Chocolate Espresso cupcakes | with Nutella cream cheese Frosting

Super moist chocolate espresso cupcakes with Nutella cream cheese frosting. Coffee, Chocolate, and Nutella in one of the best combinations out there.

These chocolate espresso cupcakes with Nutella cream cheese frosting are the best and a crowdpleaser.

Coffee brings out the intensity of chocolate very well, and when you add to that cream cheese and Nutella frosting, then it will be irresistible.

In addition to that, the sweetness of the frosting and slight tang of the cream cheese makes this worth it.

If you like chocolate then definitely try the chewy and fudgy brownie recipe (Video included) and the black forest cake.

Other chocolate recipes you can find on the blog are brownie truffles|rum balls, black forest cupcakes, and chocolate pizooki|skillet cookie.

In my opinion, every baker should have a vanilla and chocolate cupcake recipe handy because once you have a good recipe, you can make changes and come up with interesting combinations. I do have a moist vanilla cupcake and eggless chocolate cupcake, but as I am not a vegetarian, I thought a chocolate cupcake version with egg is a must too.

Best frosting for chocolate espresso cupcakes

On the other hand, the Nutella cream cheese frosting is like the right attire for a cupcake.

Even a super delicious cupcake seems empty without its frosting. Needless to say, if you spot a double swirl, you just want to jump right into the chocolate espresso cupcake.

Have you recently noticed the attention Nutella has been getting? It’s used everywhere, from cupcakes to cakes, pudding, and so many desserts, and I understand why.

How to create a double swirl icing on cupcakes?

To create a double swirl, transfer half the cream cheese frosting into another bowl and mix in Nutella. Invert a piping bag in a glass. Fill half of the bag with cream cheese frosting and the other half with Nutella. Carefully rotate the ends and squeeze the air bubbles out. Start decorating.

To create a swirl like the one above, start with the outer side of the cupcake and work towards inside in circles, and when you reach the center, carefully lift the piping bag. Check out the youtube video at the end of the recipe.

When piping, the 1st one could be all Nutella or just cream cheese, but eventually, you will start to see the swirls. If you like to decorate your cupcakes, then two shade is the way to go.

I have created two-toned designs on the red velvet poke cake and now this.

You can use Wilton 2D decorating tip to create the swirl. Place the piping bag in a tall glass and then with a spatula add the frosting inside the bag. This way things will be a little less messy.

Like always I have shown you how moist and airy the inside of the cupcake looks.

Lately, I have been using cream cheese frosting for all my frosting needs. Well, that’s my favorite and happens to be the 1st choice of people around me. I do like whipped cream, but it doesn’t go well when piping and can deflate if not stored at the right temperature.

Buttercream icing is my least favorite of all, but I have used it on my vanilla cupcakes.

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Chocolate Espresso Cupcakes with Nutella and cream cheese swirl

Prep Time

20 mins

Cook Time

18 mins

 

Super moist chocolate espresso cupcakes with Nutella cream cheese frosting. Coffee, Chocolate, and Nutella in one of the best combinations out there.

For Mini cupcakes - Fill only half and baking time is 7-8 minutes

Course: Dessert

Keyword: chocolate cupcakes, chocolate espresso cupcakes, nutella frosting

Servings: 18 cupcakes, 48 mini cupcakes

Ingredients

• 1 and 1/2 cup 180g all-purpose flour/maida
• 1/2 cup or (50g) cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons or 85g butter
• 1 and 1/4 cup or (250g) sugar
• 2 tablespoons vegetable or canola oil
• 1/2 teaspoon vanilla extract
• 1/2 cup or (120ml) milk
• 1 tablespoon vinegar
• 1 large egg
• 1/2 cup or (120ml) hot water
• 1 teaspoon instant coffee granules Optional

CREAM CHEESE AND NUTELLA FROSTING:

• 1 stick or 4oz or (113g) butter
• 8 oz or (225g) cream cheese
• 1 and 1/2 cups or (190g) confectioners sugar
• 1/2 cup or 4oz or (120ml) Nutella
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 375 Degrees Fahrenheit or 190 Degrees Celsius.

2. Whisk together flour + cocoa powder + baking soda + baking powder + salt and keep aside.

3. In a bowl, add melted butter + sugar and beat well till the sugar dissolves. Add oil + vanilla extract and mix well. Now add the egg and beat for a minute scraping off the sides. Throw in the milk and vinegar and mix.

4. Add the flour to the wet ingredients and mix well until flour is fully incorporated. Do not over mix. Add coffee granules to 1/2 cup of hot water and pour this into the batter. Whisk well again.

5. Bake for 16-18 minutes or until a skewer inserted in the middle of the cupcake come out clean.

CREAM CHEESE AND NUTELLA FROSTING:

1. Beat butter + cream cheese until soft. Add in sugar little at a time. Mix the vanilla. Taste and adjust the sugar if needed. Transfer 1/2 of cream cheese into another bowl. Add the Nutella. Invert a piping bag fitted with your decorating tip into a glass. Fill half side with plain cream cheese frosting and half side with Nutella frosting. It doesn't have to be perfect. The 1st one might have only Nutella or only cream cheese frosting. ENJOY

Recipe Notes

I used a Wilton decorating tip 2D.
Here is a video I found on youtube on how to create swirl.

I used a 12 capacity muffin tin and then poured the remaining batter into a 6 inch greased cake pan.