Chocolate Espresso Cupcakes With Mocha Buttercream

Name: Chocolate Espresso Cupcakes With Mocha Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2-1/4 cups All-purpose Flour; 1-1/2 cup Unsweetened Cocoa Powder; 2-1/2 cups Granulated Sugar; 2-1/2 teaspoons Baking Soda; 1-1/4 teaspoon Baking Powder; 1 teaspoon Salt; 1 Tablespoon Instant Espresso Powder; 1 cup Freshly Brewed Strong Coffee; 2 whole Eggs; 1-1/4 cup Buttermilk; 2/3 cups Vegetable Oil; 1 teaspoon Vanilla Extract; _____; FOR THE BUTTERCREAM:; 10 Tablespoons Unsalted Butter, At Room Temperature; 1/2 Tablespoons Cocoa Powder; 3 Tablespoons Espresso, At Room Temperature; 3 cups Confectioners Sugar, Or Up To 4 Cups As Needed (Varies Due To Preferred Frosting Consistency); _____; FOR THE GARNISH:; 24 whole Chocolate Covered Espresso Beans; 1 Tablespoon Cocoa Powder

Servings: persons

FOR THE CUPCAKES:
2-1/4 cups All-purpose Flour
1-1/2 cup Unsweetened Cocoa Powder
2-1/2 cups Granulated Sugar
2-1/2 teaspoons Baking Soda
1-1/4 teaspoon Baking Powder
1 teaspoon Salt
1 Tablespoon Instant Espresso Powder
1 cup Freshly Brewed Strong Coffee
2 whole Eggs
1-1/4 cup Buttermilk
2/3 cups Vegetable Oil
1 teaspoon Vanilla Extract
_____
FOR THE BUTTERCREAM:
10 Tablespoons Unsalted Butter, At Room Temperature
1/2 Tablespoons Cocoa Powder
3 Tablespoons Espresso, At Room Temperature
3 cups Confectioners Sugar, Or Up To 4 Cups As Needed (Varies Due To Preferred Frosting Consistency)
_____
FOR THE GARNISH:
24 whole Chocolate Covered Espresso Beans
1 Tablespoon Cocoa Powder

1
Preheat oven to 350 degrees F. Line cupcake tins (recipe makes 24) with paper cups.
2
In a large bowl, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Set aside. Dissolve the espresso powder in the coffee. In a mixing stand, add the eggs, buttermilk, oil, and vanilla. Beat on low speed until well combined. Add the coffee/espresso liquid and beat for an additional minute. Scrape down the sides of the bowl. Slowly add in the dry ingredients. Mix until all items are incorporated.
3
Fill paper cups 2/3 full. Bake for about 18-20 minutes or until a toothpick inserted comes out clean. Remove from the oven and leave cupcakes in pan for 5 minutes before transferring them to a cooling rack.
4
While cupcakes are cooling, prepare the buttercream. In an electric mixer fitted with the paddle attachment, whip butter until fluffy. Add the cocoa powder and continue whipping until combined. Slowly add the espresso. It may look a bit curdled but don't worry as it will come together once the sugar is added. Gradually add in the confectioners' sugar, 1/2 cup at a time. Continue adding sugar to desired consistency. (I typically lean towards the full 4 cups for a firmer consistency. This way, it's easier to pipe the frosting.) Refrigerate for at least 10 minutes before use.
5
Once cupcakes are completely cooled and frosting is ready, pipe/frost cupcakes. Top with each with a chocolate covered espresso bean and dust with cocoa powder.

5184

kcal

Calories

284

Fat

629

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2-1/4 cups All-purpose Flour, 1-1/2 cup Unsweetened Cocoa Powder, 2-1/2 cups Granulated Sugar, and more.

Yes, Chocolate Espresso Cupcakes With Mocha Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!