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    Home » Dessert Recipes

    Chocolate Espresso Cupcakes

    Published: Jan 31, 2022 Last updated: Jan 31, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Deep dark chocolate espresso cupcakes with a dark chocolate glaze are a coffee and chocolate lover's dessert! These dense fudgy cupcakes are easy to make and are perfect for sharing. Get this cupcake recipe and more at Grumpy's Honeybunch website.

    Chocolate Espresso Cupcakes combine the luscious, aromatic flavors of espresso powder and chocolate to make a beautifully scrumptious dessert. These dense, fudgy cupcakes are topped with a luscious semi-sweet chocolate frosting making them the perfect treat for the chocolate lover in your life!

    If you're looking for a delectable dessert then these chocolate mocha cupcakes are sure to satisfy. They are quick and easy to make and perfect for every celebration from holidays to birthdays.

    Chocolate espresso cupcakes decorated with pink and brown sprinkles on a plate.
    Jump to:
    • ❤️ Why I Love This Recipe
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🙋 Recipe FAQ's
    • 💭 Tips
    • 📖 Variations
    • 🍽 Equipment
    • Serving Suggestions
    • Storage
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why I Love This Recipe

    ✔️ Chocolate espresso cupcakes are a chocolate lovers treat with a dense fudgy cake and dark chocolate icing!

    ✔️ This cupcake recipe is the perfect dessert for the coffee lover and is great for sharing!

    ✔️ I love to make these chocolate frosted cupcakes for celebrating special occasions, and the espresso flavor goes great with a cup of coffee!

    🥘 Ingredients

    All-purpose flour

    Unsweetened cocoa powder

    Baking soda

    Baking powder

    Unsalted butter 

    Granulated sugar

    Pure vanilla extract

    Sour cream

    Instant Espresso powder

    Semi-sweet chocolate chips 

    Confectioners' sugar

    Chocolate Espresso Cupcakes

    🔪 Instructions

    1. Preheat the oven to 350 degrees. Line cupcake pans with paper liners.
    2. In a large bowl, sift together the flour, cocoa, baking powder, baking soda, and salt. Set aside.
    3. In another large bowl, using a hand mixer, mix together the butter and sugar until creamy. Blend in vanilla extract and ½ of the flour mixture with batter until just blended.
    4. Mix in the sour cream and the remaining flour mixture at medium-high speed until just blended. Fold in the melted chocolate.
    5. Scoop batter into cupcake liners and bake for about 20 minutes, or until a toothpick comes out clean when inserted into center of cake.
    6. To make the frosting, melt chocolate chips and butter in microwave. Stir in confectioners' sugar. Spread over cupcakes and decorate as desired.

    🙋 Recipe FAQ's

    Why are my cupcakes dry?

    It is likely there were one of two things happen. Either there were too many dry ingredients in the cupcake or they were overbaked. This can happen when packing flour into a measuring cup. Be sure to lightly spoon flour in the measuring cup, leveling it off with a knife, and do not tap.

    Do I have to use liners for these cupcakes?

    I highly recommend using good quality parchment paper liners, but you can skip the liners and either coat the pan really well with cooking spray or shortening.

    What causes cupcakes to deflate?

    There are a few reasons cupcakes can sink. Either they were over mixed, the leavening agents were expired or you used too much or too little. Or, the cupcakes could have been overmixed, causing a texture change with the development of gluten from the flour.

    💭 Tips

    • Use a small spreader (like this one) to evenly and smoothly spread the top of the cupcakes with the chocolate glaze.
    • Be sure to not overfill the cupcake liner. Overfilling will cause a rim over the cupcake.
    • A good way to tell if the cupcake is baked through is the "bounce back" which is when you touch the top of the cupcake and it doesn't leave a dent, rather, it bounces back and keeps its shape.
    • Melt the chocolate in the microwave for 30 seconds, stir, then microwave in 5 second intervals until smooth.

    📖 Variations

    • Garnish the top of the cupcakes with chocolate covered espresso beans.
    • Skip the chocolate glaze and frost the cupcakes with Chocolate Buttercream Frosting or Cream Cheese Frosting.
    • Use a mini muffin pan to make mini cupcakes (be sure to reduce the baking time so they don't overbake).
    • Add 2 teaspoons espresso powder instead of 1 for a stronger coffee flavor to the cupcake.

    🍽 Equipment

    Muffin tins

    Mixing bowls

    Electric hand mixer

    Rubber spatula

    Parchment cupcake liners, I highly recommend these as the cupcake will not stick to the parchment.

    Serving Suggestions

    These Chocolate Espresso Cupcakes pair perfectly with Homemade Vanilla Bean Ice Cream!

