Indulge in the rich, decadent flavor of these chocolate espresso cupcakes, a perfect treat for any occasion. This recipe yields 12 cupcakes and combines the deep notes of cocoa and espresso with a moist and fluffy texture.
Whether you’re baking for a special event or simply to satisfy a sweet craving, these cupcakes are sure to impress. The preparation is straightforward, making it a great choice for both novice and experienced bakers. Top them with your favorite chocolate buttercream or ganache frosting.
Equipment:
Mixing bowls
Cupcake Pan
Cupcake liners
Prep Time: 10 minutes
Bake Time: 25-27 minutes
Idles Time: 20 minutes
Yield: 12 cupcakes
Ingredients:
1 ½ cups all-purpose flour
1 ½ cups sugar
¾ cup unsweetened cocoa powder
2 tablespoons espresso powder
1 ½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt
2 eggs
¾ cup buttermilk
¾ cup warm water
¼ cup vegetable oil
1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350 degrees fahrenheit
- In a large mixing bowl add all the dry ingredients. The flour, sugar, cocoa powder, espresso powder, baking soda, baking powder and salt.
- Whisk this together thoroughly.
- Then add in all of the wet ingredients all at once. The eggs, buttermilk, warm water, vegetable oil and vanilla extract.
- Use a whisk to mix everything together until smooth and combined.
- Prepare your cupcake pan with 12 cupcake liners
- Use a scopper or large tablespoon to fill each liner ⅔ way full.
- Bake in the oven for 25-27 minutes or until a toothpick comes out clean when poked into the cupcakes.
- Remove from the oven and let cool for at least 20 minutes before frosting.
Notes:
- Mixing all the dry ingredients at once and all the wet ingredients at once helps to keep this cupcake recipe fluffy and moist. It reduces the risk of overmixing. Using a hand whisk also reduces that risk.
- Best topped with a chocolate buttercream or ganache frosting
