Dark Chocolate Espresso Cupcakes with Mocha Frosting
Dark Chocolate Espresso Cupcakes with Mocha Frosting are rich, bold, and sophisticated, offering an irresistible fusion of deep chocolate flavor and aromatic coffee in every bite. With moist texture, whipped mocha topping, and endless customizations, they’re the perfect treat for coffee lovers and chocolate enthusiasts alike.
Ingredients
Whipped Chocolate Ganache Frosting
- ▢ 1¾ cups plus 2 teaspoons 10 ¾ ounces high-quality bittersweet or semisweet chocolate chips
- ▢ ⅞ cup plus 1 teaspoon 7 ⅜ ounces heavy cream, heated until just simmering
- ▢ ½ cup 4 ounces hot espresso or strongly brewed coffee
Chocolate Espresso Cupcakes
- ▢ ⅔ cup 2 ⅞ ounces, spooned and leveled, all-purpose flour
- ▢ ⅔ cup 2 ⅜ ounces high-quality natural cocoa powder (avoid Dutch-processed)
- ▢ 1½ teaspoons espresso powder
- ▢ ½ teaspoon baking soda
- ▢ ⅜ teaspoon salt
- ▢ ⅞ cup plus 1 tablespoon 6 ½ ounces granulated sugar
- ▢ 6 tablespoons 3 ounces neutral-flavored oil (such as vegetable or canola)
- ▢ 2 large eggs at room temperature*
- ▢ ½ cup 4 ounces espresso or strong coffee, cooled to room temperature
- ▢ 1½ teaspoons vanilla extract
Garnish (Optional)
- ▢ Chocolate espresso beans
- ▢ Chocolate jimmies sprinkles
Instructions
Whipped Chocolate Ganache Frosting
- Prepare the ganache: Place the chocolate chips in a medium to large microwave-safe bowl. Pour the hot heavy cream and freshly brewed espresso or coffee over the chocolate. Let the mixture sit undisturbed for about 5 minutes to allow the chocolate to melt, then stir gently until completely smooth. Set the ganache aside to cool to room temperature, stirring every 15 minutes or so to maintain an even texture.
Chocolate Espresso Cupcakes
- Preheat and prep: Set your oven to 350ºF. Line a standard 12-cup muffin tin with paper cupcake liners and set aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, espresso powder, baking soda, and salt until well blended.
- Mix wet ingredients: In a separate large bowl, whisk together the granulated sugar, neutral oil, eggs, cooled espresso or coffee, and vanilla extract until the mixture is smooth and cohesive.
- Combine wet and dry: Add the dry mixture to the wet ingredients and stir with a spatula until just combined. The batter should be well mixed but does not need to be perfectly smooth.
- Fill the pan: Divide the batter evenly among the cupcake liners, filling each about two-thirds to three-quarters full.
- Bake: Bake in the preheated oven for 15 to 17 minutes, or until the tops of the cupcakes spring back when lightly pressed, or a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Finish the Ganache Frosting
- Whip the ganache: Once the ganache has cooled to room temperature, transfer it to the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer and mixing bowl. Beat the ganache on medium-high speed just until it becomes thick, fluffy, and slightly lighter in color. Be cautious not to overwhip—this process happens quickly.
- Frost and garnish: Pipe the whipped ganache onto fully cooled cupcakes using your favorite piping tip, or spread it with an offset spatula for a rustic look. For the finishing touch, top each cupcake with a chocolate-covered espresso bean and a pinch of chocolate jimmies. Serve and enjoy!