Chocolate Coffee Cupcakes
Calling all chocolate and coffee lovers! These chocolate coffee cupcakes are just for you! While I am not a coffee drinker, I do like to indulge in hot chocolate with a splash of coffee. These mocha cupcakes taste just like that!
When I set out to make these muffins I had that in mind. I wanted rich chocolate flavour, with enough coffee to give that mocha flavour without being overpowering.
The cupcake is rich, dark chocolate with a healthy hit of strong coffee. The decadent chocolate buttercream frosting is also flavoured with both cocoa powder and espresso powder.
Why You Will Love these Mocha Cupcakes
- quick and easy to make
- made from regular pantry ingredients
- adjust the amount of coffee flavour to your liking
- use decaf if caffeine is a concern
Ingredients You Will Need
- cocoa powder
- egg
- sugar
- vanilla extract
- vegetable oil
- espresso powder or instant coffee
- all purpose flour
- baking powder and baking soda
How to make Chocolate Coffee Cupcakes
Be sure to check out the full printable recipe and ingredient list below
In a large bowl, beat egg. Slowly add sugar to the egg, while beating. Continue beating until well blended.
Add coffee and vegetable oil to egg mixture, whisk until fully blended. Sift in flour, cocoa, baking powder and baking soda.
Beat vigorously with a wire whisk for 2 to 3 minutes, until smooth and well blended. Fill muffin tins 3/4 fill with batter and bake for 13-15 minutes, until toothpick comes out clean. (You’ll have to use your imagination for that part, as I was so eager to get them in the oven I forgot to photograph that step!)
Let rest in muffin tins for 10 minutes and then transfer to a wire rack to cool completely.
How to Make Chocolate Espresso Buttercream
Ingredients
- butter
- confectioners sugar
- whole milk
- cocoa powder
- espresso powder
Method
Add a teaspoon of hot water to espresso powder and stir to dissolve. In bowl of electric mixer beat butter until light and fluffy. In a large bowl sift together cocoa powder and confectioners sugar.
Add espresso powder, then alternately add the cocoa powder mixture and milk in 5 total additions, starting and ending with cocoa powder mixture, beating between each addition. Continue beating for 2-3 minutes. Fill a piping bag fitted with Wilton 1M (or any large star) tip. Swirl frosting onto cupcakes and top with chocolate covered coffee bean and/or grated chocolate if you like.
Handy Tips:
- prepare cupcakes ahead and freeze. When ready to serve, defrost and pipe on frosting
- use regular strong brewed coffee instead of espresso powder in the cupcakes
- decorate with shaved dark chocolate, chocolate sprinkles or chocolate covered coffee beans
- store any leftovers in an air tight container in the refrigerator for up to 3 days
How perfect would these delicious mocha cupcakes be as a dinner party dessert! Coffee and dessert all in one!
But seriously, if whether you are hosting an brunch, celebrating a birthday or just looking for something to satisfy your sweet tooth, this cupcake does it all. Why not whip up batch and share the deliciousness today!
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Chocolate Coffee Cupcakes
These decadent chocolate coffee cupcakes are a delicious harmony that elevates both chocolate and coffee to new heights.
Ingredients
For cupcake:
- 1 large egg
- 1 cup granulated sugar
- 1/3 cup + 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- 2 teaspoons espresso powder
- 3/4 cup hot water
- 6 tablespoons cocoa powder
- 1 1/3 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Chocolate Espresso Buttercream Frosting
- 1 cup butter
- 1 teaspoon espresso powder
- 4 1/2 cups confectioners sugar, sifted
- 3/4 cup cocoa powder
- 3/4 cup whole milk
Instructions
- Preheat oven to 350 degrees and line 12 muffin tins with paper cupcake liners.
- In a large mixing bowl, beat egg with a whisk. Slowly add sugar into egg as you continue to beat until well blended and pale yellow in colour.
- Mix espresso powder with 3/4 cup hot water and stir until dissolved. Add espresso, oil and vanilla to egg mixture and mix well.
- In a large bowl, whisk together cocoa powder, flour, baking powder and baking soda until well combined. Add to the coffee mixture and stir vigerously until well blended and smooth, about 3 mintues by hand or 2 minutes if using a hand mixer.
Fill each muffin tin 3/4 full. Bake at 350 degrees for 12-15 mintues, until a toothpick comes out clean. Allow to cool in pan for 10 mintues and then transfer to wire rack to cool completely.
Frosting
- Combine espresso powder with 1 tablespoon of water stirring until dissolved. Set aside.
- In the bowl of an electric mixer beat butter until light and fluffy, about 3 mintues. Add espresso. Alternate adding cocoa/confectioners sugar mixture and milk in a total of 5 additions. Starting and ending with cocoa mixture, mixing well between each addition. Continue beating for 2 mintues.
- Transfer to a large piping bag fitted with 1M Wilton tip and swirl frosting onto each cupcake. Or spread frosting on generously with a knife.
Notes
You can use 3/4 cup strong brewed coffee in place of espresso powder and water (decaf if you like)
Use instant decaf coffee granulations for chocolate coffee buttercream if you don't have espresso powder.
Top with a chocolate covered coffee bean and grated dark chocolate.
