Today is my husband’s birthday, so I made him these chocolate espresso cupcakes to take to work with him. I also made him a batch of apple cider cupcakes – and some apple cider gingersnap cookies, too. Except I didn’t bake the cookies yet. I know. I must be crazy. But, the frosting was leftover from Ellie’s dinosaur birthday cake. I had made so much extra that I just froze it for the week so I could use it again.
I might have to do this every year because two birthdays in two weeks is a lot of work. I’ll have to start coming up with different variations of cupcakes or cakes with the same frosting. It’s genius, right?
These cupcakes are like a grown up version of a chocolate cupcake. They’re laced with Kahlua and instant espresso coffee – a gourmet coffee cocktail in cake form. They’re the perfect blend of childhood nostalgia and grownup taste.
I topped with them with traditional chocolate jimmies and kept the decorating to a minimum – no need to go all crazy when the cupcakes are already delicious. To decorate them, I piped frosting on the top in a circle pattern – I didn’t even use a tip, just a bag with the corner cut off – and then I dipped them in a bowl filled with those sprinkles. I absolutely love the simplicity of it.
Now, I just have to whip up something amazing for dinner tonight, and I’ll be the best birthday non-party thrower ever. I already have something special in mind, but we’ll see if I get the chance to execute it properly.
Looking for more dairy free cupcakes? Try these:
- Vanilla Cupcakes
- Mexican Chocolate Cupcakes
- Spiced Apple Cider Cupcakes
- Dairy Free Raspberry Cupcakes
- Coconut Cupcakes
Even more chocolate recipes:
- Chocolate pudding
- Olive oil brownies
- Chocolate chocolate chip cookies
- Dairy free hot chocolate
- Microwave fudge
- Hot fudge sauce
Dairy Free Chocolate Espresso Cupcakes
- Prep Time: 1 hours
- Cook Time: 18 minutes
- Total Time: 1 hours 18 minutes
- Yield: 16 cupcakes 1x
Ingredients
For the cupcakes:
- 1/2 cup butter flavored vegetable shortening
- 1 cup sugar
- 2 teaspoons instant espresso powder
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup + 1 tablespoon water
- 6 tablespoons cocoa powder
- 1/3 cup Kahlua or coffee liqueur
- Pinch of coarse salt
- 1/2 teaspoon baking soda
- 1 cup all-purpose flour
For the frosting:
- 1 cup butter-flavored vegetable shortening
- 3/4 cup cocoa powder
- 1 teaspoon vanilla extract
- Pinch of coarse salt
- 2 – 4 tablespoons water, as needed
- 4 – 5 cups powdered sugar
Instructions
- Preheat oven to 350˚F (180˚C) and place liners in a muffin pan.
- In a bowl with an electric mixer, beat sugar, espresso and shortening at a medium speed until fluffy – about 2 minutes.
- Add eggs, one at a time, beating until incorporated.
- Add vanilla extract, water and cocoa powder, beating until incorporated.
- Add Kaluha, salt and baking soda, beating until incorporated.
- Add flour in three parts, scraping sides as needed and mixing until smooth.
- Divide batter between muffin liners – filling about halfway.
- Bake for 16 – 18 minutes or until an inserted toothpick comes out clean.
- Remove from oven and allow to cool in pan for about 5 minutes before transferring to a cooling rack. Allow muffins to cool completely before frosting.
- In a large bowl with an electric mixer, beat shortening, cocoa powder, vanilla extract, salt and water until smooth. Add powdered sugar in 1 cup increments until desired consistency is reached.
Notes
You can substitute the shortening with unsalted butter or coconut oil if you prefer.
Nutrition
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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Your instructions for the cupcakes say to add “salt” – but the ingredient list doesn’t list salt for the cupcakes. if we are to add salt, how much?
Thanks for pointing that out! I must have missed it in the ingredient list. It’s actually just a pinch (or 1/8 teaspoon).