Chocolate cake is okay, but add a shot (or 2) of espresso and you have added a deep level of flavor that no one can quite put their finger on. All they know is it's delicious and they want more. That's exactly how this recipe became a top-3 pick for my wedding & event cupcakes.
I'm not exaggerating when I tell you I've made thousands of these for weddings, birthdays, and anniversaries. One of my brides actually just shared people are still talking about the cupcakes from her wedding. It was only 5 years ago, haha.
- Cocoa Powder
- Baking Powder
- Baking Soda
- Vegetable Oil
- Vanilla Extract
Go ahead and preheat the oven to 350 degrees so it's ready when we are.
Mix the dry ingredients in a large mixing bowl or stand mixer. This would include your flour, sugar, cocoa powder, baking soda, baking powder, & salt.
Add the coffee/espresso, milk, oil, eggs, and vanilla to the dry ingredient bowl and mix until thoroughly combined. Note the batter will be thin.
Pour into prepared cake pans (buttered and floured) or cupcake liners.
Bake 30-35 minutes for 9" round cakes OR 20-25 minutes for cupcakes.
Cake vs Cupcakes
You can absolutely use this recipe if you are making cake or cupcakes. This recipe will fill 2 - 9" round cake pans, or 2 dozen cupcakes (plus a few).
The batter is relatively thin and can become messy quickly. If you are using this for cupcakes, this applies even more so. I have had success using a batter dispenser. If you are only making a dozen or so cupcakes, it's probably not worth it. However, if you need to make 4+ dozen, do yourself a solid and order one.
This aids significantly in filling cupcake liners. It doesn't work well for thicker batters but works very well for this chocolate cupcake recipe.
🧁 Frosting Options
👩🏼🍳 Chef Tip
#1 I've used fresh coffee, leftover coffee from breakfast, and the bottled kind you keep in the fridge. All have worked!
#2 The batter is super thin and can get messy. Keep lots of paper towels on hand!
Chocolate Espresso Cake
- 2 cups All-Purpose Flour
- 2 cups Granulated Sugar
- ¾ cup Cocoa Powder
- 2 teaspoon Baking Powder
- 2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Milk
- ½ cup Vegetable Oil
- 2 Eggs
- 2 teaspoon Vanilla Extract
- 1 cup Coffee - strong black coffee or espresso
- Preheat the oven to 350 degrees.
- Mix the dry ingredients to a large mixing bowl or stand mixer. This would include your flour, sugar, cocoa powder, baking soda, baking powder, & salt.
- Add the coffee/espresso, milk, oil, eggs, and vanilla to the dry ingredient bowl and mix until thoroughly combined. Note the batter will be thin.
- Pour into prepared cake pans or cupcake liners.
- Bake 30-35 minutes for 9" round cakes OR 20-25 minutes for cupcakes.
- The batter is very thin which gives these cupcakes a very light fluffy consistency but makes cupcake filling messy. Use a measuring cup or a cake batter dispenser (not recommended for the vanilla cupcake batter).
- The stronger the coffee the more deep the cake flavor will be. If you have espresso available, use it.
- I use this recipe for my chocolate oreo cupcake recipe as well. Just throw a full-size oreo into the cupcake wrapper before adding your batter. Then get them to the oven as soon as possible.