    Storage

    Store these cupcakes on the counter top in an airtight container for up to 4 days, in the refrigerator up to 1 week, and in the freezer for up to 3 months.

    Related Recipes

    Chocolate Irish Cream Coffee Biscotti

    Texas Sheet Cake Cupcakes

    Irish Coffee

    Brown Butter Cookies with Espresso Chips

    Baked Chocolate Mocha Doughnuts

    Do you have a coffee lover in your life? Check out my top 10 picks of Gifts for Coffee Lovers!

    Three Chocolate Espresso Cupcakes on a white plate with silver trim.

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Chocolate Espresso Cupcakes

    Shelby Law Ruttan
    Deep dark chocolate espresso cupcakes with a dark chocolate glaze are a coffee and chocolate lover's dessert! These dense fudgy cupcakes are easy to make and are perfect for sharing. Get this cupcake recipe and more at Grumpy's Honeybunch website.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Desserts
    Cuisine American
    Servings 12
    Calories 278 kcal

    Equipment

    • muffin tins
    • mixing bowls
    • Electric hand mixer
    • rubber spatula
    • parchment cupcake liners

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    For the cupcakes

    • 1 cup flour
    • ¼ cup unsweetened cocoa powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup unsalted butter , room temperature
    • ¾ cup granulated sugar
    • 1 teaspoon pure vanilla extract
    • ½ cup sour cream
    • 1 teaspoon espresso powder
    • ⅓ cup semi-sweet chocolate chips , melted

    For the icing

    • ½ cup semi-sweet chocolate chips
    • 2 tablespoons butter
    • 1 tablespoon confectioners' sugar

    Instructions
     

    • Preheat oven to 350 degrees. Line cupcake pans with paper liners.
    • Line cupcake pans with paper liners.In a large bowl, sift together the flour, cocoa, baking powder, baking soda, and salt. Set aside.
    • In another large bowl, using a hand mixer, mix together the butter and sugar until creamy. Blend in vanilla extract and ½ of the flour mixture with batter until just blended.
    • Mix in the sour cream and the remaining flour mixture until just blended. Fold in melted dark chocolate.Scoop batter into cupcake liners and bake for about 20 minutes, or until a toothpick comes out clean when inserted into center of cake.
    • To make the frosting, melt chocolate chips and butter in microwave. Stir in confectioner's sugar. Spread over cupcakes and decorate as desired.

    Nutrition

    Calories: 278kcalCarbohydrates: 30gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 29mgSodium: 108mgPotassium: 159mgFiber: 2gSugar: 18gVitamin A: 333IUVitamin C: 1mgCalcium: 35mgIron: 2mg
    Keyword Chocolate Espresso Cupcakes, Chocolate Frosted Cupcakes, Espresso Cupcakes
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Sarah @ The Chef Next Door

      February 07, 2017 at 8:36 pm

      Chocolate and espresso is one of my favorite combinations! These cupcakes look amazing, Shelby. I can't wait to make a batch for my family!

      Reply
    2. Cristina @ I Say Nomato

      February 07, 2017 at 8:41 am

      Chocolate is absolutely the best Valentine's food 🙂 I love your new kitchen present... maybe I should suggest that to Mr Nomato for our 17th anniversary... haha. These look so cute!

      Reply
      • Shelby

        February 07, 2017 at 4:14 pm

        So fun 🙂 Grumpy and I have been together 17 years too!

        Reply
    3. Jolene

      February 07, 2017 at 6:12 am

      Espresso flavored DARK chocolate? Must have. Enjoy the new kitchen!

      Reply
    4. Carlee

      February 06, 2017 at 8:12 pm

      A new kitchen is definitely a great Valentine's Day present. So are cupcakes! These look delicious!

      Reply
    5. Amy's Cooking Adventures

      February 06, 2017 at 7:37 pm

      Those look just decadent! So perfect for Valentines!

      Reply
    6. Maureen

      February 06, 2017 at 5:56 pm

      I can never get enough chocolate! Such sweet Valentines Day inspired sprinkles are the perfect touch!

      Reply
    7. Ellen

      February 06, 2017 at 10:49 am

      I love those sprinkles with the mini hearts. I know you'll cook up lots of yummy dishes in your new kitchen! Grumpy is lucky to have you!

      Reply
    8. Caroline

      February 06, 2017 at 10:21 am

      These look deliciously decadent!

      Reply
    9. Wendy Klik

      February 06, 2017 at 7:31 am

      Perfect cupcakes. I am not a huge icing fan so I love when cupcakes are made with a little shmear instead of a mound of frosting. Enjoy that new kitchen!

      Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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