Homemade Chocolate Cupcakes with Espresso Buttercream
Nothing beats moist, decadent homemade chocolate cupcakes with espresso buttercream. In fact, I bet you'll find yourself eating the espresso buttercream frosting with a spoon!
Servings: 2 dozen
For the chocolate cupcakes
- ¾ cup unsweetened cocoa powder*
- 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 cup 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.
*My favorite cocoa powder is the dutch cocoa packaged at Whole Foods by the specialty chocolates.
**Note that you can NOT substitute ground coffee for the instant espresso powder. Ground coffee will make the espresso buttercream gritty.
Serving: 1cupcake | Calories: 273kcal | Carbohydrates: 31.8g | Protein: 3g | Fat: 15.9g | Saturated Fat: 9.3g | Cholesterol: 66mg | Sodium: 310mg | Fiber: 1.2g | Sugar: 21g