Perfect Chocolate Espresso Cupcakes Recipe
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Vanilla and Bean · by Traci York★ 4.7 (13)

Perfect Chocolate Espresso Cupcakes Recipe

NUTRITION · PER SERVING70M COOK
CAL 13%·PRO 6%
CARBS 33G52% OF CAL
2G FIBER22G SUGAR9G OTHER
FAT 12G43% OF CAL
8G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Rich chocolate-espresso cupcakes topped with chocolate buttercream. Tender, moist, and deeply flavored with coffee.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 27
  • 2 cups (400 grams) Organic Cane Sugar
  • 1 3/4 cups + 1 tablespoon (250 grams) Unbleached All Purpose Flour (or White Whole Wheat Flour )
  • 3/4 cups (80 grams) Unsweetened Dutch Process Cocoa
  • 1 1/2 teaspoon Baking Soda
  • 1 1/2 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1/2 cup (105 grams) Coconut Oil (melted and warm to the touch, or canola oil)
  • 2 Large Eggs (at room temperature)
  • 1 cup (245 grams) Milk (at room temperature, whole or plant milk)
  • 3 teaspoons Vanilla Extract
  • 1 cup (226 grams) Espresso (or Strong Coffee, fresh brewed, HOT)
  • 2 sticks (226 grams) Unsalted Butter (at room temperature, dairy or plant*)
  • 2/3 cup (70 grams) Unsweetened Dutch Process Cocoa
  • 2 1/2 cups (285 grams) Powdered Sugar
  • 1 tablespoon Vanilla Extract
  • 1/4 cup + 2 tablespoons (75 grams) Milk (dairy or plant milk)
PREP
45M
SODIUM
169MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.