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chocolate espresso cupcake

Chocolate Espresso Cupcake

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Servings 16

Ingredients
  

Cupcakes

  • 1/2 cup canola oil
  • 1/2 cup buttermilk
  • 1/2 cup hot coffee strong
  • 1 cup granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup cake flour
  • 1 teaspoon baking soda
  • 1/2 cup dark cocoa powder
  • 1/4 teaspoon salt
  • 1 Tablespoon espresso powder
  • 16 chocolate-covered espresso beans for garnish

Frosting

  • 1 cup unsalted butter room temperature
  • 4 cups powdered sugar
  • 2 Tablespoons vanilla extract
  • 1.5 Tablespoons espresso powder

Instructions
 

Cupcakes

  • Preheat oven to 350°F.  Line a muffin tin with paper liners.
  • In a large bowl, combine oil, sugar, eggs, and vanilla.
  • In a small bowl, combine flour, cocoa powder, espresso powder, baking soda, and salt.
  • Mix in half of the flour mixture into the sugar mixture.  Stir in the buttermilk.  Add remaining half of flour mixture.  Stir in hot coffee.
  • Evenly distribute batter among muffin tins, filling about 2/3 of the way.  Bake 18 minutes or until a toothpick inserted in the center comes out clean.  Let cool completely before frosting.

Espresso Frosting

  • In a small bowl, combine vanilla and espresso powder and let sit until espresso powder dissolves.
  • Using an electric mixer, beat butter on medium speed until light and fluffy.  Mix in 1 cup of powdered sugar at a time.  Mix in the vanilla/espresso mixture.  Frost cupcakes as desired and top with a chocolate-covered espresso bean.