Espresso Fudge Cupcakes with Chocolate Cream Cheese Icing


Ingredients:

For the Cake:

  • 1 c flour
  • 1/2 c unsweetened cocoa
  • 2 tsp espresso powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c butter
  • 1 c sugar
  • 1 tsp vanilla
  • 1 egg
  • 3/4 c milk
  • 1/2 c chocolate chips

 

For the Icing:

  • 4 oz cream cheese
  • 1/2 tsp vanilla
  • 1 egg
  • 2 c powdered sugar
  • 3 tsp cocoa
  • splash of milk

 

Directions:

 

For the Cake:

Mix flour, cocoa, espresso, baking powder, baking soda, and salt in a bowl. In a separate bowl, on medium-high speed, cream butter and sugar until light and fluffy. Reduce speed to low, and add vanilla and egg. Add milk and flour mixture alternately until fully combined. Stir in chocolate chips. Pour into lined cupcake pan. Bake on 350 degrees for about 20 minutes, or until toothpick comes out almost clean.

 

For the Icing:

Mix vanilla and cream cheese at medium speed until creamy. While beating, gradually add in the egg, sugar, cocoa, and milk. Spread on cooled cupcakes with icing spatula. Top with chocolate chips or espresso beans.

 


About david

I love to draw, take hikes in the woods, go swimming, play sports, and all the other good stuff.