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Espresso Cupcakes

Are you ready to take your cupcake game to a whole new level of deliciousness? These ultra-moist chocolate espresso cupcakes from @stirtastesmile are topped with velvety espresso buttercream and dipped in rich dark chocolate. They are the perfect blend of sweet and robust flavors that will make any coffee enthusiast’s day a little brighter.

  • Prep Time

    15min

  • Cook Time

    20min

  • Total Time

    35min

  • Servings

    12

  • Recipe Category Desserts

  • Recipe Cuisine American

  • Recipe Level Simple

Recipe By: Amanda Valsamis @stir.taste.smile

Ingredients

  • Cupcakes
  • 1 cup granulated sugar
  • 1 cup all purpose flour
  • ½ cup natural cocoa powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup milk whole or 2%, room temperature
  • ¼ cup vegetable oil
  • ¼ cup sour cream room temperature
  • ½ cup hot coffee (mix 1 teaspoon of DeLallo Instant Espresso Coffee Powder with ½ cup hot water)
  • Espresso Buttercream
  • 16 tablespoons salted butter room temperature, if you do not have salted butter add ¼ teaspoon of kosher salt
  • 2 teaspoons vanilla extract
  • 1 tablespoon DeLallo Instant Espresso Coffee Powder
  • ¼ cup cold heavy cream
  • 3 cups powdered sugar
  • Chocolate Topping
  • 1 cup dark chocolate chopped
  • 1 tablespoon vegetable oil

Directions

  • Cupcakes
  • Start by preheating your oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
  • In a large bowl with an electric mixer, beat together 1 cup granulated sugar, 1 cup all-purpose flour, ½ cup natural cocoa powder, ¾ teaspoon baking soda, ¾ teaspoon baking powder, and ½ teaspoon kosher salt.
  • In another bowl, beat together 1 large room temperature egg, 1 teaspoon vanilla extract, ¼ cup milk, ¼ cup vegetable oil, and ¼ cup sour cream.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  • Prepare ½ cup hot coffee by mixing 1 teaspoon of instant espresso powder with ½ cup hot water. Pour the hot coffee into the batter and beat until fully incorporated. Do not over mix.
  • Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full (You may make 13 depending on the amount of flour)
  • Bake in the preheated oven for 20-21 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
  • Espresso Buttercream
  • In a large mixing bowl, use an electric mixer to beat 16 tablespoons of room temperature salted butter (or ¼ teaspoon kosher salt if using unsalted butter) on medium speed until smooth and creamy, about 2 minutes.
  • Add 2 teaspoons vanilla extract and 1 tablespoon of Instant Espresso Powder to the butter. Continue to beat until well combined.
  • Gradually add 3 cups of powdered sugar, one cup at a time, beating on low speed until each addition is fully incorporated. Scrape down the sides of the bowl as needed.
  • With the mixer on low speed, add ¼ cup cold heavy cream. Once added, increase the speed to high and beat until the buttercream is light and fluffy, about 2 minutes.
  • If the buttercream is too thick, you can add a little more heavy cream, one tablespoon at a time, until you reach your desired consistency. If it's too thin, add a bit more powdered sugar.
  • Divide the buttercream evenly over the cupcakes. Place in the freezer for 10 minutes if dipping in chocolate, just to get a bit cold.
  • Dip each cupcake into the chocolate, making sure to create a thin layer, the chocolate should be thin and melted, not thick.
  • Place in the refrigerator until set, take out and enjoy!
  • Chocolate Topping
  • Melt the chocolate and vegetable oil in a medium bowl in the microwave for 30 seconds at a time, stirring in between until fully melted.
Keywords:

espresso cupcakes , espresso cupcakes recipe , cupcakes with espresso , cupcake recipe

Espresso Cupcakes

Are you ready to take your cupcake game to a whole new level of deliciousness? These ultra-moist chocolate espresso cupcakes from @stirtastesmile are topped with velvety espresso buttercream and dipped in rich dark chocolate. They are the perfect blend of sweet and robust flavors that will make any coffee enthusiast’s day a little brighter.