Chocolate Espresso Cupcake Recipe

Thank you to Becky Pendergraft who shared this fabulous Chocolate Espresso Cupcake Recipe with us quite a few years back. It sounds like a true winner for the perfect chocolate cupcake so I thought I would share it with you here in the gazette as well.


Chocolate Espresso Cupcakes

Makes approximately 24-26 Cupcakes


  • 2¼ Cups All Purpose Flour
  • 1½ Cups Unsweetened Cocoa Powder
  • 2½ Cups Granulated Sugar
  • 1¼ Teaspoon Baking Powder
  • 2½ Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 2 Whole Eggs
  • 1¼ Cups Buttermilk
  • 2/3 Cup Vegetable Oil
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Freshly Brewed Strong Coffee
  • 1 Tablespoon Instant Espresso Powder(heaping)


  1. Preheat oven to 350 degrees. Line cupcake pan with paper cups.
  2. In a large bowl, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Set aside. 
  3. Dissolve the espresso powder in the coffee. In a mixing stand, add the eggs, buttermilk, oil, and vanilla. Beat on low speed until well combined. 
  4. Add the coffee/espresso liquid and beat for an additional minute. Scrape down the sides of the bowl. 
  5. Slowly add in the dry ingredients. Mix until all items are incorporated.
  6. Fill paper cups 2/3 full. Bake for about 18-20 minutes or until a toothpick inserted comes out clean.
  7. Remove from the oven and leave cupcakes in pan for 5 minutes before transferring them to a cooling rack.

If you have a recipe you think is amazing and want to share it with us we would really enjoy that. Just post in the forums section on Cakesdecor. There is a little forum button on the right hand side, you can put it under "cakes and cake decorating" and please put recipe in the title. I would love to feature your recipe here in the gazette.