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espresso infused chocolate cupcake recipe

Espresso Chocolate Cupcakes

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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 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 small heatproof bowl or cup
  • 1 large mixing bowl
  • 1 handheld mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 wire cooling rack
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 cupcake scoop or large spoon
  • 1 piping bag and tip optional, for frosting

Ingredients
  

  • 180 gram all-purpose flour
  • 200 gram granulated sugar
  • 40 gram unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs room temperature
  • 120 milliliter whole milk room temperature
  • 80 milliliter neutral oil such as canola or vegetable
  • 120 milliliter strong brewed espresso cooled
  • 1 teaspoon vanilla extract
  • 115 gram unsalted butter softened
  • 250 gram powdered sugar sifted
  • 30 gram unsweetened cocoa powder sifted
  • 45 milliliter strong brewed espresso cooled
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine salt

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  • In a large bowl, whisk the eggs, milk, oil, espresso, and vanilla extract until smooth.
  • Add the dry ingredients to the wet ingredients and whisk gently until just combined and no dry streaks remain.
  • Use a scoop or spoon to divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake for 16–18 minutes or until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs.
  • Remove the tin from the oven and let the cupcakes cool in the pan for 10 minutes.
  • Transfer the cupcakes to a wire rack and let them cool completely, about 20 minutes.
  • While the cupcakes cool, beat the softened butter in a large bowl with a mixer on medium speed until creamy and pale, about 2–3 minutes.
  • Add the powdered sugar, cocoa powder, salt, vanilla extract, and espresso to the butter and mix on low until combined, then increase to medium and beat until light and fluffy, about 2 minutes.
  • If the frosting is too thick, beat in a teaspoon of espresso or milk at a time until it reaches a smooth, pipeable consistency.
  • Once the cupcakes are completely cool, transfer the frosting to a piping bag or use a spatula to generously frost the tops of the cupcakes.

Notes

For best flavor, use freshly brewed strong espresso and allow it to cool fully before adding it to the batter or frosting, as hot liquid can melt the butter and change the texture. Make sure all refrigerated ingredients are at room temperature for a smoother batter and more tender crumb, and avoid overmixing once the dry ingredients are added to prevent dense cupcakes. You can adjust the coffee intensity by using double-shot espresso or substituting part of the milk with additional espresso for a stronger kick. Decorate with chocolate shavings, cocoa dusting, or coffee beans for a café-style finish, and store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for slightly longer keeping, bringing them back to room temperature before serving for the best texture and flavor.
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