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Home » Recipes » Recipes

Chocolate Espresso Cake

Published: Jun 10, 2022 · Modified: Mar 30, 2023 by Tabetha Klein · This post may contain affiliate links · Leave a Comment

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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. 

S'mores Cupcake Ingredients

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. 

Jump to:
  • 🛒 Ingredients
  • 📖 Instructions
  • 🧁 Frosting Options
  • 👩🏼‍🍳 Chef Tip
  • 📖 Recipe
  • 💬 Comments

🛒 Ingredients

  • Flour
  • Sugar
  • Cocoa Powder
  • Baking Powder
  • Baking Soda
  • Salt
  • Milk
  • Vegetable Oil
  • Eggs
  • Vanilla Extract
  • Coffee 

📖 Instructions

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). 

Chocolate Espresso Cupcake Setup

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.

Batter Dispenser

Batter Dispenser

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

Chocolate Cupcake not frosted

Everyone has their own preference. I personally love classic chocolate cake with Vanilla Buttercream or Meringue Frosting, but you do you!

Meringue frosting not toasted

👩🏼‍🍳 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!

📖 Recipe

Meringue frosting not toasted

Chocolate Espresso Cake

Chocolate Espresso Cake
2 ratings (Click stars to rate)
Recipe by - Tabetha Klein
Print Recipe Pin Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 22 minutes mins
Course Dessert
Cuisine American
Servings 24 Cupcakes
Calories 161 kcal

Equipment

  • KitchenAid Mixer
  • Measuring Spoons
  • Measuring Cups
  • Liquid Measuring Cup
  • Bowl
  • Rubber Spatula
  • Whisk

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Notes

  • 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. 

Nutrition

Calories: 161kcalCarbohydrates: 27gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 15mgSodium: 234mgPotassium: 76mgFiber: 1gSugar: 17gVitamin A: 36IUCalcium: 39mgIron: 1mg
Keyword Chocolate, Cupcake, Espresso
Tried this recipe?Mention @tabethas.table!

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My journey began at Le Cordon Bleu, where my love of cooking and subsequently teaching really baked in. This is me pouring out what I've learned over the years and sharing it with the world. We are so glad you're here and hope you find something delicious while you're at it.

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