Chocolate Cupcakes with Espresso Buttercream is a decadent dessert of mocha cupcakes topped with a coffee flavored frosting. Skip your morning cafe run and that trip to the bakery. This rich, fudgy, chocolatey treat will remind you of the tastiest mocha latte you've ever had!
Chocolate Cupcakes with Espresso Buttercream is a beautiful marriage of coffee and chocolate; two of my favorite indulgences. This recipe is a chocolate and coffee lover's dream come true!
This recipe is a delicate balance of sweet cocoa and toasty espresso. What I love most is that neither flavor overpowers the other. It's a perfect balance of espresso and chocolate!
These chocolate coffee cupcakes are super soft and moist. After just one bite, you'll be in complete bliss. It will be hard to eat only one. Trust me!
No one likes a dry, flavorless cupcake. Here are some reasons why I included certain ingredients in this recipe.
Brown Sugar: Fun fact - brown sugar is just like white sugar except the moisture has not been removed. That moisture is actually molasses. Brown sugar adds moisture to these mocha cupcakes. Because let's face it, no one wants a dry cupcake!
Espresso Powder: Enhances the flavor and actually enriches the chocolate. I also use this in my Black Velvet Cake recipe to deepen the chocolatey richness. It work every time!
Cocoa Powder: The essence of the chocolate flavor, although it can be a bit dry. That's why butter is also an ingredient.
Semi-sweet Chocolate Chips: An extra touch of chocolate because who can really get enough?
How to make Espresso Buttercream
The frosting for these chocolate cupcakes is simple to make. It can be whipped up in just a few minutes. But be careful! I have been tempted to eat it straight from the bowl more than once!
In order to make the espresso buttercream, add room temperature butter to a stand mixer with the paddle attachment. Then beat on medium speed until smooth. This should take about 2 minutes.
Next add powdered sugar, one cup at a time. Slowly begin to add milk, then add a pinch of salt, vanilla extract, and espresso powder. After the cupcakes are cool, add the buttercream topping. Otherwise, the buttercream will melt and will not adhere to the cupcakes.
These cupcakes are akin to a brownie as far as texture is concerned. They're a bit fudgy and require cooling time. If you like a fudgier texture, bake these cupcakes for 22 minutes. If you prefer a cakey texture, bake for 25 minutes!
The chocolate chips give these cupcakes their super soft texture. Be sure to give them to time set after removing them from the oven!
All ingredients should be at room temperature before being mixed. Otherwise the cupcakes will not be the same temperature in the oven which could lead to uneven baking times.
If you're concerned about caffeine intake, use caffeine-free instant coffee instead of espresso powder.
For a smooth buttercream, the butter has to be room temperature. If not, the frosting will not whip properly, leaving you with chunks of butter in the frosting.
Once the cupcakes are done, take them out of the pan and place onto a cooling rack. If left in the pan after baking, they will continue to bake and could dry out.
To prevent the cupcakes from sinking, do not open the oven door while baking!
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u003cstrongu003eChocolate Cupcakes with Espresso Buttercream is a decadent dessert of mocha cupcakes topped with a coffee flavored frosting. Skip your morning cafe run and that trip to the bakery. This rich, chocolatey treat will remind you of the tastiest mocha latte you've ever had! u003c/strongu003e
Prep Time: 15mins
Cook Time: 25mins
2Eggs, room temperature
½cup Cocoa powder
½cupSemi-sweet chocolate chips
1cupButter, room temperature
Preheat the oven to 350 degrees F. In a large bowl, whisk together melted butter, brown sugar, sugar, and eggs. In a separate bowl, whisk together espresso powder, cocoa powder, kosher salt, flour, and baking powder.
Add half of the flour mixture to the wet ingredients and then add ¼ cup of milk. Mix together until fully incorporated and then stir in the remainder of the flour and add the rest of the milk. Add chocolate chips and fold into the batter.
Line a cupcake/muffin pan with cupcake liners and add about 3 tbsps to each cup. Bake for 22-25 minutes. Allow the cupcakes to cool for at least 15 minutes.
To make the buttercream, add room temperature butter to a stand mixer with the paddle attachment. Beat on medium until smooth, about 2 minutes. Add powdered sugar, one cup at a time. Slowly begin to add milk, then add pinch of salt, vanilla extract, and espresso powder.
Wait until cupcakes have cooled completely prior to adding buttercream.
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