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
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Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.
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Prepare ganache: Place chocolate chips in a bowl. Pour hot heavy cream and coffee over them, let sit, and stir until smooth. Cool completely.
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In a medium bowl, whisk flour, cocoa powder, espresso powder, baking soda, and salt.
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In a large bowl, whisk sugar, oil, eggs, room-temperature coffee, and vanilla until smooth.
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Add dry ingredients to wet and stir until just combined.
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Distribute batter evenly into cupcake liners.
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Bake for 16–20 minutes, until a toothpick inserted comes out with moist crumbs.
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Let cupcakes cool completely.
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Whip the cooled ganache until light and fluffy.
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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
