Perfect Chocolate Espresso Cupcakes Recipe
[ recipe VIDEO below ] Over the top rich and easy to make, Perfect Chocolate Espresso Cupcakes (mocha cupcakes) are for any occasion. Tender chocolate cake is infused with espresso or strong coffee and topped with a rich and chocolatey easy buttercream. This recipe is vegetarian and easily dairy free.
Nutrition Facts
Ingredients
Instructions
📹 Video Tutorial Available! Catch the full video on the original creator's site.
Want to see how it turns out?
We've hidden the final 2 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Vanillaandbean →Chef's Notes
*Dairy Free: Use plant milk and butter. I use Homemade Cashew Milk and Earth Balance Buttery Sticks.
**Coffee Flavor: For a little less coffee flavor, you can use 1/2 cup strong coffee/espresso and 1/2 cup hot water.
***Cupcake Pans: If you only have one or two cupcake pans, you can allow the remaining batter to rest at room temperature while one pan is in the oven. Once the cupcakes are out of the pan, pop the warm/hot pan in the fridge until it cools down before adding another batch of batter to the pan.
I recommend an oven thermometer and weighing your ingredients using a digital kitchen scale for best outcome.
This recipe is adapted from Hershey’s Chocolate Cake.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
These cupcakes don’t taste like anything. Followed the recipe to the letter and I’m extremely disappointed. The frosting does a lot of the heavy lifting but the cake itself is almost tasteless.
The BEST chocolate cake/cupcake recipe ever! I did sub the regular white flour as well as the strong brewed coffee as it states you can do at the bottom. I also like to use Hershey’s special dark cocoa powder as I love a bold chocolate flavor. I have made these cupcakes 3 times with consistent results, lots of compliments, & requests for the recipe! Thank you for sharing!
These cupcakes are delicious! I love how easily they come together, and the cupcakes themselves are moist with great flavor. For the icing, I dissolved 2 teaspoons of instant coffee into the milk, which made the icing deliciously coffee-ish, and it tastes almost more like a ganache than a sweet icing.
Thanks for the recipe!
SERIOUSLY YUMMY! Made half recipe for my kiddos today just before my lunch break. I reduced the sugar to 3/4c for half recipe since I used regular cocoa powder (no one sell hershey here). The result is 14 delicious cupcakes . Had no chance to do the frosting since we only have 5 cupcakes left after the lunch break. Thanks Traci!
Made these this weekend and they were wonderful. I used vegetable oil instead of coconut and it was fine. I did find the batter to be a little runny, so I added a couple of tablespoons of flour to make it a bit thicker (in the future could add less water).
I made the icing into chocolate coffee buttercream by subbing the 2 tablespoons of milk for iced coffee.
These were absolutely divine. Thanks for sharing!
Did you make this recipe?
Leave a Comment