Dark Chocolate Espresso Cupcakes Recipe

Introduction

These dark chocolate espresso cupcakes are rich, moist, and infused with a bold coffee flavor. Topped with a creamy espresso buttercream, they make a perfect treat for coffee and chocolate lovers alike.

Ingredients

• 1 stick butter, melted and cooled
• 1 1/2 cups all purpose flour
• 1/2 cup dark cocoa powder (such as Hershey’s Special Dark)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon espresso powder
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup plain Greek yogurt (0% fat recommended)
• 1 teaspoon vanilla extract
• 1 1/2 cups buttermilk
• Mini semisweet chocolate chips, for rolling

• 1 cup butter, softened (for buttercream)
• 1/2 teaspoon cocoa powder
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons espresso powder
• 2 teaspoons Kahlua (optional)
• 3 cups powdered sugar

Instructions

1. Step 1: Preheat your oven to 350°F and line a cupcake tin with liners. Set aside.
2. Step 2: In a medium bowl, whisk together the flour, dark cocoa powder, baking soda, baking powder, salt, and espresso powder. Set this dry mixture aside.
3. Step 3: In another bowl, whisk the egg and granulated sugar until well combined. Add the Greek yogurt, vanilla extract, buttermilk, and melted butter, whisking until the batter is smooth.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cupcakes tender.
5. Step 5: Pour the batter into the lined cupcake tin, filling each cup about three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean and the tops are firm to the touch.
6. Step 6: Let the cupcakes cool in the tin for 10-15 minutes, then transfer them to a wire rack to cool completely before frosting.
7. Step 7: To make the buttercream, combine the cocoa powder, vanilla, espresso powder, and Kahlua in a small bowl and stir well.
8. Step 8: In a mixing bowl, beat the softened butter on medium-high speed for 4-5 minutes until fluffy. Add the cocoa espresso mixture and beat for another 1-2 minutes.
9. Step 9: Lower the speed and gradually add the powdered sugar in ½ cup increments, mixing well after each addition. Once all sugar is incorporated, beat on high for 1-2 minutes until light and smooth.
10. Step 10: Pipe or spread the buttercream onto the cooled cupcakes. For a finishing touch, gently roll the edges of the frosted cupcakes in mini semisweet chocolate chips if desired.

Tips & Variations

• Use freshly brewed espresso powder for the most intense coffee flavor.
• If you prefer a boozy buttercream, feel free to adjust the amount of Kahlua or substitute with coffee liqueur of your choice.
• For a dairy-free option, swap buttermilk for a plant-based milk mixed with lemon juice and use dairy-free yogurt and butter substitutes.
• Adding a pinch of cinnamon to the batter can provide a warm spice twist that complements the chocolate and espresso.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate them for up to 5 days but bring to room temperature before serving for the best texture. If frozen, thaw overnight in the refrigerator and then bring to room temperature. Frosting may firm up when chilled; re-whip lightly if necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes without espresso powder?

Yes, you can omit the espresso powder, but the coffee flavor gives these cupcakes their signature depth. You might consider substituting with strong brewed coffee for a similar effect.

Can I use regular yogurt instead of Greek yogurt?

Yes, plain regular yogurt will work, though the texture may be slightly less thick. Greek yogurt provides extra moisture and richness that helps keep the cupcakes tender.

Dark Chocolate Espresso Cupcakes Recipe

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4.5 from 107 reviews

These Dark Chocolate Espresso Cupcakes combine rich cocoa and bold espresso flavors in a moist cupcake topped with a luscious espresso-infused buttercream. Perfect for coffee and chocolate lovers seeking an indulgent yet balanced treat.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cupcakes:

• 1 stick butter, melted and cooled
• 1 1/2 cups all purpose flour
• 1/2 cup dark cocoa powder (e.g. Hershey’s Special Dark)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon espresso powder
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup plain Greek yogurt (0% fat recommended)
• 1 teaspoon vanilla extract
• 1 1/2 cups buttermilk
• Mini semisweet chocolate chips (for rolling cupcake edges)

For the Buttercream:

• 1 cup butter, softened
• 1/2 teaspoon cocoa powder
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons espresso powder
• 2 teaspoons Kahlua (coffee liqueur)
• 3 cups powdered sugar

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners to prevent sticking and for easier cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, dark cocoa powder, baking soda, baking powder, salt, and espresso powder until evenly combined. Set aside.
3. Combine Wet Ingredients: In a separate medium bowl, whisk the large egg and granulated sugar until smooth. Then whisk in the Greek yogurt, vanilla extract, buttermilk, and melted butter until the mixture is uniform and creamy.
4. Incorporate Dry into Wet: Gradually add the dry ingredients into the wet ingredients. Mix gently until just combined to avoid overmixing which can toughen the cupcakes.
5. Fill Cupcake Liners: Pour the batter into the cupcake liners, filling each about three-quarters full to allow space for rising.
6. Bake: Bake the cupcakes for 18 to 20 minutes or until the tops are firm and a toothpick inserted in the center comes out clean. Avoid opening the oven door frequently to maintain consistent heat.
7. Cool Cupcakes: Remove from oven and allow cupcakes to cool in the pan for 10 to 15 minutes. Then transfer them to a cooling rack to cool completely before frosting.
8. Prepare Buttercream Mixture: In a small bowl, combine the cocoa powder, vanilla extract, espresso powder, and Kahlua to form a smooth paste.
9. Whip Butter: Using an electric mixer, beat the softened butter on medium-high speed for 4 to 5 minutes until it becomes light and fluffy.
10. Add Flavor Mixture: Add the cocoa espresso Kahlua mixture to the whipped butter and beat for an additional 1 to 2 minutes until fully incorporated.
11. Add Powdered Sugar: Reduce mixer speed to low and gradually add the powdered sugar in batches of 1/2 cup, blending after each addition. Once combined, beat on high speed for 1 to 2 more minutes for a creamy, smooth buttercream.
12. Frost Cupcakes: Pipe or spread the buttercream generously onto the cooled cupcakes.
13. Decorate: Roll the frosted edges of the cupcakes in mini semisweet chocolate chips for a finishing touch if desired.

Notes

• Ensure butter for the buttercream is softened to room temperature for easier whipping.
• Do not overmix the cupcake batter to keep cupcakes tender and light.
• Leftover cupcakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
• Allow cupcakes to cool completely before frosting to prevent buttercream melting.
• If Kahlua is not available or preferred, replace it with an equal amount of brewed strong espresso or omit for a non-alcoholic version.

Keywords: dark chocolate cupcakes, espresso cupcakes, chocolate espresso cupcakes, coffee flavored cupcakes, chocolate buttercream, espresso buttercream