Chocolate-Espresso Cupcakes

By MarieR

Ingredients

• Frosting:
• 1 C. butter
• 3/4 C. cocoa powder
• 1 (4 oz.) bittersweet chocolate baking bar, chopped
• 2 Tsp. instant espresso powder
• 1 1/2 C. sugar
• 4 large eggs
• 1 3/4 C. all purpose flour
• 1 Tsp. salt
• 1 Tsp. baking powder
• 3/4 Tsp. baking soda
• 1 C. sour cream
• Cream Espresso Frosting: Recipe Follows
• 5 Tbsp. heavy whipping cream
• 2 Tsp. instant expresso powder
• 1 C. butter, softened
• 5 C. confectioners sugar

Details

Servings 24
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 350. Line muffin pans. In saucepan, combine butter, cocoa powder, chocolate, and espresso powder. Cook on low heat until chocolate melts. Let cool 20 minutes.

In large bowl, beat sugar and eggs at medium speed until fluffy. In another bowl, combine flour, salt, baking powder, and baking soda. Gradually add to sugar mixture beating until combined. Add chocolate mixture until smooth. Stir in sour cream.

Spoon into prepared lines cups. Bake for 12-14 minutes. Let cool for 10 minutes. Spread espresso frosting over each cupcake.