chocolate espresso cupcakes and dark chocolate frosting

Name: Chocolate Espresso Cupcakes and Dark Chocolate Frosting
Prep time: 30 min
Cook time: 22 min
Yield: 24
Cuisine: American
Ingredients: ## CUPCAKE; 2 cup(s) granulated sugar; 1 3/4 cup(s) all-purpose flour; 3/4 cup(s) dark chocolate unsweetened cocoa; 1 1/2 teaspoon(s) baking powder; 1 1/2 teaspoon(s) baking soda; 1 teaspoon(s) salt; 2 large eggs; 1 cup(s) whole milk; 1/2 cup(s) vegetable oil; 2 teaspoon(s) vanilla extract; 1 cup(s) boiling water; 1 tablespoon(s) instant espresso; ## FROSTING; 1 cup(s) unsalted butter, softened; 8 ounce(s) cream cheese, softened; 1/2 cup(s) vegetable shortening; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) meringue powder; 2 teaspoon(s) vanilla extract; 1/2 cup(s) dark chocolate unsweetened cocoa; 2 pound(s) confectioners' sugar; 4 tablespoon(s) cream or half and half

(2 RATINGS)

368 Pinches 16 Photos

Gretchen Beaulieu

Wetumpka, AL

Updated on Jan 21, 2025

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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Chocolate Espresso Cupcakes and Dark Chocolate Frosting.

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

prep time 30 Min

cook time 22 Min

method Bake

yield 24 serving(s)

Ingredients

CUPCAKE
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup dark chocolate unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 tablespoon instant espresso
FROSTING
1 cup unsalted butter, softened
8 ounces cream cheese, softened
1/2 cup vegetable shortening
1/2 teaspoon salt
1/4 teaspoon meringue powder
2 teaspoons vanilla extract
1/2 cup dark chocolate unsweetened cocoa
2 pounds confectioners' sugar
4 tablespoons 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.

Step 1

Line muffin tin with paper liners. Heat oven to 350 degrees F.

Step 2

In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt.
Step 3

Add eggs, milk, oil, and vanilla extract in a bowl. Beat on medium speed for one minute.
Step 4

Stir espresso into the boiling water.
Step 5

Add espresso slowly into the mixture. The batter will be thin, don’t worry, this is right.
Step 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.
Step 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.
Step 8

Alternate adding cocoa and confectioners' sugar.
Step 9

Slowly add the cream.
Step 10

Frost the cooled cupcakes.
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