Brown Goose Bakery

Chocolate Cupcake Recipe

Chocolate, Dessert, Recipes for Beginners / by

I’ve been dying for a reason to make my own rendition of chocolate cupcakes. Coffee is one of many joys in my life. Coffee + Chocolate? Literally what could be better?

If you are in the market for a gorgeous, sophisticated dessert that also tastes so good you’d hand over the keys to your car if I asked, you are in the right place! This chocolate cupcake recipe is a chocolate lover’s dream come true—rich, moist, and perfectly balanced with a decadent chocolate buttercream frosting. Whether you’re planning a special celebration or simply want to enjoy a sweet moment of indulgence, these cupcakes are sure to delight.

Not only is this a super simple dessert recipe, most of these ingredients are already pantry staples. If you really want to wow at a birthday party, dinner party, or celebration, these cupcakes are an absolute crowd favorite. The coffee and chocolate work together to create a moist cake with rich, bold flavors. This is such a simple dessert recipe, it takes basically no time at all to whip these up. I hope from the bottom of my heart that you enjoy these as much as I do!

Lets Talk Sprinkles…

One of the simplest yet most effective ways to elevate the appearance of your homemade chocolate cupcakes is by adding a touch of vibrant, rainbow sprinkles. These colorful embellishments not only enhance the visual appeal of your cupcakes but also bring a sense of fun and festivity to any occasion.

Why Add Coffee to Chocolate Cupcakes?

Coffee and chocolate are a match made in flavor heaven. The subtle bitterness of coffee complements the sweetness of chocolate, amplifying its richness and creating a more nuanced taste experience. This combination not only intensifies the chocolate flavor but also adds a sophisticated depth that’s perfect for those who appreciate a more complex dessert. If you’re like me and always have a pot of coffee brewing, this chocolate cupcake recipe is the one for you.

Looking for an easy yet impressive beginner baking recipe? These coffee-infused chocolate cupcakes are perfect to kick-start your baking journey. With straightforward steps and common ingredients, this recipe simplifies the baking process while delivering rich, complex flavors. The batter comes together quickly, and the addition of brewed coffee amplifies the chocolatey goodness without requiring any advanced techniques. Plus, the cupcakes are forgiving, ensuring a delicious outcome even if you’re still mastering your baking skills. This recipe is an excellent way to build confidence in the kitchen and enjoy a delightful homemade treat with minimal fuss. Or even to test your skills by baking with pantry staples.

Chocolate Cupcakes

Recipe Yield: 24 Cupcakes

For the Cupcakes

  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup milk (any kind)
  • 1/2 cup vegetable oil
  • 2 extra-large eggs
  • 1 teaspoon vanilla extract
  • 1 cup freshly brewed hot coffee

For the Chocolate Buttercream Frosting:

  • 6 ounces semisweet chocolate
  • 1 cup unsalted butter, at room temperature
  • 1 extra-large egg yolk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups confectioners’ sugar
  • 1 tablespoon instant coffee powder
  • rainbow sprinkles

Instructions:

1. Preheat and Prepare:

  • Preheat your oven to 350°F.
  • Line a 12-cup muffin pan with cupcake liners.

2. Mix Dry Ingredients:

  • In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. Mix Wet Ingredients:

  • In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.

4. Combine:

  • Add the wet ingredients to the dry ingredients, mixing just until combined.
  • Gradually stir in the hot coffee until the batter is smooth. The batter will be thin, but that’s okay.

5. Bake:

  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

6. Make the Chocolate Buttercream Frosting:

  • Melt Chocolate:
    • In a heatproof bowl, melt the semisweet chocolate over a pot of simmering water (double boiler method), stirring until smooth. Let cool slightly.
  • Cream Butter:
    • In a large bowl, beat the butter with an electric mixer until creamy and lightened in color.
  • Add Egg Yolk and Vanilla:
    • Add the egg yolk and vanilla extract, and beat until well combined.
  • Combine Ingredients:
    • Gradually add the sifted confectioners’ sugar and instant coffee powder, beating on low speed until combined.
    • Add the melted chocolate and beat until smooth and well incorporated.

7. Frost the Cupcakes:

  • Once the cupcakes are completely cool, use a knife or piping bag to frost them with the chocolate buttercream frosting.
  • Top them off with rainbow sprinkles.

Enjoy your delicious chocolate cupcakes with rich chocolate buttercream frosting!