Best Espresso Chocolate Cupcakes Recipes

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 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.

CHOCOLATE ESPRESSO CUPCAKES

Steps:

• Place beans in a strainer and rinse well. Add to a blender or food processor along with the vanilla extract. Mix until smooth. If necessary, add a bit of water to thin out the batter if it gets stuck in the blender. In a bowl, mix together the cocoa powder, instant espresso, baking soda and baking powder. In a separate bowl, beat eggs, sugar and yogurt together, finally adding the bean puree. Once thoroughly mixed, fold in the dry ingredients. Grease a cupcake pan or add cupcake holders and pour the batter in, about 4/5 full. Bake 20 to 25 minutes, or until a toothpick or knife inserted into the cake comes out clean. Place cakes on a rack and cool. To prepare the frosting, pour milk into a saucepan over medium heat. When the milk begins to slightly bubble, add instant espresso, mixing constantly. Once dissolved, turn off flame and add chocolate chips, a little at a time, stirring constantly. Once the mixture has reached the desired consistency (you can make the frosting as dense as you like) take cupcakes and dip tops into the frosting, twisting. Once finished, top off with a sprinkle of powdered sugar or a chocolate-covered espresso bean. For Halloween, add one piece of candy corn

CHOCOLATE-ESPRESSO CUPCAKES

Steps:

• 1. Preheat oven to 350-degrees. Line 24 muffin cups with paper liners.
• 2. In a medium saucepan, combine butter, cocoa, chocolate and espresso powder. Cook over low heat, stirring constantly, until chocolate melts and mixture is smooth. Let cool for 20 minutes.
• 3. In a large bowl, beat sugar and eggs at medium-high speed with a mixer until fluffy. In another medium bowl combine flour, salt, baking powder and baking soda.
• 4. Gradually add to sugar mixture, beating until combined. Add chocolate mixture, stirring until smooth. Stir in sour cream.
• 5. Spoon batter into prepared muffin cups, and bake for 12-14 minutes or until a wooden pick inserted into the center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on wire racks. Pipe Creamy Espresso Frosting over each cupcake.
• 6. FROSTING: In a large bowl, combine cream and espresso powder, stirring until espresso powder dissolves.
• 7. Add butter and beat at medium speed with a mixer until creamy. Gradually add powdered sugar, beating until smooth. Pipe frosting on cupcakes.

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.

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.