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Chocolate Espresso Cupcakes

  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 18
  • Total Time: 50
  • Yield: 12 1x



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


  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.


  • Enjoy baking!