Over the top, Perfect Chocolate Espresso Cupcakes for any occasion. Ultra rich, smooth, slightly addicting and an easy chocolate cupcake recipe to pull together!
Table of Contents
Cake to Cupcake
Hershey’s developed this fantastic chocolate cake and I’m not one to typically mess with perfection. But, I did.
I’ve been baking this rich, chocolate cake for years, with good, consistent results. But after learning that coffee enhances the flavor of chocolate, I just had to mess with perfection. Plus, who doesn’t love a mocha cupcake?
The espresso takes this cake to a new level of richness and makes the chocolate even bolder. It is the best chocolate cupcake recipe I have in my repertoire and one I return to again and again.
How to Make Perfect Chocolate Espresso Cupcakes
- Add sugar to a mixing bowl of a stand mixer. Sift the flour, cocoa powder, baking soda, baking powder, salt into the sugar bowl. Whisk, and set aside.
- In a small bowl, beat the eggs, oil, milk and vanilla. Add this mixture to the sugar/flour mixture of the stand mixer bowl. Using the paddle attachment, mix the ingredients on low just until incorporated, about 30 seconds. Add the boiling water and
- With mixer off, pour in the espresso and boiling water. Mix by hand until all ingredients are incorporated. Portion into cupcake cups and bake.
- To make the icing, cream the butter, add the powder sugar and cocoa powder while alternating with 2-3 TBS of milk at a time reserving the last two TBS for consistency adjustment.
- Once the Chocolate Coffee Cupcakes are cool, top with icing!
Have fun with the icing! This is the joy of cupcakes including these Espresso Cupcakes! I use a large closed star tip to make my rosettes. Cupcakes can be garnished with so many different things. I like to add cocoa nibs which give an added layer of texture. But I’ve also used shaved chocolate, chocolate jimmies, sprinkles or nothing at all! Whatever you top your mocha cupcakes with, have fun!
For Chocolate Lovers Only
This easy chocolate cupcake recipe IS for the chocolate lover. It’s rich, decadent and will leave you wanting another and another. It’s a perfectly balanced cupcake too in that there’s not too much icing per cupcake – read: overly sweet.
I use unsweetened dutch cocoa in this recipe. However, if you prefer a more mellow cake, but still with good chocolate flavor, use natural, unsweetened cocoa powder.
If a two layer cake is more of what you after, you can bake the mocha cupcake batter in two 9″ cake pans. Simply bake the cake for 30-35 minutes instead of the 25 minutes the cupcakes require. Be sure to spray your pan, line with parchment and spray with oil again. This will ensure an easy release.
A Few Recipe Notes
- This Chocolate Coffee Cupcakes recipe makes 27 cupcakes, an odd number, yes, but the batter can rest while some of the cupcakes are baking. Once the first or second batch is out of the oven, the remaining batter can be baked.
- For this mocha cupcake recipe, I use whole wheat unbleached white flour (aka ivory wheat). I like that it’s whole grain, it has a sturdy texture and I keep it stocked in my pantry. But, this coffee cupcake recipe can be made with unbleached white flour as well. The texture will be different, but will still make a tasty cupcake.
- The recipe calls for 1/2 C espresso and 1/2 C water. For a stronger, bold coffee flavor, omit the water and use 1 C of very hot strong coffee.
- A few kitchen tools I use to make baking these Chocolate Coffee Cupcakes a snap (these are affiliate links):
More Chocolate Recipes to Love
-
- Spiked Orange Hot Chocolate
- Chocolate Banana Quinoa Muffins – from Kitchen Confidante
- Double Chocolate Devils Food Cupcakes with Vanilla Bean Buttercream
- Chocolate Peanut Butter No Bake Cookies – gluten free + vegan
the recipe
Perfect Chocolate Espresso Cupcakes
Ingredients
For The Cake:
- 2 C Sugar 15 3/4 oz
- 1 3/4 C Whole Wheat Unbleached White Flour * see note 10 1/4 oz
- 3/4 C Unsweetened Dutch Process Cocoa 3 1/4 oz
- 1 1/2 tsp Baking Soda 1/4 oz
- 1 1/2 tsp Baking Powder 1/4 oz
- 1 tsp Salt 1/4 oz
- 1/2 C Coconut Oil Melted and Cooled (4 oz)
- 2 Large Eggs at Room Temperature
- 1 C Milk at Room Temperature 8 oz
- 3 tsp Vanilla Extract 1/8 oz
- 1/2 C Boiling Water **See Note 4 oz
- 1/2 C Espresso or Strong Coffee 4 oz
For The Icing:
- 2 sticks Sticks of Unsalted Butter at Room Temperature 8 oz
- 2/3 C Unsweetened Dutch Process Cocoa 2 oz
- 2 1/2 C Powder Sugar 8 5/8 oz
- 1 Tbs Vanilla Extract 1/8 oz
- 1/4 C + 2 TBS Milk at Room Temperature 3 oz
Instructions
For The Cake
- Preheat oven to 350 degrees.
- Add sugar to a mixing bowl of a stand mixer. Sift the flour, cocoa powder, baking soda, baking powder, salt into the sugar bowl. Whisk, and set aside.
- In a small bowl, beat the eggs, oil, milk and vanilla. Add this mixture to the sugar/flour mixture of the stand mixer bowl. Using the paddle attachment, mix the ingredients on low just until incorporated, about 30 seconds.
- With mixer off, pour in the espresso and boiling water. Mix by hand until all ingredients are incorporated. A few lumps are ok. The batter will be runny. Let batter rest for 5 minutes.
- Line muffin pan with cupcake cups. Fill each cup to 3/4 full. Use a #20 ice cream scoop to make portioning a snap! One scoop per cup. Or, fill each cup 3/4 full, about 3 Tbs. Bake cupcakes for 25 minutes (but start checking for doneness at 22 minutes using the toothpick test).
- Once out of the oven cool cupcakes, in pan, on a cooling rack for 10 minutes. Then remove from pan and let cool completely before icing.
For The Icing
- In a stand mixer, using a paddle attachment, cream the butter until light and fluffy, about 5 minutes.
- While the butter is creaming, sift together the powder sugar and cocoa powder. Once the butter is creamed, add the sifted cocoa and sugar alternatively first with all of the vanilla extract, then with 2-3 TBS of milk at a time reserving the last two TBS for consistency adjustment. The icing should be spreadable, not too stiff or loose.
- Once the cupcakes are cool, pipe the icing on the cupcakes. Store in a covered container at room temperature for up to three days.
Notes
*Unbleached white flour may also be used instead of Whole Wheat White, but the texture will be slightly different.
**Omit the water and use 1 C of very hot strong coffee for a BIG bold espresso flavored cupcake!
Adapted from Hershey's.
