Dark Chocolate Espresso Cupcakes Recipe
Introduction
These Dark Chocolate Espresso Cupcakes combine the rich intensity of chocolate with a bold espresso kick, creating a decadent treat perfect for any chocolate lover. They are simple to make and can be enjoyed plain or frosted for extra indulgence.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup brewed espresso, cooled
- 1 cup granulated sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a bowl, whisk together the flour, cocoa powder, and sugar until well combined. Gradually add the brewed espresso, stirring until the batter is smooth and consistent.
- Step 2: Divide the batter evenly among the cupcake liners. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting if desired.
Tips & Variations
- Use strong brewed espresso or instant espresso powder dissolved in water for a more pronounced coffee flavor.
- Top with a coffee-flavored buttercream or chocolate ganache to enhance the espresso taste.
- Substitute half the flour with almond flour for a nutty twist and a moister texture.
Storage
Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. If refrigerated or frozen, bring to room temperature before serving or gently warm to restore moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cupcakes without espresso?
Yes, you can substitute brewed espresso with strong brewed coffee or hot water for a milder coffee flavor, or simply use water for no coffee taste at all.
What frosting pairs best with these cupcakes?
A coffee or chocolate buttercream complements the espresso flavor well, but a simple dusting of powdered sugar also works if you prefer a lighter option.
PrintDark Chocolate Espresso Cupcakes Recipe
Delight in these rich and moist Dark Chocolate Espresso Cupcakes, perfect for coffee and chocolate lovers alike. Infused with a robust espresso flavor and topped with your favorite frosting, these cupcakes make a sophisticated treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
Wet Ingredients
- 1/2 cup brewed espresso, cooled
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, sift together the flour and cocoa powder to combine and remove lumps.
- Cream Butter and Sugar: In a large bowl, cream the softened butter with the sugar until light and fluffy using an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Incorporate Espresso: Gradually add the cooled espresso to the wet ingredients, mixing well.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and any remaining wet ingredients, mixing until just combined to avoid overmixing.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Frost: Once cooled, frost with your desired frosting, such as a mocha buttercream or chocolate ganache.
Notes
- Use freshly brewed espresso for the best flavor intensity.
- Ensure espresso is cooled before mixing to prevent curdling.
- Do not overmix the batter to keep cupcakes tender and moist.
- Frost cupcakes only after they have completely cooled to avoid melting the frosting.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: dark chocolate cupcakes, espresso cupcakes, mocha cupcakes, chocolate dessert, coffee flavored cupcakes
