Perfect Chocolate Espresso Cupcakes Recipe

Chocolate Coffee Cupcakes on a sheet pan.

Perfect Chocolate Espresso Cupcakes Recipe

Over the top rich and easy to make, Perfect Chocolate Espresso Cupcakes (aka mocha cupcakes) are for any occasion. Tender chocolate cake is infused with espresso or strong coffee and topped with a rich and chocolatey easy buttercream. This recipe is vegetarian and easily dairy free.

Course Dessert

Cuisine American

Keyword Chocolate Coffee Cupcakes, Chocolate Espresso Cupcakes, Mocha Cupcakes

Prep Time 45

Cook Time 25

Total Time 1 10

Servings Cupcakes

Calories 247kcal

Author Traci York

Ingredients

For The Cake:

2 cups (400 grams) Cane Sugar
1 3/4 cups + 1 tablespoon (250 grams) Unbleached All Purpose Flour or White Whole Wheat Flour
3/4 cups (80 grams) Unsweetened Dutch Process Cocoa
1 1/2 teaspoon Baking Soda
1 1/2 teaspoon Baking Powder
1 teaspoon Salt
1/2 cup (105 grams) Coconut Oil melted and warm to the touch, or canola oil
2 Large Eggs at Room Temperature
1 cup (245 grams) Milk at Room Temperature, whole or plant milk
3 teaspoons Vanilla Extract
1 cup (226 grams) Espresso or Strong Coffee, fresh brewed, HOT

For The Icing:

2 sticks (226 grams) Unsalted Butter at Room Temperature, dairy or plant*
2/3 cup (70 grams) Unsweetened Dutch Process Cocoa
2 1/2 cups (285 grams) Powdered Sugar
1 tablespoon Vanilla Extract
1/4 cup + 2 tablespoons (75 grams) Milk dairy or plant milk

Instructions

For The Cake

Preheat oven to 350 degrees. Arrange an oven rack in the center of the oven.
Add sugar to a mixing bowl of a stand mixer. Sift the flour, cocoa powder, baking soda, baking powder, salt into the sugar bowl. Use the paddle attachment to mix for about 30 seconds. Set aside
In a small bowl, whisk the eggs, oil, milk and vanilla until an emulsion is formed. 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/hot coffee. Mix by hand, scraping down the bottom of the bowl to get all the batter incorporated. A few lumps are ok. The batter will be runny. Let the batter rest for 5 minutes.
***Line a standard muffin tin or cupcake pan with cupcake cups. Fill each cup to about 3/4 full, 3 tablespoons each. Or, use a #20 or large ice cream scoop to make portioning a snap! One scoop per cup.
Bake cupcakes for 22-25 minutes. The cupcakes are done when they pass the toothpick test, and the cake springs back when lightly pressed in the center.
Once out of the oven cool cupcakes in the pan pan on a cooling rack for 10 minutes. Then remove the cupcakes from the pan, place on a cooling rack 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. Stop the mixer to scrape down the bowl several times during this process.
While the butter is creaming, sift together the powdered 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 tablespoons of milk at a time reserving the last two tablespoons for consistency adjustment. Mix the icing until creamy and light, about 30-40 seconds. The icing should be spreadable, not too stiff or loose.
Once the cupcakes are completely cool, pipe or schmear the icing on each cupcake, about 2-3 tablespoons each (they don't need much because they're so rich!).
To Store: Store in a covered container at room temperature for up to three days, or in the freezer for up to two weeks. Thaw at room temperature for at least an hour before sharing.

Notes

*Dairy Free: Use plant milk and butter. I use Homemade Cashew Milk and Earth Balance Buttery Sticks.

**Coffee Flavor: For a little less coffee flavor, you can use 1/2 cup strong coffee/espresso and 1/2 cup hot water.

***Cupcake Pans: If you only have one or two cupcake pans, you can allow the remaining batter to rest at room temperature while one pan is in the oven. Once the cupcakes are out of the pan, pop the warm/hot pan in the fridge until it cools down before adding another batch of batter to the pan.

I recommend an oven thermometer with an air probe and weighing your ingredients using a digital kitchen scale for best outcome. Use the scoop and sweep method for volume measurements if a scale is unavailable.

This recipe is adapted from Hershey's Chocolate Cake.

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