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espresso dark chocolate cupcakes


Coffee & Chocolate.  Somehow those two words just go perfectly together, like pb & j or chips & salsa.  My coffee drink of the moment is an iced coffee with 2 pumps mocha with a splash of soy.  The richness of chocolate & the smooth flavor of brewed coffee is definitely one of my weaknesses.  So, when a friend asked if I could bake a dozen chocolate cupcakes with espresso buttercream, I happily obliged.  Of course, I have my own chocolate cupcake & espresso buttercream recipe, but I wanted to kick it up a few.  I stumbled across this gorgeous baking & photography blog called,  Call Me Cupcake!   She had made perfect espresso chocolate cupcakes & they looked so tasty!  I decided to give it a shot & try something new.  Since the author of the blog is from Sweden, I had to convert the measurements a bit.  You can find her original recipe here & down below is how I made them!  I did tweak a few things & decided to use both my buttercream recipe & hers because it was a little to rich with just her espresso chocolate buttercream.  These cupcakes tasted so good!  I made a bigger batch, that way my mother-in-law & I could sample ;)  Happy baking!  


espresso dark chocolate cupcakes

3/4 cup butter
1/2 tsp vanila
1 1/4 cup flour
1/2 cup dark cocoa powder
1 tsp baking soda
1 tsp baking powder
1 cup sugar
1 large egg
1/2 cup strong hot coffee
2/3 cup buttermilk

-preheat your oven to 350 degrees F
-line 12 cupcake liners in your cupcake pan, set aside
-melt the butter & add the vanilla; let it cool
-sift the flour, dark cocoa powder, baking soda, baking powder & sugar in a large bowl
-in a small bowl, lightly whisk the egg & buttermilk together.
-add the hot coffee to the butter & vanilla
-then add all the liquid ingredients to the dry ingredients & mix until batter is smooth
-fill the liners about 2/3 of the way full
-bake for about 14-16 minutes, or until your tester comes out clean
-cool in pan on a cooling rack
(You want to make sure the cupcakes are completely cooled before frosting them)


espresso chocolate frosting

3/4 cup dark chocolate (70%)
1 1/3 cup softened butter
1 1/2 cup powdered sugar, sifted
2/3 cup dark cocoa powder, sifted
2 TB espresso
1/2 tsp vanilla

-melt dark chocolate in microwave or double broiler, set aside to cool
-using a stand mixer (or hand-held electric), whisk the butter until white & fluffy
-gradually add the powdered sugar & cocoa powder & mix until smooth
-add melted chocolate & whisk until incorporated
-finally, add the espresso & vanilla & whisk until frosting is light & fluffy


my espresso buttercream

3/4 cup softened butter
2 1/2-3 cups powdered sugar, sifted
3 TB espresso
1 tsp vanilla
(may add a little buttermilk, if consistency is to thick)

-whisk the butter until white & fluffy
-slowly add the powdered sugar, whisk until all incorporated
-add the espresso & vanilla & whisk until light & fluffy


Finally, frost the cupcakes & enjoy!

9 months

budgets & menu planning