Espresso Chocolate Cupcakes Recipes

Steps:

• 1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
• 2. Preheat oven to 350. Line two standard-size muffin tins with paper liners (you'll get 16-17 cupcakes).
• 3. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• 4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined.
• 5. In a measuring cup combine the milk, brewed coffee mixture, and vanilla.
• 6. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
• 7. Divide the batter evenly between the liners.
• 8. Bake for 17-20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Allow to cool completely before frosting.
• 9. FROSTING: Mix the espresso powder into the vanilla until dissolved; set aside.
• 10. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all the powdered sugar has been added scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two.
• 11. Add the espresso and vanilla mixture.
• 12. Continue to mix at medium-high until it's completely incorporated, scraping the sides as necessary.
• 13. Frost the completely cooled cupcakes, decorate as desired, and be prepared to have your tastebuds wowed!

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Lightly butter 18 oven-safe espresso cups and put them on a baking sheet.
• Put 2 tablespoons of the instant espresso powder in a large mixing bowl and stir in 1/4 cup hot water. Stir until the espresso powder is dissolved. Reserve.
• In a large mixing bowl, use a hand mixer to beat together the butter and sugar at medium-high speed until pale and fluffy, 2 to 3 minutes. Add the vanilla extract and egg and beat until well combined.
• Sift together the flour, cocoa powder, baking soda, baking powder and salt in a large mixing bowl.
• In the bowl that has the dissolved espresso, whisk in the buttermilk and 1/4 cup of the prepared hot fudge sauce. At low speed, add the flour mixture to the creamed butter mixture in three additions, alternating with the espresso mixture. Begin and end with the flour mixture and mix until just combined.
• Spoon the batter into the prepared espresso cups, filling each about halfway full (about 2 tablespoons per espresso cup). Bake until a cake tester inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Set the baking sheet onto a cooling rack and cool completely.
• Meanwhile, place the heavy cream in a large mixing bowl and use a hand mixer to whip until it holds soft peaks. Refrigerate until ready to use.
• Dissolve the remaining 1 tablespoon instant espresso in a small mixing bowl with 2 tablespoons hot water. Whisk in the remaining 1/4 cup hot fudge sauce. Spread evenly onto the cooled cupcakes, about 1 teaspoon per cupcake. Cover the top of each cupcake with whipped cream and a light dusting of cocoa powder, and garnish with a whole chocolate-covered espresso bean.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make batter as directed on box; gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
• In medium bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar with electric mixer on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip.
• To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).
• Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch (#824) star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator.

Steps:

• Heat oven to 375 degrees F. Coat 2 (12 cup mini muffin tins) with cooking spray.
• Combine chocolate and butter in a microwave safe glass bowl and microwave for 1 minute on high. Stir until melted.
• Whisk in sugar, vanilla extract, espresso powder, and eggs until well combined.
• Sift cocoa over top and whisk until smooth.
• Divide batter among prepared pans and bake until cakes have risen. Bake 10 minutes.
• Cool in pans on rack 10 minutes.
• Carefully remove cakes and cool on rack.
• Dust with confectioners' sugar. Enjoy!