Dark Chocolate Espresso Cupcakes Recipe
Introduction
These Dark Chocolate Espresso Cupcakes are a delightful treat for coffee and chocolate lovers alike. Rich espresso enhances the deep chocolate flavor, making each bite moist and flavorful. Perfect for any occasion or a special indulgence.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 3/4 cup granulated sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, combine the flour, cocoa powder, espresso powder, and sugar. Mix well to evenly distribute the dry ingredients.
- Step 2: Bake the cupcakes for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely before frosting.
- Step 3: Frost the cupcakes with your favorite frosting if desired, such as chocolate ganache or espresso buttercream, to enhance the espresso flavor.
Tips & Variations
- Use brewed espresso or strong coffee instead of water in the batter for an even richer coffee taste.
- Add chocolate chips to the batter for extra texture and sweetness.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
Storage
Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, bring cupcakes to room temperature before serving for the best texture. Frosted cupcakes can also be frozen for up to 2 months; thaw overnight in the refrigerator.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular brewed coffee instead of espresso powder?
Yes, you can substitute brewed strong coffee for espresso powder, but reduce any liquid in the recipe accordingly to maintain the right batter consistency.
How do I make the cupcakes more moist?
Adding a bit of sour cream, yogurt, or an extra egg to the batter can help improve moisture. Also, avoid overbaking to keep them tender.
PrintDark Chocolate Espresso Cupcakes Recipe
Deliciously rich and moist dark chocolate espresso cupcakes that combine the bold flavors of espresso and cocoa for an indulgent treat. Perfect for coffee lovers and chocolate enthusiasts alike, these cupcakes have a deep chocolate flavor enhanced by a hint of espresso. Bake them to perfection and optionally frost with your favorite icing for an elegant dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup strong brewed espresso, cooled
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Optional
- Chocolate or espresso frosting of choice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar to ensure even distribution and a light texture.
- Combine Wet Ingredients: In another bowl, whisk together the espresso, vegetable oil, eggs, and vanilla extract until smooth.
- Blend Batter: Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Avoid overmixing to keep cupcakes tender.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Remove cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Frost (Optional): Once completely cooled, frost with your favorite chocolate or espresso-flavored frosting if desired.
Notes
- Use freshly brewed espresso for the best flavor; instant espresso powder can be substituted in smaller amounts.
- Ensure the espresso is cooled before mixing with eggs to prevent cooking them.
- Do not overmix the batter to maintain cupcake fluffiness.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra mocha flavor, add mini chocolate chips into the batter before baking.
Keywords: dark chocolate cupcakes, espresso cupcakes, chocolate coffee cupcakes, mocha cupcakes, baked desserts
