Chocolate Cupcakes with Espresso Frosting

 

Easy and delicious chocolate cupcakes with the rich taste of espresso and vanilla in the chocolate frosting. 

Makes 12 cupcakes

INGREDIENTS

For the cupcakes

2 eggs at room temperature 

1/2 cup (120ml) Greek yogurt

1/3 cup (80ml) olive oil

1 tablespoon (15ml) unsalted butter, melted

1/8 cup (30ml) molasses

1/2 cup (80g) light brown sugar, packed

1 cup (120g) all purpose flour

1/3 cup (35g) cocoa powder 

1 teaspoon (8g) baking powder 

1/2 teaspoon (4g) bicarbonate of soda 

1/4 teaspoon (2g) salt

1 cup (200g) dark chocolate, cut into small pieces 

For the frosting
1 cup (200g) dark chocolate chopped

3/4 (175g) cup unsalted butter, at room temperature
1 1/2 (180g) cup icing sugar
1/4 (35g)cup cocoa powder
2 tablespoons freshly espresso or strong coffee, cooled
1 teaspoon (5ml) vanilla bean paste

Decorations

Shredded coconut to taste

DIRECTIONS

Preheat the oven at 370ºF (190ºC). Position the rack in the middle of the oven. Put the paper liners in the cupcake pan.

In a small bowl sift the flour, cocoa powder, baking powder, baking soda and salt, set aside.

In a large bowl whisk, eggs, the olive oil, melted butter, molasses, Greek yogurt and sugar, until all the ingredients are combined.

Stir in the dry ingredients with a rubber spatula until everything is combined, but it is really important not to overmix the batter in order to have good results. Try out this baking trick for the best results.

Finally, stir in chocolate chopped until incorporated. 

Divide batter among baking cups, filling each about two-thirds full.  

Bake for around 20 to 22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Let cupcakes cool for 5 minutes before removing on a wire rack to cool completely.

Making the espresso frosting

Melt the chocolate in the microwave or in a bowl over a pan with boiling water, set aside to cool. 

Cream the butter with an electric mixer, add the icing sugar and cocoa powder, whisk until smooth. Add the chocolate melted, espresso and vanilla, and whisk all the ingredients until smooth.

Place a mound of chocolate frosting (about 2 tablespoons) on top of each cupcake, and frost each using a small spoon or a small offset spatula to create swoops. 

Sprinkle some shredded coconut on top.

This recipe was inspired from Call me Cupcakes, Mocha Squares 

The espresso frosting was from My sweet kitchen cookbook by Linda Lomelino

Enjoy!!