My Epicurean Adventures

A food blog about cooking quick & easy, healthy(ish) meals that my family loves + fun lunchbox ideas for kids with nut allergies and more!

Double Espresso Chocolate Cupcakes

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Double Espresso Chocolate Cupcakes! But first…

Last month, my hubby decided he wanted to buy an espresso machine and started doing A LOT of research. Once he narrowed it down to a few faves, he had me watch some YouTube videos on how each worked. There really is a YouTube video for EVERYTHING, isn’t there!?! They all looked fine to me, but he was determined to get one that I would actually use on a regular basis. You see, as much as I love to cook and bake, I am the laziest when it comes to making coffee. I LOVE and NEED coffee, but I rarely make it. And if I HAVE to, I’ll just call him at work to see how much coffee to use. haha. On top of that, if no freshly brewed (or even 2-day old) coffee is available, I’ll just drink instant. See? LA-ZY!

So below is the one he chose, from Whole Latte Love. It does it all and is as automated as an espresso machine can get. It can even do one-button cappuccinos simply by inserting a milk carafe! I love it and actually use it on a daily basis. Good job, Sweetie! Thank you and congrats – you’ve turned me into a cappuccino and even espresso junkie yet! In fact, one day, I accidentally drank 3 cappuccinos in the course of 6 hours while intently blogging and couldn’t understand why I was so jittery and unable to concentrate. haha. Needless to say, I certainly haven’t made THAT mistake again!

We got this fancy machine around Thanksgiving, when we were hosting my family. He was pretty excited about it and started planning all sorts of goodies to make.  Homemade vanilla ice cream, homemade mint ice cream using his homegrown mint and even these double espresso chocolate cupcakes below made the top of his list! For the record, he is NOT a fan of coffee flavored products (ie cupcakes, desserts, ice cream, etc) but he knows my family is and was pretty eager to put his new toy to work. One afternoon, he decided to tackle all three of these at once, but making the two ice creams simultaneously took its toll on his stress levels. haha. That’s when I stepped in to make the cupcakes.

Here are those Double Espresso Chocolate Cupcakes with all of their beautiful glory. Man, were they yummy! My family loved them and so did Sweetie! Below is the recipe, also from Whole Latte Love. Looks like they no longer have the recipe on their website, so I’ll include it in this post. Give them a try. But, make sure you don’t make them while you’re making 2 different kinds of ice cream! I followed the recipe to a T and they turned out great.

Double Espresso Chocolate Cupcakes

Print

Double Espresso Chocolate Cupcakes

Course Dessert
Keyword cupcakes, treats
Servings 18 cupcakes

Ingredients

Espresso Cupcakes:

  • 4 oz espresso
  • 1/3 cup cocoa powder
  • 1 tsp vanilla extract
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, at room temp
  • 1/2 cup sour cream
  • 1 2/3 cup cake flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt

Mocha Frosting:

  • 10 tbsp butter, softened
  • 1 shot espresso (1.5 oz)
  • 1/2 tbsp cocoa powder
  • 3-4 cups powdered sugar

Instructions

Espresso Cupcakes:

  1. Pre-heat oven to 350 degrees F. Line about 18 regular-sized muffin tins with wrappers or roughly double that for mini-cupcakes.

  2. In a small bowl, mix together espresso, cocoa powder and vanilla. Set aside to cool.

  3. In a second bowl, combine flour, baking soda, baking powder and salt.

  4. In a third large bowl (sorry), cream together butter and sugar until smooth.

  5. Add in eggs, one at a time, mixing thoroughly after each one.

  6. Next, add 1/3 of the flour mixture and 1/2 of the sour cream into the third bowl (butter/sugar/eggs) and blend together.

  7. Repeat adding 1/2 of the flour mixture that's left and the rest of the sour cream and blend once more.

  8. Mix in remaining flour along with the espresso mixture and beat thoroughly.

  9. Pour batter into muffin pans, filling them about 2/3 full.

  10. Bake for 16-18 minutes for regular-sized cupcakes (about 14-16 for mini-cupcakes) or until inserted toothpick comes out clean. Let cool completely.

Mocha Frosting:

  1. Using an electric mixer, whip butter until nice and fluffy.

  2. Add cocoa powder and mix in completely.

  3. Next, whip in espresso until well-blended.

  4. Gradually add powdered sugar until you reach the desired consistency of frosting.

  5. Refrigerate frosting for about 10 minutes before spreading it on cupcakes (that should be completely cooled).

  6. Enjoy!

Double Espresso Chocolate Cupcakes

And I just gotta throw this pic in here of the yummy cappuccinos that I’ve become addicted to. I’m not sure if it’s the delicious taste or the loveliness of these snowflake mugs from Crate and Barrel, but I just can’t get enough of ’em! I don’t know what I’ll do when spring comes, when snowflake mugs won’t seem as “cozy” but we’ll cross that bridge when we get there… Ok, we got there and I still use them! Throughout the whole year, actually! haha.

Thanks so much for stopping by! Feel free to make my day by leaving me a comment, following my blog via email, on Facebook or on Instagram – the more the merrier!

Christine, aka happyvballgirl 🙂

To check out items used in this post or some of my favorites, simply click here: “Products I Love“. Purchases made using these links earns me a little extra cash to support my bento habit, which Hubby really appreciates. Haha! So, THANK YOU, should you choose to purchase any of ’em!

       

This post is shared at:
Homemade Mondays
Clever Chicks Blog Hop
Diana Rambles’ Friday Pin Me Party
Adorned from Above

Disclosure: This blog contains affiliate links. 🙂

Reader Interactions

Comments

  5. Melanie

    Yum!!

    Looks great!

    Thanks so much for sharing at Wednesday's Adorned From Above Blog Hop.
    Debi and Charly @ Adorned From Above
    Melanie @ Keep It Simple & Fun

    Reply

  6. HungryLittleGirl

    Looking at how delicious these cupcakes look, I never want to actually drink my espresso again, but only eat it 🙂
    Thank you for sharing this at Wednesday Extravaganza – hope to see you there again this week with more deliciousness 🙂

    Reply

  7. Stephanie Michaels

    Number one I am so jealous of your cappuccino machine! Fortunately for me coffee/chocolate combo is one of my favorites! They look wonderful. Thanks so much for sharing on Super Sweet Saturday.
    Steph
    swtboutique.com

    Reply

    • happyvballgirl

      Thank you, Alexis and Haha! I promise I won't tell! lol. I never would have been sucked into the world of espressos and cappuccinos if it weren't for the hubby and now I'm an addict! 🙂

      Reply

  11. Jeff Taylor

    Surprisingly good cupcakes, for being coffee-flavored. And you are welcome for refining hour coffee taste buds. 😉

    Reply

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