Chocolate Espresso Cupcakes

17 Jun


They don’t look too pretty since my mom smushed them in the car (insert angry rage face here), but they taste SO delicious. Full of caffeine and chocolatey flavor, everyone will love these cupcakes.

Chocolate Espresso Cupcakes


1 cup (2 sticks) butter

3/4 cup unsweetened cocoa powder

4 oz. bittersweet chocolate baking bar, chopped

2 teaspoons ground espresso or espresso powder

1 1/2 cups sugar

4 eggs

1 3/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

3/4 teaspoon baking soda

1 cup sour cream

chocolate covered espresso beans for garnish, optional


Preheat the oven to 350*F. Line 24 muffin cups with paper liners.

In a medium saucepan, combine the butter, cocoa powder, chocolate, and espresso. Cook over low heat, stirring constantly, until the chocolate melts and the mixture is nice and smooth. Let cool for about 20 minutes.

In a large bowl, beat the sugar and eggs at medium-high speed with a mixer until fluffy.

In a medium bowl, combine the flour, salt, baking powder, and baking soda. Gradually add to the sugar mixture, beating until combined. Add the chocolate mixture, stirring until smooth. Stir in the sour cream.

Spoon the batter into the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, 12-14 minutes. Let cool in the pans for 10 minutes then remove and cool completely on the wire racks.

Creamy Espresso Frosting


5 tablespoons heavy cream

2 teaspoons ground espresso or espresso powder

1 cup (2 sticks) butter, softened

5 cups confectioners’ sugar

1/2 teaspoon vanilla extract


In a medium bowl, combine the cream and espresso, stirring until well incorporated (if using espresso powder, stir until dissolved).

Beat the butter until smooth. Gradually add in the confectioners’ sugar and vanilla extract. Pour the heavy cream mixture over the butter mixture and beat until until smooth and creamy.

Pipe or spread on top of cupcakes and enjoy! Yum! 🙂

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