Espresso Chocolate Cupcakes Recipes

ESPRESSO CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350°F. Line a cupcake pan with paper liners. Beat the sugar and unsalted butter until smooth and fluffy - about 2 minutes. Add the vanilla extract and eggs, and mix again until combined.
• Add the flour, baking soda, and salt, and whisk the mixture to blend everything together.
• In a separate bowl, add the hot tap water, cocoa powder, and instant espresso powder. Mix everything until the powders have dissolved. Pour this into the batter and mix.
• Finally, mix in the half and half, then distribute the batter among the cupcake liners, filling each liner 2/3 full.
• Bake the cupcakes for approximately 18 to 22 minutes, or until a toothpick inserted in the center comes out relatively clean (with just a few crumbs). Let the cupcakes cool completely on a wire rack before frosting.
• Melt the chocolate for 30 seconds in the microwave. Stir the chocolate to get it completely smooth. Transfer this chocolate to another bowl so that it cools faster.
• In the meanwhile, beat the unsalted butter with the powdered sugar, cocoa powder and espresso powder.
• Add in the cooled melted chocolate. Mix to combine. Refrigerate the frosting to so that it can stiffen up just a bit before applying to the cupcakes.

CHOCOLATE ESPRESSO CUPCAKES

Steps:

• Preheat oven to 350 and line two cupcake pans.
• In bowl of stand mixer with paddle attachment, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix.
• In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla.
• With mixer on low, slowly pour in the buttermilk mixture. Mix to combine, scraping down bowl as needed.
• With mixer on low, slowly stream in the HOT coffee.
• Once everything is combined, use a rubber spatula to scrape the bowl and make sure everything is evenly combined.
• Scoop into cupcake pan using 4 oz ice cream scoop or 1/2 C measuring cup.
• Bake at 350 18-20 min. Let cool completely.
• Stir together the heavy cream and espresso powder. Set aside.
• In the bowl of a stand mixer with paddle attachment, beat the butter for 10 minutes. Scrape the bowl down half way through.
• Add vanilla and salt. Mix to combine.
• Add powdered sugar in 2 additions (3 C at a time) and mix on medium for 3 minutes after each addition.
• Add espresso infused cream 2 TBSP at a time until you reach your desired consistency. For a fluffy, but pipe-able buttercream, I added 6 TBSP of espresso cream total.
• Fit a piping bag with your favorite tip and fill with buttercream.
• Swirl buttercream onto each cupcake. Top with toffee bits.

PERFECT CHOCOLATE ESPRESSO CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Add sugar to a mixing bowl of a stand mixer. Sift the flour, cocoa powder, baking soda, baking powder, salt into the sugar bowl. Whisk, and set aside.
• In a small bowl, beat the eggs, oil, milk and vanilla. Add this mixture to the sugar/flour mixture of the stand mixer bowl. Using the paddle attachment, mix the ingredients on low just until incorporated, about 30 seconds.
• With mixer off, pour in the espresso and boiling water. Mix by hand until all ingredients are incorporated. A few lumps are ok. The batter will be runny. Let batter rest for 5 minutes.
• Line muffin pan with cupcake cups. Fill each cup to 3/4 full. Use a #20 ice cream scoop to make portioning a snap! One scoop per cup. Or, fill each cup 3/4 full, about 3 Tbs. Bake cupcakes for 25 minutes (but start checking for doneness at 22 minutes using the toothpick test).
• Once out of the oven cool cupcakes, in pan, on a cooling rack for 10 minutes. Then remove from pan and let cool completely before icing.
• In a stand mixer, using a paddle attachment, cream the butter until light and fluffy, about 5 minutes.
• While the butter is creaming, sift together the powder sugar and cocoa powder. Once the butter is creamed, add the sifted cocoa and sugar alternatively first with all of the vanilla extract, then with 2-3 TBS of milk at a time reserving the last two TBS for consistency adjustment. The icing should be spreadable, not too stiff or loose.
• Once the cupcakes are cool, pipe the icing on the cupcakes. Store in a covered container at room temperature for up to three days.

CHOCOLATE-ESPRESSO CUPCAKES

Steps:

• Heat oven to 375°F. Lightly spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups.
• In medium bowl, mix flour, cocoa, baking soda and salt. In another medium bowl, beat egg whites, whole egg, sugar and oil with electric mixer on medium-high speed 1 to 2 minutes or until well mixed. Alternately add flour mixture and soymilk, beating on low speed after each addition, until well blended. Add coffee granules and vanilla; beat on low speed 30 seconds. Divide batter evenly among muffin cups (about 3 tablespoons each).
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• Just before serving, sift powdered sugar over tops of cupcakes.

ESPRESSO CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make batter as directed on box; gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
• In medium bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar with electric mixer on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip.
• To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).
• Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch (#824) star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator.

