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Amberly Vahn

Indulgent Cappuccino Chocolate Cupcakes

These Cappuccino Chocolate Cupcakes combine rich chocolate and coffee flavors, topped with a creamy cappuccino frosting, making them the perfect festive treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup hot coffee
  • 1 cup unsalted butter, softened for frosting
  • 3 cups powdered sugar
  • 2 Tbsp. brewed coffee, cooled
  • 1 tsp. vanilla extract for frosting
  • 1 tsp. espresso powder
  • Chocolate shavings or cocoa powder for garnish
  • Coffee beans (optional) for garnish

Equipment

  • Oven
  • Muffin tin 12-cup
  • Mixing bowls
  • Electric mixer
  • Piping bag for frosting

Method
 

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, sift together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together vegetable oil, egg, vanilla extract, and buttermilk until combined.
  4. Gradually mix the wet ingredients into the dry ingredients.
  5. Carefully stir in the hot coffee.
  6. Pour the batter into prepared muffin tin, filling each liner about two-thirds full. Bake for 18-20 minutes.
  7. In a large bowl, beat the softened butter until creamy. Gradually mix in powdered sugar.
  8. Add brewed coffee, vanilla extract, and espresso powder. Beat until smooth and creamy.
  9. Once the cupcakes are cool, frost them using a piping bag fitted with a star tip.

Notes

Allowing cupcakes to cool before frosting is crucial to maintain a beautiful presentation.