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Chocolate Espresso 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.