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Espresso Chocolate Cupcakes
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Espresso Chocolate Cupcakes

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  • Preparation and cooking time
    • Total time
  • A challenge
  • Makes Cakes
a sophisticated cupcake frosted with chocolate ganache


  • 2 shots espresso with 1-3/4 cups hot water (Americano), or substitute 2 cups hot strong coffee
  • 1 cup unsweetened cocoa powder
  • 2-3/4 cups all-purpose flour (11-1/4 ounces)
  • 2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 2 cups brown sugar
  • 1 tablespoon vanilla extract
  • 4 eggs
  • Frangelico Ganache * as follows


  • 16 ounces high-quality semi-sweet chocolate, chopped into small pieces
  • 1-1/2 cups heavy cream
  • 6 tablespoons Frangelico hazelnut liqueur


  • STEP 1
    Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. In a small bowl, mix cocoa powder and Americano/coffee until it looks like a smooth chocolate sauce; set aside to cool.
  • STEP 2
    In a large bowl or stand mixer, cream butter and sugars until nice and fluffy.
  • STEP 3
    Add vanilla and eggs one at a time, beating well after each one. Slowly add flour, baking soda, baking powder, and salt until batter and mix for 2 minutes.
  • STEP 4
    Add chocolate-coffee sauce mixture and mix the cake batter for 3 minutes on medium-high or until the batter is smooth.
  • STEP 5
    Fill each muffin cup until 2/3 full. Bake about 25 minutes.
  • STEP 6
    Cool in pan for 5 minutes before removing and allow to cool on a wire rack.
  • STEP 7
    Frost each cupcake with a heap of Frangelico chocolate ganache.
  • STEP 8
    Frangelico Ganache; In a small saucepan, bring heavy cream to a boil and immediately turn heat off. Add chocolate to the cream, stirring constantly until chocolate ganache is smooth. Add Frangelico liqueur and allow ganache to cool.
  • STEP 9
    Once your cupcakes are assembled you can decorate then with sprinkles or crumbled flake chocolate.

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