The Ultimate Cupcake for Chocolate and Espresso Lovers
– Last weekend my husband and I were both going out to dinner with some colleagues, which was really nice. Except something had gone wrong with the synchronization of our calendars, and suddenly we realized that we were going out on the same night, and no one could babysit. Excellent planning.
In the end my dear husband sacrificed his appointment to stay home with our daughter. He bought some nice steaks and invited a friend over instead, made his wonderful béarnaise sauce and enjoyed a couple of beers, so the deal wasn’t too bad. But I still felt like I owed a little something, so on Friday afternoon before going out I whipped up a batch of chocolate espresso cupcakes. Both guys love coffee and chocolate cake, so this seemed like the obvious choice.
The cupcake is inspired by a recipe by the Swedish blogger Call Me Cupcake, but I’ve made some adjustments – like adding a little dark chocolate and some extra butter to the batter and given the egg and the sugar a good beating to make it more airy. The result is a lovely light and moist chocolate espresso cupcake with a dreamy creamy chocolate espresso frosting and an absolutely irresistible combination of sweet and bitter flavours – yum!
Meanwile, the best part is the frosting, which is really intense with coffee and chocolate flavours. I’ve given the original recipe a little more espresso and added some cream to make it extra creamy – Enjoy!
Note: In case you have some nougat lying around, you can replace half the semi-sweet chocolate with dark chocolate (70 % cocoa) and half with nougat for an extra light and creamy frosting with just a slight hint of hazelnuts.
Recipe (ab. 8 pc.)
Chocolate espresso cupcakes
- 25 g dark chocolate (70 % cocoa)
- 50 g butter
- 90 g plain / all-purpose flour
- ¾ tsp baking powder
- ¾ tsp baking soda
- 25 g cocoa
- 100 g sugar
- 1 egg
- ½ dl warm espresso (made from 1 g instant espresso)
- ½ tsp vanilla extract
- ¾ dl buttermilk (you can make your own buttermilk by squeezing 1½ tsp lemon juice into a measuring cup and adding milk until you reach ¾ dl – stir and leave to sit for 5 minutes)
- Preheat the oven to 175 degrees C (350 degrees F) and prepare a standard-size muffin pan with 8 paper liners.
- Melt the butter and chocolate in a saucepan set over low heat. Set the mixture aside and leave to cool while preparing the rest of the batter.
- Sift flour, baking powder, baking soda and cocoa in a separate bowl. Gently mix and set aside.
- Prepare the espresso.
- Using a hand or a stand mixer beat egg and sugar until you have a thick and airy mixture. Add buttermilk and beat just a little to mix.
- Using a (preferably wooden) spoon, gently fold the flour mixture into the egg mixture in 3 additions, adding the butter and chocolate mixture in 2 additions in between. Finally add the espresso and vanilla extract and stir until just incorporated.
- Divide the batter between 8 paperliners, filling them about ½ as they will rise a lot. Bake for about 18 minutes until a toothpick comes out clean. Allow your cupcakes to set in the muffin form for a few minutes before transferring to a cooling rack to cool off completely.
Chocolate espresso frosting
- 75 g dark chocolate (45-55 % cocoa)
- 110 g butter, room temperature
- 225 g powdered sugar, sifted
- 40 g cocoa, sifted
- 2,5 tbsp espresso, cool
- ¾ tsp vanilla extract
- 2 tbsp + 1 tsp cream
- Melt the dark chocolate in a double boiler and set aside to cool.
- Using a stand or hand mixer beat the butter on medium-high speed until white and creamy – about 2 minutes. Reduce the speed to low and gradually add sifted cocoa and powdered sugar. Increase the speed and beat until the mixture is light and creamy – about 1-2 minutes.
- Add the cooled chocolate and beat until it is incorporated. Add espresso and vanilla extract while beating on low speed – increase to medium-high speed and beat until you have a smooth frosting.
- Reduce the speed to low while adding the cream. Beat in high speed until you have a light, fluffy and creamy frosting.