Chocolate Espresso Cupcakes
Yield: 18-24 cupcakes
  • ¾ cup unsweetened cocoa powder
  • 1½ cups all-purpose flour
  • 1½ cups sugar
  • 1½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 2 large eggs
  • ¾ cup freshly brewed strong coffee
  • ¾ cup buttermilk
  • 3 tablespoons safflower oil (canola is also fine)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon instant espresso powder
Espresso Buttercream
  • 2 sticks of butter softened
  • 3 cups powdered sugar
  • 2 tablespoons instant espresso powder
  • 1 teaspoon of vanilla extract
  • 2-6 tablespoons of milk or cream
  • chocolate espresso beans (optional)
  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
  2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
  3. Stir the espresso powder into the hot coffee until dissolved. Add the eggs into the bowl with the flour, along with the coffee/espresso mixture, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
  4. Divide batter evenly among muffin cups, filling each ⅔ full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
For the Frosting:
  1. In a small bowl, combine the espresso powder, vanilla and 1 tablespoon of milk or cream. Stir together until powder has dissolved.
  2. Put the softened butter into a large bowl, and using an electric mixer, beat the butter until pale and creamy.
  3. Gradually add the powdered sugar and continue to beat until thick and paste-like. Add the espresso/vanilla mixture and continue to beat frosting well.
  4. Add a teaspoon at a time of milk/cream until frosting is creamy and pipe-able. Frost cupcakes as desired, and top with a chocolate covered espresso bean. (optional)
Recipe by The Baker Chick at