{"id":174195,"date":"2025-04-06T19:36:55","date_gmt":"2025-04-06T19:36:55","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/pastry-affair-chocolate-espresso-cupcakes\/"},"modified":"2025-04-06T19:36:55","modified_gmt":"2025-04-06T19:36:55","slug":"pastry-affair-chocolate-espresso-cupcakes","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=174195","title":{"rendered":"Pastry Affair | Chocolate Espresso Cupcakes"},"content":{"rendered":"


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The cupcakes are infused with chocolate by adding espresso powder and strong coffee to the batter. The frosting is made by mixing strong coffee into semisweet chocolate. The cupcakes are not overly sweet, instead focusing on the deep chocolate and coffee flavors. I topped the finished cupcakes with toffee pieces, but any type of sprinkles will work here (or feel free to keep them plain). Enjoy alongside a cup of coffee or tall glass of milk!<\/p>\n

One Year Ago:\u00a0<\/strong>Grandma’s Chocolate Cupcakes<\/a>
Two Years Ago: <\/strong>Blueberry Crumble Bread<\/a> & Chocolate Chunk Coconut Oil Cookies<\/a> (my favorite!)
Three Years Ago:<\/strong>\u00a0S’mores Tarts<\/a>, Raspberry Rhubarb Sorbet<\/a>,\u00a0& Banana Peanut Butter Green Smoothie<\/a>
Four Years Ago:<\/strong>\u00a0Mixed Berry Quinoa Crumble<\/a>, Cookies & Cream Ice Cream<\/a>, & Lavender Vanilla Bean Cake<\/a>
Five Years Ago: <\/strong>Rhubarb Ginger Bars<\/a>, Berry Cheesecake Tarts<\/a>, Frozen Strawberry Bars<\/a>,\u00a0& Coconut Sorbet<\/a>
Six Years Ago:<\/strong>\u00a0Cherry Almond Granola<\/a>, Vegan Chocolate Chunk Cookies<\/a>, Cherry Cream Cheese Muffins<\/a>,\u00a0Blueberry Breakfast Quinoa<\/a>, & Vegan Brownies<\/a>
Seven Years Ago: <\/strong>Bizcochitos<\/a>, Blueberry Hand Pies<\/a>, Harry Potter Treats<\/a>, Cauldron Cakes<\/a>, Butterbeer<\/a>, & Butterbeer Cupcakes<\/a>
Eight Years Ago:<\/strong>\u00a0Chocolate Chip Oatmeal Raisin Cookies<\/a>, Mocha Frappuccino<\/a>, & Roasted Cherry Coconut Ice Cream<\/a><\/p>\n

Chocolate Espresso Cupcakes<\/strong><\/p>\n

Yield 1 dozen<\/p>\n

1 1\/2 cups (190 grams) all-purpose flour
3\/4 cup (150 grams) granulated sugar
1\/3 cup (60 grams) cocoa powder
2 teaspoons espresso powder
1 teaspoon baking soda
1\/2 teaspoon salt
1 teaspoon vanilla extract
1\/3 cup (78 mL) vegetable oil
1 cup (240 mL) strong coffee, divided
1\/2 cup (120 mL) milk of choice
6 ounces (170 grams) semi-sweet chocolate, chopped finely<\/p>\n

Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with baking cups.<\/p>\n

In a mixing bowl, whisk together the flour, sugar, cocoa, espresso powder, baking soda, and salt. Add the vanilla extract, oil, 1\/2 cup strong coffee, and milk. Using a spatula, mix the batter until smooth.\u00a0<\/p>\n

Divide batter evenly between 12 baking cups (about 3\/4 full). Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from baking pan and allow to cool to room temperature.<\/p>\n

To make the chocolate espresso frosting, place chopped chocolate into a mixing bowl. Warm the remaining 1\/2 cup strong coffee to boiling and pour over the chocolate. Allow it to set for 5 minutes then stir until smooth. Allow frosting to rest in the refrigerator, stirring occasionally, until it cools and thickens into a spreadable consistency (anywhere from 30 to 60 minutes).<\/p>\n

Place frosting in a pastry bag (or plastic bag with the corner cut out) and pipe frosting onto the cooled cupcakes or spread frosting with an offset spatula.\u00a0<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

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