Rich and Fluffy Mocha Cupcakes with a Kick of Espresso Buttercream

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: chocolate syrup

Carob powder is often less expensive and has a different flavor profile.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate offers a richer flavor and can sometimes be found at a lower price.

espresso powder

🥗Healthier: instant coffee

💰Cheaper: regular coffee grounds

Instant coffee is often less expensive and still provides a coffee flavor.

Preheat the oven to 350°F (175°C) and line two muffin tins with 14 cupcake liners.

Sift together all-purpose flour, cocoa powder, salt, baking powder, and baking soda through a strainer into a bowl.

Add white vinegar to the sifted dry ingredients and mix well.

Add chocolate chips to the dry ingredients and set aside.

In a separate bowl, combine eggs, vegetable oil, prepared espresso, vanilla extract, sour cream, white sugar, and brown sugar.

Mix the wet ingredients until smooth.

Gradually add the dry ingredients to the wet mixture a little at a time, stirring until combined.

Once combined, add the rest of the dry ingredients and continue mixing until smooth.

Spoon the cupcake batter into the prepared liners, filling each about two-thirds full.

Bake in the preheated oven for around 18-20 minutes, testing with a toothpick to ensure it comes out clean.

Remove from the oven and leave to cool.

To make the frosting, add butter and sugar to a bowl and beat for a few minutes until thick and fluffy.

Once thick, add salt, vanilla, and prepared espresso to the butter mixture and mix for a further few minutes until combined.

Pour in heavy cream and mix until creamy and light.

Pipe the frosting onto the cooled cupcakes and decorate as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens