Chocolate Cupcakes with Chocolate Espresso Frosting with Raspberries

    Chocolate Cupcakes with Chocolate Espresso Frosting with Raspberries

    Paired with ArborBrook Brendan Scott Pommard Clone Estate Pinot Noir

    Makes about 24 cupcakes

    In the recipe you will question the cayenne pepper but trust me it enhances the chocolate flavor and adds a nice depth to the cupcake ~ Angelina


    2 ¼ cups all-purpose flour

    1 cup baking sugar

    2/3 cup light brown sugar

    ¾ cup unsweetened cocoa powder

    1 ½ teaspoons baking soda

    1 teaspoon baking powder

    ½ teaspoon salt

    ½ cup vegetable oil

    ½ cup extra virgin olive oil

    ½ cup sour cream at room temperature

    1 cup strong coffee at room temperature

    3 eggs at room temperature

    1 teaspoon vanilla extract

    1-2 dashes cayenne pepper


    3 cups confectioners’ sugar

    ¾ cup unsweetened cocoa

    1 stick unsalted butter softened

    3-4 tablespoons heavy cream

    ½ teaspoon vanilla extract

    1 packet of Starbucks VIA French Roast instant coffee

    16 oz. package fresh raspberries


    Preheat the oven to 350ĚŠ F and line cupcake pan with paper liners or spray with flour baking spray.

    Sift all the dry ingredients together in a large bowl and mix all the wet ingredients together in a separate bowl.  Slowly mix the wet ingredients into the dry until mixture is smooth. 

    Fill each muffin tin about 2/3 full and tap the pan on the counter a couple times to release any air pockets in the batter.  Bake for 15-18 minutes until tester comes out clean.  Cool for 5 minutes and then place cupcakes on a cooling rack.


    In a small bowl heat 2 tablespoons of the cream in the microwave for 20 seconds or till warm, stir in the instant coffee to dissolve and then add the vanilla.  Mix the sugar and cocoa together in a bowl of an electric mixer. Then add the softened butter and coffee cream vanilla mixture and whisk on low with a paddle attachment till frosting is just incorporated. Turn the mixer up to high speed and finish mixing until frosting is smooth and fluffy.

    Frost each cupcake and top with 4 – 5 fresh raspberries.

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