Few days back on 2nd Jan, my blog became 1 year old and it definitely called for a celebration. I wanted to bake something simple and something not too sweet at the same time.
After giving a good thought, I decided to make some espresso cupcakes and these came out just so perfect. It was not too sweet and the combination of espresso with dark chocolate made it rich and so flavorful! What I like most with my coffee is some whipped cream and I did exactly the same with these cup cakes too. So, for frosting there was whipped cream and lots of whipped cream. 
It’s a very easy recipe adapted from Nigella Lawson.
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Espresso Cupcakes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
Description
These espresso cupcakes are rich and flavorful, combining the bold taste of espresso with the indulgence of dark chocolate, topped with a cloud of whipped cream.
Ingredients
- 1/2 cup (115 g) softened butter
- 1/2 cup (100 g) sugar
- 2 large eggs
- 1 cup (120 g) flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp cocoa powder
- 1 tbsp espresso coffee powder
- 1/2 cup (85 g) dark chocolate chips, melted
- 2 tbsp (30 ml) milk
- Whipped cream, for frosting
Instructions
- Preheat the oven to 400°F (200°C). Line a cupcake tray with paper liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Sift in the flour, baking powder, baking soda, cocoa powder, and espresso coffee powder. Mix until just combined.
- Fold in the melted dark chocolate chips and milk, mixing until the batter is smooth.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, top each cupcake with a generous amount of whipped cream.
Notes
- These cupcakes are not overly sweet, making them perfect for those who prefer a more balanced dessert.
- The combination of espresso and dark chocolate provides a rich flavor profile.
- For best results, use high-quality espresso powder and dark chocolate.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 14
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
- Cholesterol: 55
If You Liked This Recipe, You’ll Love These
- Spring Strawberry Cupcakes
- Espresso Chocolate Chip Madeleines
- Butterbeer Frosted Cupcakes
- Fresh Strawberry Scones
Frequently Asked Questions
What gives these cupcakes their rich flavor without being overly sweet?
The notes explain that the combination of 1 tbsp espresso coffee powder and 1/2 cup melted dark chocolate chips — both folded into the same batter — creates a layered bitterness that balances the 1/2 cup sugar and keeps the cupcakes from tasting candy-sweet. The author specifically adapted the recipe from Nigella Lawson with this balance in mind.
How should these cupcakes be stored, and when should they be served?
The notes say to store them in an airtight container in the refrigerator for up to 3 days, and to bring them to room temperature before serving — the cold will firm up the whipped cream frosting, so a brief rest at room temperature gives you the best texture.
congrats on the 1 year anniversary! my bf and i just found ur blog and are making a variation of these right now!