Chocolate Espresso Cupcakes

Here is the latest in Sweet Bean’s kitchen! Try our classic chocolate cupcakes topped with espresso infused American buttercream and sprinkled with toffee bits. As always, we would love to see and hear from you about how your own cookie creation.

Chocolate Espresso Cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients

Chocolate Cupcakes

• 1 3/4 cup All Purpose Flour

• 2 cup Granulated Sugar

• 3/4 cup Dark Cocoa Powder

• 2 tsp Baking Soda

• 3/4 tsp Baking Powder

• 1 tsp Salt

• 1 cup Buttermilk, at room temperature

• 1/2 cup Vegetable Oil

• 3 Lg Eggs, at room temperature

• 1 tsp Pure Vanilla Extract

• 1 cup hot Coffee

Espresso Buttercream

• 1 1/2 cup (3 Sticks) Unsalted Butter, at room temperature

• 1 tsp Pure Vanilla Extract

• 1/2 tsp Salt

• 6 cup Powdered Sugar

• 2 tbsp Instant Espresso Powder

• 1/2 cup Heavy Cream, at room temperature

• 1/2 cup Toffee Bits, for sprinkling (optional)

Instructions

Chocolate Cupcakes

1. Preheat oven to 350 and line two cupcake pans.

2. In bowl of stand mixer with paddle attachment, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix.

3. In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla.

4. With mixer on low, slowly pour in the buttermilk mixture. Mix to combine, scraping down bowl as needed.

5. With mixer on low, slowly stream in the hot coffee.

6. Once everything is combined, use a rubber spatula to scrape the bowl and make sure everything is evenly combined.

7. Scoop into cupcake pan using 4 oz ice cream scoop or 1/2 cup measuring cup.

8. Bake at 350 degrees Fahrenheit for 18-20 min. Let cool completely.

Espresso Buttercream

1. Stir together the heavy cream and espresso powder. Set aside.

2. In the bowl of a stand mixer with paddle attachment, beat the butter for 10 minutes. Scrape the bowl down half way through.

3. Add vanilla and salt. Mix to combine.

4. Add powdered sugar in 2 additions (3 cup at a time) and mix on medium for 3 minutes after each addition.

5. Add espresso infused cream 2 tbsp at a time until you reach your desired consistency. For a fluffy, but pipe-able buttercream, I added 6 tbsp of espresso cream total.

6. Fit a piping bag with your favorite tip and fill with buttercream.

7. Swirl buttercream onto each cupcake. Top with toffee bits.

Serving: 24 cupcakes