Moist Chocolate Espresso Cupcakes with Easy Whipped Chocolate Ganache Frosting Recipe
Indulge in these moist Chocolate Espresso Cupcakes topped with an easy whipped chocolate ganache frosting. Rich espresso flavor enhances the chocolate in these delightful cupcakes, making them perfect for any occasion. The recipe includes gluten-free and dairy-free options for adaptability and is simple enough to bake at home with accessible ingredients.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Whipped Chocolate Ganache Frosting
- 10 3/4 ounces (1 3/4 cups plus 2 teaspoons) good-quality bittersweet or semisweet chocolate chips
- 7 3/8 ounces (7/8 cup plus 1 teaspoon) heavy cream, heated to a simmer
- 4 ounces (1/2 cup) espresso or strongly brewed coffee, hot
Chocolate Espresso Cupcakes
- 2 7/8 ounces (2/3 cup, spoon and level) all-purpose flour (or gluten-free all-purpose flour with xanthan gum)
- 2 3/8 ounces (2/3 cup) good-quality natural cocoa powder (not Dutch process)
- 1 1/2 teaspoons espresso powder
- 1/2 teaspoon baking soda
- 3/8 teaspoon salt
- 6 1/2 ounces (7/8 cup plus 1 tablespoon) granulated sugar
- 3 ounces (6 tablespoons) neutral-flavored cooking oil
- 2 large eggs, room temperature
- 4 ounces (1/2 cup) espresso or strongly brewed coffee, cooled to room temperature
- 1 1/2 teaspoons vanilla extract
Garnish
- Chocolate espresso beans
- Chocolate jimmies
Instructions
- Make the ganache: Place the chocolate chips into a medium-large, microwave-safe mixing bowl. Pour the simmered heavy cream and hot espresso or coffee over the chocolate. Let sit undisturbed for about 5 minutes, then stir gently until smooth. Set aside to cool to room temperature, stirring every 15 minutes to prevent skin from forming.
- Oven and pan prep: Preheat the oven to 350ºF (175ºC). Line a 12-cup muffin pan with cupcake liners to prepare for baking.
- Mix dry ingredients: In a large bowl, whisk together the flour, natural cocoa powder, espresso powder, baking soda, and salt until well combined.
- Mix wet ingredients: In another bowl, whisk the granulated sugar, neutral oil, room-temperature eggs, cooled espresso or coffee, and vanilla extract until smooth and fully incorporated.
- Combine wet and dry ingredients: Add the dry ingredients to the wet mixture and fold gently with a spatula just until evenly combined. The batter should not be overmixed; some small lumps are okay.
- Transfer to pan and bake: Evenly divide the batter among the cupcake liners, filling each about two-thirds to three-quarters full. Bake in the preheated oven for 15-17 minutes or until the tops spring back when lightly pressed or a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 10 minutes.
- Cool completely: Remove cupcakes from the pan and transfer to a wire rack to cool fully before frosting.
- Whip the ganache: Place the cooled ganache into the bowl of a stand mixer fitted with a wire whip attachment or use a handheld electric mixer. Beat on medium-high speed until the ganache thickens and becomes slightly paler in color. Be careful not to overwhip to avoid breaking the mixture.
- Frost and decorate: Pipe or spread the whipped ganache frosting generously over the cooled cupcakes. Garnish each cupcake with a chocolate espresso bean and sprinkle with chocolate jimmies for an elegant finish.
Notes
- For a dairy-free whipped chocolate ganache, substitute the heavy cream with full-fat coconut milk.
- Use regular or gluten-free all-purpose flour depending on dietary needs; if gluten-free, ensure the blend contains xanthan gum for structure.
- Measure flour and cocoa powder carefully using the spoon and level method or a kitchen scale for best results.
- To quickly bring eggs to room temperature, place them in a glass filled with warm water for 5-10 minutes prior to use.
- Alternative garnishes include sparkling sugar, mini chocolate chips, chocolate hearts (great for Valentine’s Day), or chocolate shavings.
- Store cupcakes at cool room temperature if consuming within one day. For longer storage up to 5 days, refrigerate in an airtight container or zip-top bag.
