The only thing I love more than a chocolate (cup)cake is actually baking it myself. The other day I tried switching my usual chocolate-cupcakes-chocolate-frosting ritual for something slightly different. But again with chocolate, of course.
These cupcakes are super easy to make and are finger-licking good! Espresso and chocolate lovers, keep on reading to see how to prepare this bittersweet dessert!
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I guess you can tell I’m not the best when it comes to frosting…But its taste made it up for the look!
It wasn’t supposed to be that orange, but I guess I put too much food colouring. You can find the one that I used here. Its gel consistency makes it really easy to mix into food. The colour are also very rich, so you don’t need to put crazy amount of it (it is chemistry after all). It works really great if you want to color fondant, too.
Espresso Orange Chocolate Cupcakes
|Prep time||20 minutes|
|Cook time||20 minutes|
|Total time||40 minutes|
- 1 cup granulated sugar
- 125g butter (softened to room temperature)
- 3 eggs
- 2/3 cups milk
- 2 espressos
- 1 1/2 cup flour (sifted)
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Vanilla extract
- The zest of an orange
- For the buttercream:
- 2 cups confectioner's sugar
- 175g butter
- 2-3 tablespoons milk
- Vanilla extract
- Food colouring (orange or instead mix red and yellow)
|Preheat the oven to 180 C. In a bowl, mix the sugar and butter and beat with a mixer until the mixture is homogeneous. Beat in the eggs. Add the milk and espresso. Then gradually start adding in the dry ingredients and beat with the mixer. Grease a cupcake pan and pour the batter. Bake until a dry toothpick comes out.|
|Mix the softened butter and confectioner's sugar. Add in the vanilla extract and milk and whisk again. Colour with the food colouring. You can add some orange juice if you want that citrus taste.|
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