Dark 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
Scale
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
