Chocolate Cupcakes with Espresso Cream Cheese Frosting
These rich and moist chocolate cupcakes are taken to the next level with a smooth and velvety espresso-infused cream cheese frosting. The deep chocolate flavor pairs perfectly with the bold espresso, creating a decadent treat that’s both indulgent and perfectly balanced.
Servings: 12
Ingredients
Cupcake Ingredients:
- 1 cup all-purpose flour
- 1 cup sugar
- ⅓ cup unsweetened cocoa powder
- 1 Tbsp espresso powder
- ¾ tsp baking soda
- ¼ tsp salt
- 4 Tbsp unsalted butter
- ¼ cup vegetable oil
- ½ cup cold brew coffee
- 1 egg
- ¼ cup buttermilk or ¼ cup 2% milk + 1 tsp lemon juice – let sit for 10 min
Frosting Ingredients:
- 1 8 oz block cream cheese, room temp
- ½ cup unsalted butter room temp
- 2 cups powdered sugar
- 1.5 tsp espresso powder or more for a stronger flavor
- 1 Tbsp cold brew coffee
Instructions
Cupcake Directions:
- Preheat oven to 350°F. Line a cupcake pan with cupcake liners and set aside.
- In a small bowl, whisk together the flour, sugar, cocoa, baking soda, salt, and espresso powder.
- Melt the butter in the microwave.
- In a large mixing bowl, add melted butter, vegetable oil, cold brew coffee, buttermilk, and egg. Whisk to combine.
- Gradually add half of the dry ingredients to the wet ingredients and whisk. Then add the remaining dry ingredients and fully combine until smooth and glossy.
- Scoop 3 Tbsp of batter into each cupcake liner. Bake for 22 minutes or until a toothpick inserted in the center comes out clean.
- Transfer to a cooling rack and allow to cool completely.
Frosting Directions:
- While cupcakes are cooling, make the frosting by adding cream cheese and butter to a large mixing bowl. Using an electric mixer, cream together on medium speed.
- On low speed, gradually add the powdered sugar until fully combined.
- Pause to scrape the sides of the bowl, then add the cold brew coffee and espresso powder. Mix again just to combine.
- Taste the frosting and, if desired, add more espresso powder for a stronger coffee flavor.
- Transfer frosting to a piping bag and pipe onto cooled cupcakes. Optionally, dust with extra espresso powder for decoration.