Perfect Espresso Chocolate Cupcakes

I recently filmed the Espresso Chocolate Frosting recipe to compliment this cupcake, so be on the lookout for that soon! Meanwhile, you can familiarize yourself with the Perfect Espresso Chocolate Cupcake recipe by the talented baker and photographer, Linda Lomelino of "Call Me Cupcake" blog. Check out her amazing photographs, recipes AND videos (vimeo). Maybe even pester her to publish a book in English soon ;) Just kidding.

I love this recipe because the coffee flavor balances out the cupcake to have the perfect amount of sweetness. It's unlike many recipes where more sugar is added to over power the coffee's flavor. To make it even better, top off the cupcake with chocolate frosting...

See "How to Make: The Perfect Chocolate Frosting" video and recipe.

Espresso Chocolate Cupcakes
adapted from Call Me Cupcake

makes over 12 cupcakes 

75g melted butter
1/4 tsp. vanilla extract
300g flour
100g cocoa powder
1 tsp baking soda
1 tsp. baking powder
250g fine organic sugar
2 medium eggs
150ml buttermilk
150ml strong coffee

Line 12 cupcake tins with cupcake liners.
Melt butter and add vanilla extract, then let it cool.
Sift together flour, cocoa powder, baking soda, baking powder and organic sugar.
Lightly stir together eggs and buttermilk.
Pour coffee into melted butter and stir. Pour that, into the eggs & buttermilk.
Add in the sifted dry ingredients and mix until smooth, liquidy batter.
Divide into cupcake tins, filling them no more than 2/3 full.
Preheat oven to 350°F and bake them for 17-20 minutes or until a cake tester comes out almost clean (keep the moisture).


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