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.