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chocolate cupcakes with espresso buttercream

Chocolate Cupcakes With Espresso Buttercream

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin/cupcake pan
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 hand mixer or stand mixer with paddle attachment
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 piping bag
  • 1 piping tip large round or star

Ingredients
  

  • 160 gram all-purpose flour sifted
  • 200 gram granulated sugar
  • 40 gram unsweetened cocoa powder sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 120 milliliter whole milk room temperature
  • 60 milliliter neutral vegetable oil
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 120 milliliter hot brewed coffee strong
  • 170 gram unsalted butter room temperature
  • 300 gram powdered sugar sifted
  • 2 tablespoon espresso cooled and strong
  • 1 teaspoon pure vanilla extract
  • 1 1–2 tbsp heavy cream as needed
  • 1/4 teaspoon fine salt

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper cupcake liners.
  • In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  • In a large bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth.
  • Add the dry ingredients to the wet ingredients and whisk just until no dry streaks remain.
  • Pour in the hot brewed coffee and whisk gently until the batter is smooth and slightly thin.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a wire cooling rack and let them cool completely, about 25 minutes.
  • While the cupcakes cool, beat the softened butter in a large bowl with a mixer on medium speed until pale and creamy, about 2–3 minutes.
  • Gradually add the powdered sugar to the butter, mixing on low speed and scraping down the sides of the bowl as needed.
  • Add the espresso, vanilla extract, and salt, then beat on medium speed until fluffy and fully combined.
  • If the buttercream is too thick, add heavy cream 1 teaspoon at a time and beat until the frosting is smooth and pipeable.
  • Once the cupcakes are completely cool, fit a piping bag with a tip and fill it with the espresso buttercream.
  • Pipe a generous swirl of buttercream onto each cupcake, starting from the outside edge and working inward and upward.
  • Serve immediately or store the frosted cupcakes in an airtight container until ready to serve.

Notes

For best results, ensure all chilled ingredients reach room temperature before mixing so the batter and buttercream come together smoothly, and avoid overmixing the cupcake batter once the dry ingredients are added to keep the crumb tender. Using freshly brewed strong coffee in the batter and a robust espresso in the buttercream intensifies the chocolate and coffee flavors, while sifting cocoa and powdered sugar helps prevent lumps for a silky texture. If your kitchen is warm, chill the frosted cupcakes briefly before serving so the buttercream holds its shape, and adjust sweetness or coffee intensity by adding a bit more espresso or powdered sugar to suit your taste.
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