Chocolate Cupcakes with Espresso Brown Butter Frosting

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

cocoa powder

🥗Healthier: carob powder

💰Cheaper: Dutch-processed cocoa

Carob powder is caffeine-free and lower in calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and natural sweetness.

chocolate frosting

🥗Healthier: Greek yogurt frosting

💰Cheaper: store-bought frosting

Greek yogurt reduces calories while adding creaminess.

Cream the softened butter in a mixing bowl.

Add 1/2 cup brown sugar and 1/2 cup white sugar to the creamed butter and mix until fluffy.

Add 1/2 cup brewed coffee (room temperature) and 2.5 teaspoons espresso powder to the mixture.

In a separate bowl, combine 1.5 cups flour, 1/3 cup cocoa powder, 1.25 teaspoons baking powder, 1/2 teaspoon baking soda, and a pinch of salt.

Add the dry mixture to the butter and sugar mixture alternately with 1/2 cup buttermilk, starting and ending with the flour mixture.

Mix until just combined, ensuring not to overmix the batter.

Prepare a cupcake pan with paper liners sprayed lightly with non-stick cooking spray.

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

Bake the cupcakes until a toothpick inserted comes out clean.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens