Why You’ll Love This Recipe
These cupcakes are rich, fluffy, and bursting with deep chocolate and espresso flavors. They come together quickly, with only about 30 minutes of active time, and the three-ingredient ganache frosting is incredibly simple yet luxurious. Plus, they can be made gluten-free and dairy-free to suit different diets.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chocolate chips (bittersweet or semisweet)
- Heavy cream
- Strongly brewed coffee or espresso
- All-purpose flour (or gluten-free blend)
- Natural cocoa powder
- Espresso powder
- Baking soda
- Salt
- Sugar
- Neutral oil (like canola or avocado)
- Eggs
- Vanilla extract
- Optional toppings: chocolate jimmies, dark chocolate espresso beans
directions
- Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
- Prepare the ganache: Place chocolate chips in a bowl. Pour hot heavy cream and coffee over them, let sit, then stir until smooth. Set aside to cool.
- In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt.
- In a large bowl, whisk sugar, oil, eggs, room-temperature coffee, and vanilla extract until smooth.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Distribute the batter evenly among cupcake liners and bake for about 16–20 minutes until a toothpick comes out clean.
- Allow cupcakes to cool completely.
- Whip the cooled ganache until light and fluffy.
- Frost the cupcakes with the whipped ganache and decorate as desired.
Servings and timing
This recipe makes 12 cupcakes. Preparation time is about 30 minutes, baking time is 16–20 minutes, and cooling plus frosting time adds approximately another 30–40 minutes.
Variations
- Make gluten-free by using a gluten-free all-purpose flour blend with xanthan gum.
- Use coconut milk instead of heavy cream for a dairy-free version.
- Add chocolate chips to the batter for even more chocolate flavor.
- Decorate with chocolate curls, mini chocolate chips, or sparkling sugar for special occasions.
- Add a teaspoon of cinnamon to the batter for a spicy twist.
storage/reheating
Store the cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Bring to room temperature before serving for the best flavor. Freeze unfrosted cupcakes for up to 2 months; thaw overnight in the fridge and frost before serving.
FAQs
Can I use instant coffee instead of brewed coffee?
Yes, just make it strong to match the espresso flavor.
How can I tell when the cupcakes are done?
A toothpick inserted in the center should come out with a few moist crumbs but no wet batter.
Can I make the ganache ahead of time?
Yes, you can make the ganache a day ahead; store it covered at room temperature and whip it just before frosting.
What kind of chocolate chips are best?
Bittersweet or semisweet chocolate chips with no more than 60% cacao are recommended.
Can I skip the espresso powder?
You can, but it enhances the chocolate flavor beautifully.
How do I make the cupcakes dairy-free?
Use coconut milk instead of heavy cream and ensure your chocolate chips are dairy-free.
Why do I need room temperature eggs?
They mix more evenly into the batter, giving a smoother, fluffier cupcake.
What’s the best oil to use?
Use a neutral oil like canola, avocado, or vegetable oil.
How long should I whip the ganache?
Whip it just until it becomes light and fluffy, being careful not to overwhip.
Can I double the recipe?
Yes, double all ingredients and bake in batches or use two muffin pans.
Conclusion
These Dark Chocolate Espresso Cupcakes are a dream come true for mocha lovers, offering a deep, rich chocolate taste with a bold espresso twist. Quick to make, customizable, and incredibly indulgent, they’re the perfect dessert for any coffee-chocolate craving. Whip up a batch and enjoy the delicious buzz!
Print
Chocolate Espresso Cupcakes
- Total Time: 1 hour 10 minutes (including cooling and frosting)
- Yield: 12 servings
- Diet: Vegetarian
Description
Rich, fluffy, and packed with bold flavors, these Dark Chocolate Espresso Cupcakes pair deep cocoa intensity with a robust espresso kick, all crowned with a luscious whipped chocolate ganache frosting. Perfect for any coffee and chocolate lover’s dream dessert.
Ingredients
Chocolate chips (bittersweet or semisweet)
Heavy cream
Strongly brewed coffee or espresso
All-purpose flour (or gluten-free blend)
Natural cocoa powder
Espresso powder
Baking soda
Salt
Sugar
Neutral oil (like canola or avocado)
Eggs
Vanilla extract
Optional toppings: chocolate jimmies, dark chocolate espresso beans
Instructions
-
Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.
-
Prepare ganache: Place chocolate chips in a bowl. Pour hot heavy cream and coffee over them, let sit, and stir until smooth. Cool completely.
-
In a medium bowl, whisk flour, cocoa powder, espresso powder, baking soda, and salt.
-
In a large bowl, whisk sugar, oil, eggs, room-temperature coffee, and vanilla until smooth.
-
Add dry ingredients to wet and stir until just combined.
-
Distribute batter evenly into cupcake liners.
-
Bake for 16–20 minutes, until a toothpick inserted comes out with moist crumbs.
-
Let cupcakes cool completely.
-
Whip the cooled ganache until light and fluffy.
-
Frost cupcakes and decorate as desired.
Notes
For a gluten-free version, use a GF all-purpose blend with xanthan gum.
Coconut milk can replace heavy cream for a dairy-free option.
Espresso powder enhances the chocolate flavor but can be omitted if needed.
Unfrosted cupcakes freeze well for up to 2 months.
Ensure ganache is fully cooled before whipping for best texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
