These rich chocolate espresso cupcakes are fluffy, bold, and beautifully topped with a silky mascarpone chocolate frosting. Simple to make but full of gourmet flavor, they’re a crowd favorite for chocolate lovers.
Why You’ll Love This Recipe:
The cupcakes are moist and deeply chocolaty thanks to cocoa powder and hot espresso. The frosting is light but luscious, with the perfect balance of sweetness and a coffee kick. No fancy ingredients—just honest, rich flavor. Great for birthdays, holidays, or your weekly chocolate fix.
Simple & Decadent Chocolate Espresso Cupcakes
Chocolate cupcakes are an all-time classic, but these get a little upgrade. We’re talking espresso. And not just in the frosting—but in the batter, too.
Espresso brings out the depth of cocoa and adds a subtle sophistication to every bite. You don’t need a machine—just hot instant espresso or strong brewed coffee will do the trick. It makes the chocolate taste bolder, rounder, and more satisfying.
The batter comes together quickly with simple pantry ingredients. Creamed butter and sugar create a soft base, while flour, cocoa, and baking powder add structure and that rich chocolate tone. Hot espresso thins out the batter just enough for a light, fluffy crumb.
Now, the frosting is where things go from “yum” to “wow.” You’ll melt dark chocolate for a deep flavor base, then whip it into butter, powdered sugar, cocoa, mascarpone, and more espresso. It’s creamy, thick, and pipes beautifully onto cooled cupcakes.
Even better? These cupcakes hold their shape well and stay fresh for days. You can also refrigerate or freeze them—just bring to room temperature before serving.
Decorate with a dusting of cocoa or chocolate flakes, or leave them plain and let the flavor shine. Either way, they’re bakery-worthy.
Whether you need a dessert for a celebration or just want to impress yourself, these chocolate espresso cupcakes are a go-to recipe you’ll keep coming back to.
Servings: Makes 12 cupcakes
Time:
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Frosting Time: 15 minutes
- Total Time: 1 hour
Ingredients:
For the Cupcakes:
- 125g soft butter
- 150g granulated sugar
- 2 large eggs
- 100g all-purpose flour
- 40g cocoa powder
- 1/2 tsp baking powder
- 1 pinch salt
- 100g cream
- 100ml hot espresso
For the Frosting & Decoration:
- 200g dark chocolate
- 30g cocoa powder
- 50ml hot espresso
- 175g soft butter
- 75g powdered sugar
- 1 pinch salt
- 100g mascarpone
- 30g chocolate flakes
Instructions:
- Preheat oven to 180°C (160°C fan) and line a muffin tin with 12 paper liners.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, sift flour, cocoa powder, and baking powder twice for a light texture.
- Add the dry ingredients to the wet, then mix in the salt, cream, and hot espresso. Stir just until combined.
- Divide batter evenly among cupcake liners and bake for 20–25 minutes. Cool completely on wire racks.
- For the frosting, melt chocolate in a double boiler or microwave. Let cool until just barely warm.
- Mix cocoa powder with hot espresso to make a smooth paste.
- In a stand mixer, whip butter and powdered sugar for up to 7 minutes until fluffy.
- Add melted chocolate, salt, mascarpone, and cocoa-espresso paste. Mix on low for only about 5 seconds—just enough to combine.
- Transfer frosting to a piping bag and pipe rosettes onto cooled cupcakes.
- Top with chocolate flakes and serve.
Tips:
- Don’t overmix the frosting after adding mascarpone to avoid curdling.
- Use a cooled spoonful of melted chocolate to test the temp—it should feel neutral on your lip.
- Frosting can be made ahead and refrigerated—bring to room temp before piping.
- Add a coffee bean on top for an elegant garnish.
