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chocolate-espresso-cupcake-recipe

Chocolate Espresso Cupcake Recipe

Delicious chocolate cupcakes with a hint of espresso.
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Preparation Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 250 kcal

Ingredients 

Cupcake Batter

  • 1 cup All-purpose flour
  • ½ cup Cocoa powder
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 cup Sugar
  • ½ cup Unsalted butter, melted
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • ½ cup Strong brewed espresso, cooled

Instructions 

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat the sugar and melted butter together until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the cooled espresso. Mix until just combined.
  5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  6. Bake in the preheated oven for 18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 22g | Vitamin A: 100IU | Calcium: 40mg | Iron: 2mg

Keywords

Chocolate, Cupcake, Espresso
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