High Altitude Chocolate Espresso Cupcakes

Soft and moist, high altitude chocolate espresso cupcakes, with fluffy chocolate espresso buttercream and shaved chocolate sprinkled on top. If you love the combination of chocolate and coffee, these cupcakes are for you!

You might also love these baked chocolate espresso donuts, chocolate Kahlua and cream cake, and coffee and walnut cake.

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Why You’ll Love This Recipe

Chocolate + Coffee. I’m a big lover of coffee and anything with coffee baked into it, and when you pair it with chocolate, it’s even better. Instant espresso powder adds a strong coffee flavor to the buttercream that’s just incredible with the soft chocolate cupcakes.

Moist for Days. One of the best things about these cupcakes is how moist they are, which means they can be made a day in advance, if needed, without fear of them drying out.  Whole milk, sour cream and vegetable oil add moisture and richness, and the result is a beautiful cupcake with a tender crumb that stays soft for days.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Cupcakes

• Flour. You need plain all-purpose flour to give the cupcakes structure and strength.
• Granulated Sugar. Adds sweetness and moisture.
• Cocoa Powder. I only bake with Dutch-processed cocoa powder, and if a recipe specifies Dutch, then you cannot substitute natural cocoa powder instead. A good chocolate cupcake depends on good cocoa powder, and I’ve been through several brands lately, but am currently using Rodelle Dutched Cocoa Powder.  The flavor is rich and deliciously chocolatey. Other favorites are Drost and Cacao Barry Extra Brute.
• Baking Powder + Baking Soda + Salt. I use both baking powder and baking soda to leaven these cupcakes. And of course, every cake needs salt to balance the sweetness and enhance the flavor of the chocolate. I use coarse Kosher salt in all my cooking and baking.
• Espresso Powder. Enhances the flavor of the chocolate, but most of the coffee flavor in these chocolate espresso cupcakes will be in the buttercream.
• Eggs. Give the cake its structure, and add richness.
• Whole Milk + Sour Cream. A combination of milk and sour cream gives the cupcakes flavor and moisture.
• Vegetable Oil. Keeps the cupcakes extra moist and soft.
• Vanilla. Flavor.

Buttercream

• Butter. I usually use unsalted butter for my buttercream, and then add a pinch of salt, but you can certainly use salted butter instead.
• Powdered Sugar. Sweetens and thickens the buttercream.
• Cocoa Powder. I’m not adding much cocoa powder to today’s buttercream recipe, just enough for a mild chocolate flavor to complement the espresso.
• Meringue Powder. Adds stability and improves the texture.
• Salt. Balances the sweetness and enhances the flavors.
• Vanilla Extract. Flavor.
• Cream + Instant Espresso Powder. To extract the most coffee flavor from the espresso powder, you’ll need to first dissolve it in heavy whipping cream, then add it to the buttercream.
• Dark Chocolate. Some finely chopped or shaved chocolate on top (or even mini chocolate chips) is an easy decoration.

Instructions

Cupcakes

• Preheat the oven to 350 F, and position a rack in the center of the oven. Line your cupcake/muffin pans with 15 paper liners.
• In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder.
• Add the eggs, milk, sour cream, oil and vanilla, and whisk until well combined, about 30 seconds.
• Use a 1/4 cup measuring cup to scoop the batter into the muffin pan, filling the cups about 2/3 – 3/4 full.  Bake the cupcakes on the center rack for about 18-20 minutes, until a toothpick comes out clean.  Cool several minutes in the pan, then carefully transfer to a wire rack to cool completely before frosting.

Buttercream

• In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute on medium speed until smooth.
• With the mixer on low, gradually add the powdered sugar, cocoa powder, meringue powder, salt and vanilla, mixing just until combined.
• In a small bowl, whisk together the cream and espresso powder, until dissolved, then add to the buttercream.
• Increase speed to medium-high and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy. Turn the speed down to “stir” and mix for 1 minute.
• Pipe the buttercream onto the cooled cupcakes and decorate with chopped or shaved chocolate.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.

Frequently Asked Questions

What piping tip did you use?

I used tip 1M. The buttercream recipe yields a generous amount of frosting for piping onto the cupcakes.  If you like to use less, you can certainly cut the recipe in half.

Where do you buy espresso powder?

I use Medaglia D’Oro Instant Espresso Coffee, available at my grocery store.

How should I store these cupcakes?

Store leftover cupcakes in an airtight container at room temperature for up to 3 days.

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