Chocolate Cocoa Espresso Cupcakes
When that dark chocolate urge takes over, nothing hits the spot like these dark Chocolate Cocoa Espresso Cupcakes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
- 1 cup + 2 tablespoons all-purpose flour
- ½ cup -1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 cup buttermilk
- 1/2 cup espresso coffee room temperature
- 1/2 cup brown sugar lightly packed
- 1 egg
- 1/3 cup oil vegetable or canola
- 3 oz chocolate 70% dark chocolate, melted and slightly cooled down
Preheat oven to 350℉(180°C). Position rack to middle.
Paper line 12 muffin cups.
In a medium bowl, sift together flour, cocoa, baking soda, and baking powder. Set aside.
In another medium bowl, whisk together buttermilk and coffee. Set aside.
In a large bowl, with a hand held beater, beat together sugar, egg and oil until smooth and light.
Whisk in flour mixture, alternating with buttermilk mixture. (You should be able to make 3 additions of flour with 2 additions of buttermilk.)
Stir in 2/3 of the melted chocolate with a wooden spoon.
Fill muffin liners ¾ full.
Bake in the center of preheated oven for about 20 minutes.
Let cool completely before drizzling with remaining chocolate on tops.
I have often been asked about the type of cocoa I use...I prefer to use Rodelle baking cocoa (it's available at Costco or amazon).
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
*Adapted from Homemakers' Magazine
Serving: 1serving | Calories: 186kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 117mg | Potassium: 149mg | Fiber: 1g | Sugar: 13g | Vitamin A: 45IU | Calcium: 46mg | Iron: 1.3mg