Dark 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
Scale
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
