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Chocolate-Espresso Cupcakes

Servings 12 cupcakes


For Cupcakes:

  • 1/2 cup brewed cooled coffee
  • 1/3 cup dark chocolate cocoa powder
  • 1 tablespoon espresso powder
  • 1 teaspoon vanilla extract
  • 1/2 cup melted cooled coconut oil
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 cups 210 grams kumquat's all-purpose flour or other gluten-free flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk

For Frosting:

  • 1/2 cup butter
  • 1/4 cup dark or regular cocoa powder
  • 1/4 teaspoon espresso powder
  • 3 tablespoons brewed cooled coffee
  • 1/2 teaspoon vanilla extract
  • 4 ounces bittersweet chocolate 60% cocoa or higher, melted and cooled
  • 8 ounces powdered sugar


t!For Cupcakes:

  • Preheat oven to 350°. Line a muffin tin with cupcake liners.
  • Combine coffee, cocoa powder, espresso powder, vanilla, coconut oil, sugar and eggs in a large bowl. In another bowl, combine flour, baking soda, baking powder, and salt. Add dry ingredients to coffee mixture; stir well. Add buttermilk to mixture and stir until well-combined.
  • Divide batter evenly among cupcake liners. Bake at 350° for 20 minutes or until pick inserted in the center of a cupcake comes out clean. Cool completely before frosting.

For Frosting:

  • Beat butter with a mixer (stand mixer, if you can) until pale and fluffy. Add cocoa powder, espresso powder, cooled coffee, vanilla, and cooled chocolate. Beat until well-combined. Add powdered sugar and beat until frosting is nicely spreadable, but not stiff. (add more coffee, if frosting is too stiff.) Try not to eat the entire bowl prior to frosting cupcakes.