These moist and flavorful chocolate cupcakes paired with creamy coffee frosting make the perfect rich and decadent dessert!
Hey guys! We hope everyone is doing well and staying safe during these crazy times. We’re sharing a new recipe today that is sure to brighten your day! School is getting out, and we’re excited to spend more time doing what we love most and sharing more recipes with you guys!
It’s taken us several tries for us to perfect this recipe, but it was SO worth it! We’ve made a few recipes for chocolate cupcakes before, but we wanted to increase the amount of buttermilk to make these cupcakes extra rich and moist!
The real star ingredient in this cupcake recipe is the espresso powder. The espresso powder enhances the chocolate flavor, adding more depth to the cupcakes. But don’t worry, it won’t make your cupcakes taste like coffee at all. It can also be easily left out if you don’t have any on hand.
But the best part?? The creamy coffee frosting! The important thing to note in the frosting is that we use instant coffee, NOT espresso powder. When you use espresso powder, it makes the frosting grainy. Instead, use instant coffee granules and mix it in hot water so it dissolves, which will leave the frosting creamy and smooth. This frosting is so addicting that you could eat it by the spoonful!
Guys these cupcakes are seriously AMAZING! You need to make these and try them for yourselves! The coffee frosting and the chocolate cupcakes make for the best combination. The frosting is super soft and creamy and has a strong coffee flavor that perfectly complements the moist and fluffy chocolate cupcakes. Each bite is soft and pillowy, like biting into a cloud!
We know you will love this recipe!
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We would love to see your treats!
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These moist and flavorful chocolate cupcakes paired with creamy coffee frosting make the perfect rich and decadent dessert!
- 1 cup (120g) all-purpose flour
- 2/3 cup (54g) unsweetened natural cocoa powder
- 3/4 teaspoon espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120mL) buttermilk
- 1/3 cup (80mL) vegetable oil
- 2 large eggs
- 1 and 1/2 teaspoon vanilla extract
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light or dark brown sugar
- 1/3 cup (80mL) hot water
- 2 tablespoons instant coffee
- 1 tablespoon hot water
- 1 stick (113g) salted butter, softened
- 3 cups (375g) powdered sugar
- 1 and 1/2 tablespoons heavy cream
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Preheat oven to 350ºF. Line a muffin tray with cupcake liners, set aside.
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Sift flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a large bowl and whisk. Set aside.
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In a separate medium-sized bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla, granulated sugar, and brown sugar until combined. Pour this mixture into the dry ingredients and whisk until no lumps remain.
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Add the hot water to the mixture and whisk, making sure not to overmix. Scoop the cupcake batter into the prepared tins, filling each about 2/3 full. Bake at 350ºF for about 15 minutes, or until a toothpick comes out clean. Allow the muffin pan to cool completely before baking the remaining four cupcakes. Allow the cupcakes to cool completely before frosting.
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In a small bowl, add the hot water to the instant coffee to dissolve it, set aside.
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In a large bowl, use a handheld electric or stand mixer to beat the butter on medium speed for about 2 minutes, until creamy. Add the powdered sugar, coffee mixture, and heavy cream and beat until combined.
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Once the cupcakes are fully cooled, they can be frosted. (We used a piping bag and a Wilton 2D piping tip).
Make Ahead Tip: These cupcakes can be stored in an airtight container at room temperature for 2 days.
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