Chocolate cupcakes with espresso buttercream
So let’s get one thing straight: these chocolate cupcakes are great and all, but the star of the show is the over-the-top, unbelievably delicious espresso buttercream. Grab your spoons, friends, cause this one you can eat straight from the bowl.
And okay, fine, no, I did not reinvent the wheel with this one. That’s okay! Classics are called classics for a reason! They’re never out of style, they’re unanimous crowd pleasers, and ahem, they frequently come in the form of ESPRESSO BUTTERCREAM.
Alright, I made that last one up, but I raise a good point. Espresso buttercream should be considered a classic. And I want it to be present at any and all future celebratory events, m’kay?
So when is a good time to make these?
Birthday celebration? Absolutely.
Random Wednesday afternoon because you’re struggling to get over the mid-week hump? Winner winner, chocolate cupcake dinner.
Would I recommend letting your young children have at the leftover espresso buttercream while you clean dishes? No, actually… I tried that and it backfired wildly. But for literally every other occasion, this buttercream will make you a hero.
(And the cupcakes are pretty legit too!)
Don’t forget to tag @wellseasonedstudio on IG if you make one of my recipes — I love seeing what you create!Print
Chocolate Cupcakes with Espresso Buttercream
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 2 dozen 1x
For the chocolate cupcakes
- ¾ cup unsweetened cocoa powder ((my favorite is dutch cocoa packaged at Whole Foods by the specialty chocolates))
- 3 extra large eggs, (room temperature (or 4 large eggs))
- 1 Tbsp pure vanilla extract
- 2 ¼ cups cake flour
- ¾ cup sugar
- ¾ cup brown sugar
- 2 tsp baking powder
- 1 ½ tsp kosher salt
- 1 tsp baking soda
- ¾ (1 ½ sticks) unsalted butter, (melted)
- ¾ cup whole milk, (room temperature)
- 2 Tbsp vegetable or canola oil
For the espresso buttercream
- 1 cup unsalted butter, (room temperature)
- 2 cups confectioners’ sugar, (sifted)
- 2 Tbsp whole milk
- 2 tsp instant espresso powder
To make the chocolate cupcakes
- Preheat oven to 350 F and place rack in the middle position. Line a standard muffin tin with cupcake liners.
- Whisk cocoa powder with ¾ cup hot water. When smooth, whisk in eggs and vanilla extract.
- In the bowl of a stand mixer fitted with whisk attachment, mix together flour, sugars, baking powder, baking soda, and salt. Add butter, milk, and oil, then continue whisking until smooth. Carefully add cocoa powder mixture, then whisk again until just incorporated.
- Pour prepared batter into cupcake liners about ⅔ full, then bake about 22-24 minutes, or until cake tester or toothpick inserted in the center of the cupcake comes out clean. Transfer to a wire rack and let cool completely before frosting. Bake remaining cupcakes.
To make espresso buttercream
- In the bowl of a stand mixer fitted with paddle attachment, cream butter on medium-high speed until light and fluffy, about 3 minutes. Meanwhile, whisk the espresso powder in the milk until dissolved.
- Reduce speed of mixer to low and slowly add sifted confectioner’s sugar to the butter. When fully incorporated, increase speed to medium-high and continue beating for another 2 minutes, scraping down the sides as needed. Add espresso-milk mixture, and beat until well mixed.
- Pipe buttercream on top of cooled cupcakes and serve immediately.