Description
Moist homemade chocolate cupcakes with espresso-infused batter and tender crumb. Balanced chocolate intensity from cocoa and espresso, paired with buttermilk and oil for richness without dryness.
Ingredients
All-purpose flour 3/4 cup (94g)
Unsweetened cocoa powder 1/2 cup (41g)
Espresso powder 1 tsp
Baking powder 3/4 tsp
Baking soda 1/2 tsp
Salt 1/4 tsp
Large eggs 2 (room temp)
Granulated sugar 1/2 cup (100g)
Light brown sugar 1/2 cup (100g)
Vegetable oil 1/3 cup (80ml)
Vanilla extract 2 tsp
Buttermilk 1/2 cup (120ml)
Instructions
Preheat oven to 350°F (177°C)
Line 2 muffin pans with 14 cupcake liners
Whisk dry ingredients in large bowl: flour, cocoa, espresso, baking powder, soda, salt
Combine wet ingredients: eggs, granulated sugar, brown sugar, oil, vanilla
Alternate adding wet ingredients and buttermilk to dry (3 additions total), mixing just until combined
Spoon batter into liners – fill only halfway
Bake 18-21 minutes until toothpick comes out clean
Cool 10 minutes before removing from pan
Allow complete cooling before frosting
Notes
Undermix batter: Stop mixing immediately after dry ingredients are incorporated to avoid tough cupcakes
Use room temperature buttermilk for smooth batter
Adjust espresso powder to taste
- Prep Time: 15
- Cook Time: 21
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 160
- Sugar: 15g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg