Sara Dhanani

Chocolate cupcakes with Espresso Buttercream

In Cakes, Dessert on June 7, 2011 at 4:34 am



Chocolate cupcakes (inspired by Ina Gartens Chocolate Cake)

2 cups sugar
1 3/4 cup all purpose flour
3/4 cup cocoa powder, sifted
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk, room temperature
1 cup strong coffee
1/2 cup vegetable oil
2 teaspoons pure vanilla extract

1. Preheat oven to 350F. Line cupcake pans with cupcake papers.
2. Place sugar in the bowl of your stand mixer and sift in flour, cocoa, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, coffee, oil, and vanilla extract. With the whisk attachment, beat on medium speed for 2 minutes.
4. Scoop into liners about half to three quarters full. Bake for 35-40 minutes or until a cake tester comes out clean.
5. Let cool completely before frosting.

Espresso Buttercream: (adapted from
1 cup (2 sticks) unsalted butter, room temperature
2 to 2 1/2 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon instant espresso powder, mixed in 2 tablespoons water


Beat butter on medium high, for 3 minutes. Slowly add in 2 cups powdered sugar, about a half a cup at a time. Once it is fully incorporated, carefully add the vanilla extract and espresso powder/water mixture.

At this point check the consistency of the buttercream. You should be able to lift the beaters and have the buttercream hold its shape. If it is too loose, add more powdered sugar, again 1/2 cup at a time(I needed 2 cups more).


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