Chocolate Espresso Cupcakes

Chocolate and coffee? Oh, yes. These Chocolate Espresso Cupcakes are pure magic. They’re rich, moist, and have just the right kick of espresso.

I’ve baked a lot of cupcakes, but these? They’re something special. The deep chocolate flavor mixed with bold espresso makes them downright irresistible. Plus, they’re crazy easy to make.

Imagine biting into a soft, chocolatey cupcake with a hint of coffee. It’s like your favorite mocha—only in dessert form. And the best part? They taste like they came straight from a fancy bakery.

Let’s do this! Grab your ingredients, preheat that oven, and get ready to bake. These cupcakes are about to be your new favorite treat!

Why You’ll Love This Recipe

• Perfect Flavor Balance: The combination of chocolate and espresso enhances the richness of both flavors.
• Moist and Tender: The strong brewed coffee in the batter keeps these cupcakes soft and flavorful.
• Café-Worthy Buttercream: The espresso buttercream adds a creamy, bold coffee kick to every bite.
• Easy to Make: No complicated techniques—just mix, bake, and frost!
• Customizable: Add toffee bits or chocolate shavings for extra crunch and texture.

What You Need to Know Before You Start

Prep & Cook Time:

• Prep Time: 20 minutes
• Bake Time: 18-22 minutes
• Cooling Time: 30 minutes
• Total Time: ~1 hour 15 minutes

Servings:

• Makes 12 cupcakes

Difficulty Level:

• Beginner-friendly, but rewarding for experienced bakers too.

Required Kitchen Tools

• Mixing bowls
• Hand or stand mixer
• Measuring cups and spoons
• Muffin tin
• Cupcake liners
• Whisk
• Spatula
• Piping bag and frosting tip (optional)

Ingredients for Chocolate Espresso Cupcakes

Cupcake Batter

• 1 cup (125g) all-purpose flour
• ½ cup (50g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (113g) unsalted butter, melted
• ¾ cup (150g) granulated sugar
• ¼ cup (50g) brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup (120ml) strong brewed coffee, cooled
• 1 teaspoon espresso powder
• ½ cup (120ml) buttermilk

Espresso Buttercream Frosting

• 1 cup (226g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 2 tablespoons strong brewed coffee, cooled
• 1 teaspoon espresso powder
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Garnish

• Toffee bits
• Chocolate curls
• Cocoa powder for dusting

How to Make Chocolate Espresso Cupcakes – Step-by-Step Instructions

Step 1: Prepare the Batter

1. Preheat the Oven & Prepare the Pan
   • Preheat your oven to 350°F (175°C).
   • Line a 12-cup muffin tin with cupcake liners.
2. Mix the Dry Ingredients
   • In a medium bowl, whisk together:
     • All-purpose flour
     • Unsweetened cocoa powder
     • Baking soda
     • Baking powder
     • Salt
   • Set aside.
3. Prepare the Wet Ingredients
   • In a separate large bowl, whisk together:
     • Melted butter
     • Granulated sugar
     • Brown sugar
   • Mix until well combined.
4. Incorporate Eggs & Vanilla
   • Add eggs one at a time, whisking after each addition.
   • Stir in the vanilla extract.

Step 2: Combine the Ingredients

5. Mix the Coffee & Buttermilk
   • In a small bowl, combine:
     • Brewed coffee
     • Espresso powder
     • Buttermilk
6. Alternate Adding Dry & Wet Ingredients
   • Add the dry ingredients to the wet ingredients in three additions, alternating with the coffee-buttermilk mixture.
   • Begin and end with the dry ingredients, stirring gently after each addition until just combined.
   • Do not overmix—this keeps the cupcakes light and fluffy.

Step 3: Bake the Cupcakes

7. Fill the Cupcake Liners
   • Using a spoon or a cookie scoop, divide the batter evenly among the 12 cupcake liners.
   • Fill each liner about ⅔ full to allow space for rising.
8. Bake the Cupcakes
   • Place the muffin tin in the preheated oven and bake for 18-22 minutes.
   • To check for doneness, insert a toothpick in the center of a cupcake—if it comes out clean or with a few moist crumbs, they’re done.
9. Cool the Cupcakes
   • Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes.
   • Transfer them to a wire rack to cool completely before frosting.

Step 4: Make the Espresso Buttercream

10. Whip the Butter

• In a large bowl, use a hand mixer or stand mixer to beat the softened butter on medium speed for 2-3 minutes until creamy and light.

11. Add Powdered Sugar & Flavorings

• Gradually add powdered sugar, 1 cup at a time, beating on low speed to avoid sugar clouds.
• Once incorporated, add:
  • Brewed coffee
  • Espresso powder
  • Vanilla extract
  • Pinch of salt

12. Whip Until Fluffy

• Increase the mixer speed to medium-high and beat for 2-3 minutes until smooth, fluffy, and spreadable.

Step 5: Frost & Garnish the Cupcakes

13. Prepare for Frosting

• Ensure the cupcakes are completely cool before frosting—warm cupcakes will melt the buttercream.

14. Frost the Cupcakes

• Transfer the espresso buttercream into a piping bag fitted with a star tip (or use a spoon).
• Pipe or spread the frosting evenly over each cupcake.

15. Add Garnishes (Optional)

• Sprinkle toffee bits or chocolate curls on top for added texture.
• Lightly dust with cocoa powder for a polished finish.

Serving & Storage

Serving Suggestions

• These cupcakes pair perfectly with a cup of espresso or hot chocolate.
• Serve at room temperature for the best flavor and texture.

Storage Tips

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep for 4-5 days in a sealed container (bring to room temperature before serving).
• Freezer: Unfrosted cupcakes can be frozen for up to 2 months—thaw before frosting.

Nutrition Information

Nutrient	Per Cupcake
Calories	320
Total Fat	18g
Saturated Fat	11g
Carbohydrates	40g
Sugar	30g
Protein	4g
Fiber	2g
Sodium	150mg

Frequently Asked Questions (FAQs)

Can I make these cupcakes without coffee?

Yes! You can substitute the brewed coffee with hot water or milk, but the coffee enhances the chocolate flavor without making the cupcakes taste like coffee.

Can I use instant coffee instead of espresso powder?

Yes, but espresso powder is stronger and blends better into the batter and frosting. If using instant coffee, dissolve it in a small amount of hot water first.

Can I make the cupcakes ahead of time?

Absolutely! Bake the cupcakes a day in advance and store them unfrosted in an airtight container. Frost just before serving for the freshest taste.

Can I freeze these cupcakes?

Yes! Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature, then frost and serve.

Conclusion

These Chocolate Espresso Cupcakes offer a rich, decadent treat with the perfect balance of deep chocolate and bold espresso flavors. The fluffy espresso buttercream makes them café-worthy, and they’re easy enough to bake at home. Whether you’re indulging in a solo dessert or sharing them at a gathering, these cupcakes are sure to satisfy.