Chocolate Cupcakes with Espresso Buttercream Frosting
Super moist and fluffy cupcakes made with espresso buttercream frosting.
Servings: 24 cupcakes
Calories: 265kcal
Ingredients
Chocolate Cupcakes
- ½ cup unsalted butter softened
- 1 cup sugar
- 2 eggs
- 2 teaspoon vanilla
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- ½ cup cocoa powder
- 1 ½ cups flour
- ½ cup hot water
- ½ tablespoon instant coffee mix
- ½ cup milk
- ½ cup sour cream
Espresso Buttercream Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 ½ teaspoon espresso powder
- 2 ½ teaspoon vanilla
- milk to make creamy
Instructions
Espresso Buttercream Frosting
- Mix together espresso powder and vanilla and allow espresso powder to dissolve.
- Using a mixer, cream together softened butter and half of the powdered sugar.
- Pour in the vanilla extract and espresso mixture and beat.
- Add in remaining powdered sugar and beat.
- Add milk 1 tablespoon at a time until frosting is smooth.
Chocolate Cupcakes
- Preheat oven to 375°F
- Line cupcake pans with 24 liners.
- Cream together softened butter and sugar.
- Beat in 1 egg at a time.
- Add in vanilla.
- Add in salt, baking powder, and baking soda.
- Mix coffee granules into hot water, add to mix.
- Add in cocoa powder and milk.
- Beat until combined.
- Slowly add in flour and sour cream. Mix until combined, do not overbeat.
- Fill liners half way through and bake for about 15 minutes and check with a toothpick for doneness.
- Let cool completely before frosting.
Nutrition
Serving: 1cupcake | Calories: 265kcal | Carbohydrates: 36g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 118mg | Potassium: 65mg | Fiber: 1g | Sugar: 28g | Vitamin A: 412IU | Vitamin C: 0.04mg | Calcium: 40mg | Iron: 1mg
