Chocolate Espresso Cupcakes. These mocha cupcakes are coffee and espresso-infused, with a subtle chocolate flavor, and topped with an espresso-spiked buttercream frosting. Top with a chocolate covered espresso. Over the top, Perfect Chocolate Espresso Cupcakes for any occasion.

Instant Espresso Powder: The espresso powder is optional, but recommended because it enhances the chocolate. Häromdagen insåg jag till min stora förfäran att min blogg saknar något grundläggande för en bakblogg. The cupcakes start out with a chocolate-espresso cake base — heavy on the good-quality cocoa and espresso to really bring out the flavors — and then a super-intense whipped chocolate. You can have Chocolate Espresso Cupcakes using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chocolate Espresso Cupcakes

You need 2 large of Eggs.
You need 3 tbsp of Vegetable oil.
It's 2 tsp of instant espresso powder dissolved in 1 cup hot water.
Prepare 1 tsp of Pure vanilla extract.
Prepare 1 1/2 cup of Sugar.
It's 1 1/2 cup of All purpose flour.
It's 3/4 cup of unsweetened natural cocoa powder plus more for dusting.
Prepare 1 1/2 tsp of Baking soda.
You need 3/4 tsp of Baking powder.
Prepare 1/2 tsp of salt.
It's 1/2 cup of 2 % plain Greek yogurt.
Prepare 3/4 cup of heavy cream.

With Easter coming up, I Obviously, the espresso was courtesy of my new espresso machine. How could I resist using the. Espresso Chocolate Banana Cupcakes are fluffy cupcakes with chunks of banana, topped with rich chocolate espresso frosting that tastes like a mini banana split. A lot of chocolate and a lot of espresso - a good combination I think.

Chocolate Espresso Cupcakes instructions

Preheat oven to 350°. Line two muffin pans with 18 cupcake liners (fill any empty cups in pan halfway with water to help distribute heat evenly). Set aside..
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Gradually stir dry ingredients into the wet mixture. Stir in Greek yogurt until just combined..
Divide batter evenly among the liners. Bake until tops spring back when touched and a toothpick inserted in the middle comes out clean, about 18 minutes. Remove from oven. Leave cupcakes in pan 10 to 20 minutes, then remove them and set on wire racks to cool completely..
Just before serving, whip cream in a large bowl until stiff peaks form. Pipe or spoon a small dollop of whipped cream onto each cupcake and dust with cocoa powder..

Normally I would recommend drinking a coffee with a cake or cupcake - but in this case it might be a bit too much. Chocolate Crazed Espresso Cupcakes with Whipped Bittersweet Chocolate Ganache Frosting! I don't need to tell you how much I love chocolate - I've mentioned it several times. This is one of the best chocolate cake recipes I have ever tasted. I also show how to turn this cake into espresso cupcakes with a.