Chocolate Espresso Cupcake Recipe

Thank you  Becky Pendergraft for sharing this recipe with us many year's ago. I have always wanted to give them a go so I thought I would also share it with the rest of the Cakesdecor family and see if they too enjoyed these delicious creations as much as you do. Big hugs xx

Becky Pendergraft's ABSOLUTE favorite chocolate cupcake recipe – her super-moist chocolate espresso! She has paired this delectable cupcake with so many different flavors of frostings – peppermint white chocolate, caramel swiss meringue, mocha buttercream, vanilla bean latte swiss meringue, even the traditional vanilla american buttercream – no matter what she pairs it with, it’s simply amazing! Run, don’t walk to the kitchen to make these cupcakes – you will NOT be sorry! :) Hope you all enjoy these as much as Becky does!

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
  • ¼ Cups Buttermilk
  • 2/3 Cup Vegetable Oil
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Freshly Brewed Strong Coffee
  • 1 Tablespoon Instant Espresso Powder(heaping)


Preheat oven to 350 degrees. Line cupcake pan with paper cups.

In a large bowl, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Set aside. 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. Add the coffee/espresso liquid and beat for an additional minute. Scrape down the sides of the bowl. Slowly add in the dry ingredients. Mix until all items are incorporated.

Fill paper cups 2/3 full. Bake for about 18-20 minutes or until a toothpick inserted comes out clean. Remove from the oven and leave cupcakes in pan for 5 minutes before transferring them to a cooling rack.