In my opinion, coffee and chocolate are a match made in heaven. I love all things coffee related, so when I saw these cute cupcakes on the Brown Eyed Baker’s blog, I just knew I had to make them. According to my #1 taste tester, these cupcakes were “freaking awesome.” The cupcakes were chocolaty with a hint of creamy coffee flavor. They were extremely fluffy, and so tasty (trust me, I just devoured one :) ). The frosting was velvety, creamy, sweet, and deliciously coffee flavored. I garnished the cupcakes with a few chocolate sprinkles, but I think a chocolate covered espresso bean would also be a fabulous (and yummy!) topper for them. Even if you aren’t a fan of coffee, you will love these cupcakes! Enjoy!
- 1 1/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup whole milk
- ½ cup strong brewed coffee
- 1½ teaspoons espresso powder
- 1 teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg, at room temperature
- Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
- Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
- Whisk together the flour, cocoa powder, baking powder, baking soda & salt.
- Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, and ending with the flour mixture.
- Divide the batter evenly between the 12 liners. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.
Yield: 12 cupcakes
Note: I made the cupcakes the day before I made the frosting. After the cupcakes had cooled, I stored them in an airtight container in the refrigerator overnight.
Espresso Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2½ cups powdered sugar
- 1½ teaspoons vanilla extract
- 1½ teaspoons espresso powder
- Mix the espresso powder into the vanilla until dissolved; set aside.
- Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl.
- Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two.
- Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.
Yield: Enough to frost 12 cupcakes
- Do not skimp on the whipping of the frosting. It may seem like a lot, but it really does give the frosting a wonderful fluffy, silky, & delicious texture!
- I stored the leftover frosted cupcakes in an airtight container in the refrigerator. They kept very well this way! Before serving, let them come to room temperature for 30-45 minutes.
Source: Brown Eyed Baker Blog