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chocolate espresso cupcake

Chocolate Espresso Cupcake

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Servings: 16
Ingredients Method

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

Method
 

Cupcakes
  1. Preheat oven to 350°F.  Line a muffin tin with paper liners.
  2. In a large bowl, combine oil, sugar, eggs, and vanilla.
  3. In a small bowl, combine flour, cocoa powder, espresso powder, baking soda, and salt.
  4. 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.
  5. 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
  1. In a small bowl, combine vanilla and espresso powder and let sit until espresso powder dissolves.
  2. 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.