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Coffee Chocolate Cupcakes • Rich Espresso-Infused Treats

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Moist and rich chocolate espresso cupcakes, infused with deep coffee flavor and topped with espresso buttercream. A must-try for mocha lovers!

Ingredients

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Cupcakes:

  • 1 cup all-purpose flour

  • ½ cup cocoa powder

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ¼ tsp salt

  • 1–2 tsp espresso powder

  • 2 large eggs

  • ¾ cup sugar

  • ½ cup buttermilk

  • ⅓ cup oil

  • 1 tsp vanilla extract

  • ½ cup hot water or brewed coffee

Espresso Buttercream (optional):

  • 1 cup unsalted butter

  • 2½ cups powdered sugar

  • 1–2 tbsp milk

  • 1 tsp espresso powder + 1 tsp hot water

  • 1 tsp vanilla extract

  • Pinch of salt

Instructions

  • Preheat oven to 350°F. Line muffin tin with liners.

  • Whisk dry ingredients together. In another bowl, whisk eggs, sugar, oil, buttermilk, and vanilla.

  • Combine wet and dry. Add hot water or coffee last, mix gently.

  • Fill liners ¾ full. Bake 18–20 minutes. Cool completely.

  • Beat frosting ingredients until smooth. Pipe onto cooled cupcakes.

Notes

  • Adjust espresso intensity to taste.

  • Store at room temp for 2–3 days.

  • Great for freezing without frosting.

Find it online: https://flavorlyzo.com/coffee-chocolate-cupcakes-rich-espresso-infused-treats/