Rich, fluffy and flavorful – so outrageously delicious that you just won’t want to make the ordinary chocolate variety again. Espresso and chocolate, need we say more?
- Easy
- 90 mins
- 18 servings
Ingredients
Cupcakes
- 1 1/3 cups all-purpose flour
- 1/3 cup Rodelle Gourmet Baking Cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup strong brewed coffee, room temperature
- 1 1/2 teaspoons espresso powder
- 1 teaspoon Rodelle Gourmet Vanilla extract
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg, room temperature
Espresso Buttercream Frosting
- 1 1/2 cup unsalted butter, room temperature
- 3 3/4 cups powdered sugar
- 2 teaspoons Rodelle Gourmet Vanilla extract
- 2 teaspoons espresso powder
Uses
Occasions
Directions
Cupcakes
- Mix the espresso powder into the brewed coffee until dissolved. Set aside to cool to room temperature.
- Preheat the oven to 350 degrees.
- Line a standard size muffin tin with paper liners.
- Whisk together the flour, Rodelle Gourmet Cocoa Powder, baking powder, baking soda, and salt.
- Beat the butter and both sugars together on medium high speed until light and fluffy, about 2 to 3 minutes.
- Add the egg and beat until combined.
- In a measuring cup combine the milk, brewed coffee mixture, and the Rodelle Gourmet Vanilla extract.
- Slowly add the flour mixture, alternating with the coffee mixture and ending with the flour mixture.
- Divide the batter evenly between 12 liners.
- Bake for 17 to 20 minutes or until toothpick inserted in the center of a cupcake comes out clean.
- Cool completely before frosting cupcakes.
Espresso Buttercream Frosting
- Mix the espresso powder into the Rodelle Vanilla Extract until dissolved, set aside.
- Using the whisk attachment of a stand mixer, whisk 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 the vanilla mixture and continue to mix at medium-high until it is completely incorporated scraping the sides as necessary.
- Frost the cupcakes
- This recipe is adapted from Brown Eyed Baker.
Photos were taken by Kathryn at @kniftykat.