Chocolate Espresso Cupcakes with Chocolate Buttercream

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:

1. 30 g dutch process cocoa powder (¼ c. + 1 tbsp.)
2. 45 g hot espresso (3 tbsp.)
3. 75 g vegetable oil (¼ c. + 2 tbsp.)
4. 100 g granulated sugar (½ c.)
5. 1 egg, room temperature
6. 75 g sour cream (¼ c. + 1 tbsp.), room temperature
7. 90 g all-purpose flour (¾ c.)
8. 1 tsp. baking powder
9. ⅛ tsp. salt

For the Chocolate Buttercream:

1. 70 g unsalted butter (5 tbsp.), room temperature
2. ⅛ tsp. salt
3. 120 g powdered sugar (1 c.)
4. 2 tbsp. dutch process cocoa powder
5. 1 tbsp. heavy cream

Instructions:

Chocolate Cupcakes:

1. Preparation: Preheat your oven to 350°F (175°C). Place 6 parchment liners in a muffin tin.
2. Cocoa-Espresso Mixture: In a small mixing bowl, whisk together the hot espresso with the cocoa powder until smooth.
3. 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.
4. 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.
5. 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.
6. Cooling: Once baked, remove the cupcakes from the oven and let them cool completely on a wire rack.

Chocolate Buttercream:

1. 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.
2. Incorporate Sugar: Gradually add in the powdered sugar and continue beating until well combined.
3. 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.
4. 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.
5. 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!