chocolate espresso cupcakes and dark chocolate frosting

(1 rating)
Blue Ribbon Recipe by
Gretchen Beaulieu
Wetumpka, AL

I developed this recipe to help my daughter raise money for a mission trip, and they were a big hit. You can also make this as a cake.

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Blue Ribbon Recipe

Light, airy, and moist, you're not going to be able to stop eating these from scratch dark chocolate cupcakes. Their rich flavor is enhanced with a tiny hint of espresso. On top is a rich and creamy dark chocolate frosting. There's plenty of it, so make sure to pile the frosting on top of the cupcakes. We topped ours with a chocolate-covered espresso bean for a little decoration, but a sprinkle of nonpareils would work too.

— The Test Kitchen @kitchencrew
(1 rating)
yield 24 serving(s)
prep time 30 Min
cook time 22 Min
method Bake

Ingredients For chocolate espresso cupcakes and dark chocolate frosting

  • CUPCAKE
  • 2 c
    granulated sugar
  • 1 3/4 c
    all-purpose flour
  • 3/4 c
    dark chocolate unsweetened cocoa
  • 1 1/2 tsp
    baking powder
  • 1 1/2 tsp
    baking soda
  • 1 tsp
    salt
  • 2 lg
    eggs
  • 1 c
    whole milk
  • 1/2 c
    vegetable oil
  • 2 tsp
    vanilla extract
  • 1 c
    boiling water
  • 1 Tbsp
    instant espresso
  • FROSTING
  • 1 c
    unsalted butter, softened
  • 8 oz
    cream cheese, softened
  • 1/2 c
    vegetable shortening
  • 1/2 tsp
    salt
  • 1/4 tsp
    meringue powder
  • 2 tsp
    vanilla extract
  • 1/2 c
    dark chocolate unsweetened cocoa
  • 2 lb
    confectioners' sugar
  • 4 Tbsp
    cream or half and half

How To Make chocolate espresso cupcakes and dark chocolate frosting

Test Kitchen Tips
Make sure not to overfill each cupcake. They puff a lot in the baking process.
  • Line muffin tins while the oven preheats.
    1
    Line muffin tin with paper liners. Heat oven to 350 degrees F.
  • Stir together sugar, flour, cocoa, baking powder, baking soda, and salt.
    2
    In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt.
  • Add eggs, milk, oil, and vanilla extract in a bowl.
    3
    Add eggs, milk, oil, and vanilla extract in a bowl. Beat on medium speed for one minute.
  • Stir espresso into the boiling water.
    4
    Stir espresso into the boiling water.
  • Add espresso slowly into the mixture.
    5
    Add espresso slowly into the mixture. The batter will be thin, don’t worry, this is right.
  • Fill liners a little over halfway full with batter and bake for 18 - 22 minutes.
    6
    Fill liners a little over halfway full with batter. Use a large measuring cup with a pour spout, and then pour the batter into the liners. Bake in the preheated oven for 18 - 22 minutes. Remove from the oven and cool completely on a wire rack.
  • Combine the unsalted butter, cream cheese, vegetable shortening, salt, and meringue powder. Add vanilla.
    7
    For the frosting, in a large bowl of an electric mixer, combine the unsalted butter, cream cheese, vegetable shortening, salt, and meringue powder. Beat on medium speed until smooth. Add the vanilla extract.
  • Alternate adding cocoa and confectioners' sugar.
    8
    Alternate adding cocoa and confectioners' sugar.
  • Slowly add the cream.
    9
    Slowly add the cream.
  • Frost the cooled cupcake.
    10
    Frost the cooled cupcakes.

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