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
Units
Scale
- 1/2 cup softened butter
- 1/2 cup sugar
- 2 large eggs
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon cocoa powder
- 1 tablespoon espresso coffee powder
- 1/2 cup dark chocolate chips, melted
- 2 tablespoons 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: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 14
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
- Cholesterol: 55