Indulge in these rich and moist chocolate cupcakes that have a subtle hint of espresso, topped with a velvety chocolate buttercream frosting. The perfect treat for chocolate and coffee lovers alike!
Ingredients:
For the Chocolate Cupcakes:
- 30 g dutch process cocoa powder (¼ c. + 1 tbsp.)
- 45 g hot espresso (3 tbsp.)
- 75 g vegetable oil (¼ c. + 2 tbsp.)
- 100 g granulated sugar (½ c.)
- 1 egg, room temperature
- 75 g sour cream (¼ c. + 1 tbsp.), room temperature
- 90 g all-purpose flour (¾ c.)
- 1 tsp. baking powder
- ⅛ tsp. salt
For the Chocolate Buttercream:
- 70 g unsalted butter (5 tbsp.), room temperature
- ⅛ tsp. salt
- 120 g powdered sugar (1 c.)
- 2 tbsp. dutch process cocoa powder
- 1 tbsp. heavy cream
Instructions:
Chocolate Cupcakes:
- Preparation: Preheat your oven to 350°F (175°C). Place 6 parchment liners in a muffin tin.
- Cocoa-Espresso Mixture: In a small mixing bowl, whisk together the hot espresso with the cocoa powder until smooth.
- Wet Ingredients: In a medium-sized mixing bowl, combine vegetable oil, sugar, egg, sour cream, and the cocoa-espresso mixture. Whisk everything together until you have a smooth, well-integrated mixture.
- Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the wet mixture. Whisk until just combined, ensuring there are no visible flour streaks.
- Baking: Divide the cupcake batter equally among the 6 liners. Place in the oven and bake for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cooling: Once baked, remove the cupcakes from the oven and let them cool completely on a wire rack.
Chocolate Buttercream:
- Butter Base: In a mixing bowl, using a hand mixer, beat the unsalted butter and salt together for about a minute until creamy and soft.
- Incorporate Sugar: Gradually add in the powdered sugar and continue beating until well combined.
- Final Touches: Mix in the dutch process cocoa powder and heavy cream. Beat the mixture on medium speed for 2 minutes, or until you have a light and fluffy buttercream.
- Decoration: Once the cupcakes are completely cooled, fit a piping bag with your preferred nozzle/tip, fill it with the chocolate buttercream, and frost each cupcake.
- Serve & Enjoy: Garnish as desired (chocolate shavings, sprinkles, or a dusting of cocoa powder). Serve immediately and enjoy!
Pair these cupcakes with a glass of milk or your favorite cup of coffee for a delightful treat!
