It’s finally a sunny day in Berlin again after all those rainy and grey days. Even though the light is slowly coming back, I still need some extra kick in the morning to wake up. Instead of making a coffee, I reccomend eating a nice cupcake like one of those with a nice dosage of chocolate and espresso. Perfect start into the day ;)

A lot of chocolate and a lot of espresso – a good combination I think. Normally I would recommend drinking a coffee with a cake or cupcake – but in this case it might be a bit too much – you might wanna try a glass of milk instead ;)
Instead of the instant espresso powder you can also use store bought espresso syrup or make your own espresso syrup (which is basically a caramel sauce made with espresso – sounds good, right?! )
INGREDIENTS / ZUTATEN
(12 cupcakes)
For the cupcakes:
1/2 cup (120g) butter, softened
1/2 cup (110g) brown sugar
2 oz. (60g) semi-sweet chocolate, melted
2 large eggs
3/4 cup (100g) all-purpose flour
1 tbsp. cocoa powder
1 tsp. baking powder
1/4 tsp. salt
1 tbsp. instant espresso powder
2 tbsp. milk
For the buttercream:
1 cup (230g) butter, softened
2 cups (260g) confectioner’s sugar
2 tsp. vanilla extract
1 tbsp. instant espresso powder
2 tbsp. heavy cream
(12 Cupcakes)
Für die Cupcakes:
120g Butter
110g brauner Zucker
60g Zartbitter Schokolade, geschmolzen
2 große Eier
100g Mehl (Type 405)
1 EL Kakao
1 TL Backpulver
1/4 TL Salz
1 EL Espresso Pulver
2 EL Milch
Für die Buttercreme:
230g Butter
260g Puderzucker
2 TL Vanille Extrakt
1 EL Espresso Pulver
2 EL Sahne

DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 390˚F (200°C). Line a muffin tin with paper liners. Set aside. In a mixing bowl combine the butter, sugar and melted chocolate (cooled) and mix well. Add the eggs, one at a time and mix well after each addition. In a separate bowl combine flour, baking powder, salt, cocoa and espresso powder. Add the flour mix to the butter-sugar mix, alternating with the milk and mix until just combined.
2. Fill the paper liners with the batter and bake for 15-18 minutes or until a toothpick inserted in center comes out clean. Let cool completely on a wire rack.
3. For the buttercream beat butter on high speed for 3-4 minutes. Slowly add the confectioner’s sugar – add half a cup at a time. Mix the espresso powder with the heavy cream. Add the espresso mix together with the vanilla extract to the buttercream and mix well. Fill in a piping bag with star tip and frost the cupcakes. Dust with some cocoa powder or espresso powder.
1. Den Ofen auf 200°C (390°F) vorheizen. Ein Muffinblech mit Papierförmchen bestücken. Zur Seite stellen. In einer Rührschüssel die Butter mit Zucker und der geschmolzenen Schokolade (nicht zu warm) gut verrühren. Eier einzeln zugeben, nach jeder Zugabe gut verrühren. In einer zweiten Schüssel das Mehl mit Backpulver, Salz, Kakao und Espresso Pulver vermischen. Abwechselnd mit der Milch zum Butter Mix zugeben und nur kurz verrühren.
2. In die vorbereiteten Papierförmchen füllen und für 15-18 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Auf einem Kuchengitter komplett auskühlen lassen.
3. Für die Buttercreme die Butter auf höchster Stufe für 3-4 Minuten aufschlagen. Puderzucker in vier Portionen langsam zugeben. Espresso Pulver mit der Sahne verrühren. Zusammen mit dem Vanille Extrakt zur Buttercreme zugeben und gut verrühren. Creme in einen Spritzbeutel mit Sterntülle füllen und die Cupcakes damit verzieren. Nach Belieben noch mit Kakao oder Espresso Pulver bestäuben.


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Print
Chocolate Espresso Cupcakes
- Prep Time: 30
- Cook Time: 18
- Total Time: 50
- Yield: 12 1x
Ingredients
For the cupcakes
- 1/2 cup (120g) butter, softened
- 1/2 cup (110g) brown sugar
- 2 oz. (60g) semi-sweet chocolate, melted
- 2 large eggs
- 3/4 cup (100g) all-purpose flour
- 1 tbsp. cocoa powder
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 tbsp. instant espresso powder
For the buttercream
- 1 cup (230g) butter, softened
- 2 cups (260g) confectioner’s sugar
- 2 tsp. vanilla extract
- 1 tbsp. instant espresso powder
- 2 tbsp. heavy cream
Instructions
- Preheat the oven to 390˚F (200°C). Line a muffin tin with paper liners. Set aside. In a mixing bowl combine the butter, sugar and melted chocolate (cooled) and mix well. Add the eggs, one at a time and mix well after each addition. In a separate bowl combine flour, baking powder, salt, cocoa and espresso powder. Add the flour mix to the butter-sugar mix, alternating with the milk and mix until just combined.
- Fill the paper liners with the batter and bake for 15-18 minutes or until a toothpick inserted in center comes out clean. Let cool completely on a wire rack.
- For the buttercream beat butter on high speed for 3-4 minutes. Slowly add the confectioner’s sugar – add half a cup at a time. Mix the espresso powder with the heavy cream. Add the espresso mix together with the vanilla extract to the buttercream and mix well. Fill in a piping bag with star tip and frost the cupcakes. Dust with some cocoa powder or espresso powder.
Notes
- Enjoy baking!
Nom Nom Nom ;)))
Hmmmm, sieht fantastisch aus!
Danke ;)