Chocolate Espresso Cupcakes with Chocolate Espresso Frosting

Chocolate Espresso Cupcakes | Revamperate Chocolate Espresso Cupcakes | Revamperate
Let me tell you something about espresso powder. It’s basically my new favorite baking ingredient, and I don’t even like coffee/espresso that much. I made these caramel macchiato cookies with espresso powder and this espresso buttercream a while back, and now I’m bringing it back with chocolate. Oh my gosh it’s good. This is going to sound a little crazy, but I don’t actually like chocolate frosting that much…shocking, right? Like, I’d so much rather have vanilla, but not when you put this chocolate espresso frosting in front me. It’s pretty fantastic, and it’s even more fantastic when you pair it with my chocolate espresso cake.

Adding espresso powder to chocolate cake isn’t uncommon. It really helps bring out the flavor, but I used enough to really pull in the espresso flavor. I made these chocolate espresso cupcakes with chocolate espresso frosting for Andrew’s coworker’s birthday a while back. If you couldn’t guess, she’s quite the chocolate and coffee fan. The cupcakes came out perfectly moist and chocolatey. New favorite? 

Chocolate espresso cupcakes ingredients (makes 12-14 cupcakes):

  • 1/2 cup butter, soft
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup boiling water
  • 1/2 cup cocoa powder
  • 1 tsp espresso powder
  • 1 1/3 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt

In a medium-sized bowl, combine the flour, baking powder and salt, and set aside. In the bowl of your mixer, mix together the softened butter and sugar until creamy. Add in each egg and vanilla. Slowly mix in the dry ingredients until combined. Then pour the boiling water into a liquid measuring cup, and dissolve the cocoa powder and espresso powder in the water. Mix until there are no clumps in the water. Add the mixture to the batter and mix well. 

Distribute the batter evenly between lined cupcake cavities and bake on 350 degrees for 16-18 minutes. 

Chocolate Espresso Cupcakes | Revamperate Chocolate Espresso Cupcakes | Revamperate
Chocolate espresso frosting ingredients (frosts 12-14 cupcakes):

  • 1 cup butter, soft
  • 3 cups powdered sugar
  • 1/4 cup cocoa powder
  • 1 tsp vanilla
  • 1 tbs espresso powder
  • 1 tsp milk

First, sift the cocoa powder into a bowl to remove chunks. Beat together the softened butter and cocoa powder, and then slowly add in the powdered sugar and mix until creamy. Combine the vanilla, milk and espresso powder in a very small bowl and mix until the powder has dissolved. This is an important step to help reduce the chalkyness the powder leaves in the frosting. If you don’t have milk, you can leave it out, but I definitely recommend it to smooth out the frosting a bit.

Chocolate Espresso Cupcakes | Revamperate Chocolate Espresso Cupcakes | Revamperate
Pipe the frosting onto cooled cupcake and top with mini chocolate chips for a delicious cupcake worthy of Starbucks. Enjoy!

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