Ingredients
- 75 gr butter
- 300 gr plain flour
- 100 gr cocoa powder
- 200 gr caster sugar
- 120 ml coffee (if you don’t have espresso you can just use instant coffee)
- 150 ml buttermilk
- 1/2 tsp vanilla extract
- 1 egg
- 1 tsp baking powder
- 1 tsp bicarbonate soda
- For the espresso buttercream
- 100 gr dark chocolate
- 150 gr butter (softened)
- 175 gr icing sugar
- 75 gr cocoa powder
- 1 tsp coffee powder (espresso or instant)
Details
servings 12
Level of difficulty Average
Preparation time 30mins
Cooking time 18mins
Cost Average budget
Preparation
Step 1

First turn on the oven at 175. Melt the butter, add the vanilla extract and set aside.
Step 2
In a another bowl combine flour, sugar, cocoa powder, baking powder and bicarbonate soda. Whip the egg with the buttermilk and combine the butter with the hot coffee.
Step 3
Pour all the liquid ingredients in the bowl with the dry ones and mix till they are fully incorporated. Divide the batter in the cupcake liners filling only 2/3 of them and bake for 15-17 minutes. Let them cool.
Step 4
Place a heat-proof bowl over a pot with simmering water, melt the chocolate and let it cool for a while.
Step 5
Beat the butter to soften it and start adding gradually the icing sugar, the cocoa powder, the coffee and at the end the melted chocolate.
Step 6
Use a piping bag to ice the cupcakes or just a spatula for a minimalistic design.
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