CHOCOLATE-ESPRESSO TWINKIES AND HOSTESS-STYLE CUPCAKES

Steps:

• Place a rack in the middle of the oven and preheat the oven to 350 degrees. Grease a canoe pan or muffin pan with cooking spray.
• In a large bowl, sift together the flour, cocoa, baking soda, baking powder and salt 3 times. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar on high speed for 15 seconds, until combined. On low speed, add the eggs, one at a time, mixing until each is incorporated. Beat on high speed until light and fluffy, about 6 minutes. On the lowest speed, beat in 1/3 of the flour mixture. Beat in the buttermilk and vanilla, then another 1/3 of the flour mixture. Add the coffee, then the remaining flour.
• Fill each mold halfway with batter and bake for 15 to 17 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in the pan for 30 minutes. Loosen the cakes from the edges with a sharp knife. Invert the pan and gently tap the bottom to release. Cool the cakes completely -- Twinkies top-side down and cupcakes top-side up -- on a wire rack.
• In the bowl of a standing mixer fitted with a paddle attachment, beat the cream cheese, cream and vanilla until fluffy. With the mixer on low speed, gradually add the sugar and beat until combined. Add the espresso and beat until combined.
• Transfer the filling to a pastry bag fitted with a 1/4-inch tip. For the Twinkies, insert the tip at 3 points on the bottom of the cakes and fill. For the cupcakes, insert the tip at the top center and fill.
• If making Hostess-style cupcakes, prepare the frosting. Place the chocolate in a large bowl. In a small saucepan, scald the cream. Pour the cream over the chocolate. When the chocolate softens, whisk the mixture until smooth. Let the frosting cool, then whisk until fluffy. Spread over the cupcakes to cover the filling. If you choose, decorate with melted white chocolate.

ESPRESSO CHOCOLATE CHEERY CUPCAKE

Steps:

• For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners.
• Sift together the flour, granulated sugar, cocoa, baking soda, baking powder and salt in a large bowl. Add the buttermilk, oil, vanilla extract, egg and 6 tablespoons water and mix until smooth and completely combined.
• Pour the batter into the cupcake liners and bake until cooked through and risen, 8 to 10 minutes. Let cool completely before frosting.
• For the ganache: In a small saucepan, heat the cream just until it begins to boil. Put the chocolate chips in a small bowl and pour in the cream and espresso. Stir until creamy.
• For the chocolate frosting: In a medium mixing bowl using an electric mixer, cream the butter. Add the confectioners' sugar 1/4 cup at a time, followed by the cocoa, and mix until completely smooth.
• To assemble: Cut out the center of each cupcake with a paring knife and fill with some cherries. Smooth a layer of the melted ganache over each cupcake, and frost with the chocolate frosting. Sprinkle the cupcakes with crushed espresso beans to taste. Serve immediately, or store in an airtight container for up to 2 days.

ESPRESSO CUPCAKES WITH MILK CHOCOLATE GANACHE

Steps:

• Make the cupcakes: Preheat the oven to 350°F (175°C). Line 12 cupcake wells with paper liners.
• Sift together the flour, baking soda, baking powder, and salt. Stir in the espresso powder.
• Using an electric mixer on medium speed, beat the butter with the granulated sugar until light, 1 minute with a stand mixer or 2 minutes with a handheld mixer. Add the eggs, one at a time, beating well after each addition. Continue to beat the mixture for 1 minute with a stand mixer or 2 minutes with a handheld mixer.
• On low speed, alternately add the dry ingredients and the milk in 2 additions, stirring until incorporated after each addition.
• Pour the batter into the paper-lined cupcake wells. Bake until a skewer inserted in the middle comes out clean, about 20 minutes. Let cool to room temperature, then remove from the pans.
• Make the ganache: Place the cream in a small, heavy-bottomed saucepan and warm over medium-high heat until it begins to bubble around the edges, about 5 minutes. Remove the pan from the stove, add the chocolate, and whisk until smooth. Transfer to a bowl and place plastic wrap directly over the ganache. Refrigerate until cold.
• Make the frosting: Melt the white chocolate in a double boiler. Stir until smooth. Let cool to room temperature.
• Sift the confectioners' sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Refrigerate until firm enough to frost the cupcakes, about 30 minutes.
• Cut out about one quarter of the inside of each cupcake with a small paring knife. With a pastry bag, fill the indent with the milk chocolate ganache.
• Frost each cupcake with the white chocolate frosting.
• Note: The cupcakes can be made a day in advance; wrap in plastic wrap and store at room temperature.
• The ganache can be made several days ahead and kept refrigerated.
• The frosting can be made a day ahead and stored at room temperature.
• For maximum flavor and moistness, fill and frost the cupcakes the day you plan to serve them.

MINI FLOURLESS ESPRESSO CHOCOLATE CUPCAKES

Steps:

• Heat oven to 375 degrees F. Coat 2 (12 cup mini muffin tins) with cooking spray.
• Combine chocolate and butter in a microwave safe glass bowl and microwave for 1 minute on high. Stir until melted.
• Whisk in sugar, vanilla extract, espresso powder, and eggs until well combined.
• Sift cocoa over top and whisk until smooth.
• Divide batter among prepared pans and bake until cakes have risen. Bake 10 minutes.
• Cool in pans on rack 10 minutes.
• Carefully remove cakes and cool on rack.
• Dust with confectioners' sugar. Enjoy!

ESPRESSO CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. In a small bowl, mix cocoa powder and Americano/coffee until it looks like a smooth chocolate sauce; set aside to cool.
• In a large bowl or stand mixer, cream butter and sugars until nice and fluffy.
• Add vanilla and eggs one at a time, beating well after each one. Slowly add flour, baking soda, baking powder, and salt until batter and mix for 2 minutes.
• Add chocolate-coffee sauce mixture and mix the cake batter for 3 minutes on medium-high or until the batter is smooth.
• Fill each muffin cup until 2/3 full. Bake about 25 minutes.
• Cool in pan for 5 minutes before removing and allow to cool on a wire rack.
• Frost each cupcake with a heap of Frangelico chocolate ganache.
• Frangelico Ganache; In a small saucepan, bring heavy cream to a boil and immediately turn heat off. Add chocolate to the cream, stirring constantly until chocolate ganache is smooth. Add Frangelico liqueur and allow ganache to cool.
• Once your cupcakes are assembled you can decorate then with sprinkles or crumbled flake chocolate.