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Pumpkin Chocolate Expresso Cupcakes

Pumpkin Chocolate Espresso Cupcakes. Rich chocolate and pumpkin cake, swirled with a generous amount of espresso buttercream!
Prep Time 20 mins
Cook Time 30 mins
Course Dessert
Cuisine American

Ingredients
  

  • 1 cup semi-sweet chocolate chips
  • 1 1/2 tbsp espresso powder
  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 cup pumpkin
  • 2 large eggs room temp
  • 1/2 cup canola oil
  • 1/4 cup buttermilk
  • 2 tsp vanilla extract
  • BUTTERCREAM
  • 1 cup butter (unsalted) room temp
  • 2 lbs confectioners sugar
  • 1/2 cup milk room temp
  • 1 1/2 tbsp espresso powder
  • 2 tsp vanilla extract
  • 1/2 tsp salt

Instructions
 

  • Preheat oven to 350 degree F. Line 16 cupcake cups with liners.
  • Using a double boiler melt the chocolate and espresso powder together. Stir consistanly. Remove from heat and let cool.
  • In large bowl whisk together the flour, sugars, baking soda, salt, cinnamon and nutmeg.
  • Make a well in the center of flour mixture.
  • In medium bowl whisk together the pumkin, eggs, oil, buttermilk and vanilla. Add to the dry ingredients.
  • Stir until just combined.
  • Spoon 1 1/2 cups batter into a seperate bowl and stir in the cooled chocolate expresso mixture.
  • Using a cookie scoop, scoop pumkin batter into each cupcake liner. Using back of spoon make a well in the pumpkin batter.
  • Place a scoop of chocolate mixture into the cupcake liner into the well of the pumpkin batter. Each cupcake should be filled 2/3 of the ways with batter. Swirl the two batters together with a toothpick.
  • Bake 20-25 minutes until toothpick inserted comes out clean.
  • Let cool completely.
  • BUTTERCREAM:
  • In bowl of mixer cream the butter until light and creamy.
  • Add in the confectioners sugar one spoonful at a time, alternate with milk as needed. Add in the espresso powder, vanilla and salt.
  • Mix until well combined.
  • ASSEMBLY:
  • Arrange cupcakes so they are ready for buttercream. Pipe buttercream on top of each cupcake. If adding the sprinkles to the edges do so one cupcake at a time so the buttercream is still soft or they will not stick.
Keyword chocolate, chocolate cake, cupcake, espresso buttercream, psl, pumpkin cake, pumpkin cupcake, pumpkin spice latte
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