#43 Chocolate Espresso Cupcakes

Have You Got Your Copy Yet???

This Better Homes and Gardens Cupcake Addition is amazing!!! I actually came across this in Haggen's in the checkout line when I was on a mission to find espresso powder. Good thing I did since I was in a frenzy trying to find a tasty recipe for espresso cupcakes. Totally worth the 10 bucks!! If you're a coffee lover then this cupcake will do the trick and also give you a dosage of caffeine too.

Chocolate Espresso Cupcakes (pg 97)

Not a huge fan of coffee but the espresso really gave the chocolate a deep rich flavor.

The Goods
3/4 cup butter room temp
3 eggs room temp
1 3/4 cups flour sifted
1 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup milk room temp
1/2cup strong brewed coffee, cooled
2 cups sugar
2 teaspoons vanilla
1 cup semisweet chocolate chips/pieces

The How To

Preheat oven to 350 degrees.  Brew your coffee and and add the milk then set aside to cool. In a medium bowl stir together, flour, cocoa powder, baking soda, baking powder, and salt.

In  the bowl of a stand mixer combine butter and sugar and beat on medium-high speed for 3mins.

sorry the picture is a little blurry :(

Turn the speed down to medium-low and add the eggs one at a time beating well after each addition.

Add vanilla.

Turn down the speed to low and add the flour mixture in alternating with the cooled coffee. Stir in chocolate pieces.

Toss the chocolate pieces in flour before and this will help prevent them from sinking to the bottom.

Fill the cupcake liners about 3/4 full. Bake for 18mins rotating half way through the bake time.Test cupcake with a toothpick or touch the top of the cake and if it springs back they are done. Let cool on wire rack for 5mins then remove from tin and let cool completely before adding ganache.

Chocolate Ganache

I actually had some left over from the last set of cupcakes I did but you can get the How To here.

Espresso Chocolate Buttercream

The original recipe doesn't have you add the chocolate but I thought the espresso was a little over powering so I add a blob of chocolate ganache.

The Goods

1/3 cup butter room temp

4 cups powdered sugar

3 tablespoons strong coffee cooled

1 teaspoon vanilla

*optional chocolate ganache add to taste

The How To

In the bowl of the stand mixer beat butter on medium speed until smooth about 3mins.

Turn down the speed and gradually add on cup of powdered sugar.

Beat in 3 tablespoons of the cooled coffee and vanilla.

This is when you should taste test and decide if you want to add the chocolate ganache or not.

Now it's time to assemble these suckers!

Take the cooled cupcake and slather on a layer of ganche.

Now top them off with a dollop of frosting and a sprinkle of some powdered cocoa and cinnamon (I mixed together about a tablespoon of each).

Eat your heart out Starbucks!!!

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