Name: Chocolate Espresso Cupcakes with Ganache Frosting Recipe
Prep time: 30 min
Cook time: 17 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 10 3/4 ounces (1 3/4 cups plus 2 teaspoons) good-quality bittersweet/semisweet chocolate chips; 7 3/8 ounces (7/8 cup plus 1 teaspoon) heavy cream, heated to a simmer; 4 ounces (1/2 cup) espresso or strongly brewed coffee, hot; 2 7/8 ounces (2/3 cup, spoon and level) all-purpose flour; 2 3/8 ounces (2/3 cup) good-quality natural cocoa powder (not Dutch process); 1 1/2 teaspoons espresso powder; 1/2 teaspoon baking soda; 3/8 teaspoon salt; 6 1/2 ounces (7/8 cup plus 1 tablespoon) granulated sugar; 3 ounces (6 tablespoons) neutral-flavored cooking oil; 2 large eggs, room temperature; 4 ounces (1/2 cup) espresso or strongly brewed coffee, cooled to room temperature; 1 1/2 teaspoons vanilla extract; Chocolate espresso beans, for decoration; Chocolate jimmies, for decoration

If you are ready to indulge in something truly decadent yet perfectly balanced, let me introduce you to the Chocolate Espresso Cupcakes with Ganache Frosting Recipe. This delicious treat combines the rich, bold flavors of bittersweet chocolate and espresso, creating a cupcake experience that is both comforting and delightfully sophisticated. Moist chocolate cupcakes infused with espresso are topped with a silky, whipped ganache frosting that melts in your mouth and adds a glossy finish. Each bite gives you that perfect harmony of deep chocolate and coffee notes, making these cupcakes a personal favorite for celebrations or simply a special pick-me-up moment.

Ingredients You’ll Need

This image shows a set of ingredients for baking on a white marbled surface. There are two whole eggs and two empty shells on the left. Moving right, there is a small white bowl with cream, then a larger white bowl with flour. Below, there is a medium-sized white bowl filled with sugar, a spoon resting on the side. Next to it is a small white bowl with dark chocolate chips, and just right is a medium white bowl filled with cocoa powder. Below that, another small white bowl holds baking powder and coffee powder. In front of it, a small amount of olive oil is in a white bowl. On the right side a beige cloth holds a metal whisk. There is also a small glass cup filled with dark coffee near the center-right. The colors contrast well, with the dark browns of cocoa, chocolate, and coffee against the white bowls and light marbled surface. The overall layout is neat and spaced, offering a clear view of each ingredient. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple and carefully chosen to create a cupcake that’s bursting with flavor and amazing texture. Each one plays a special role, from the robust cocoa that provides depth to the espresso powder that enhances every bite with a subtle coffee kick.

Bittersweet/semisweet chocolate chips (10 3/4 ounces): Use high-quality chocolate to ensure a rich, smooth ganache and chocolate flavor.
Heavy cream (7 3/8 ounces): Heated to a simmer, this creates a luscious, silky ganache when combined with chocolate.
Espresso or strongly brewed coffee (4 ounces hot + 4 ounces cooled): Adds an intense coffee flavor that complements the chocolate beautifully.
All-purpose flour (2 7/8 ounces): Provides structure to the cupcakes while keeping them tender.
Natural cocoa powder (2 3/8 ounces): Essential for that deep chocolate color and flavor, avoid Dutch process for best results.
Espresso powder (1 1/2 teaspoons): Amplifies the espresso notes without overpowering the cake.
Baking soda (1/2 teaspoon): Helps the cupcakes rise perfectly light and fluffy.
Salt (3/8 teaspoon): Balances the sweetness and enhances the chocolate taste.
Granulated sugar (6 1/2 ounces): Sweetens the cupcakes just right, adding moisture as well.
Neutral-flavored cooking oil (3 ounces): Keeps the cupcakes moist and tender.
Large eggs (2, room temperature): Bind the ingredients together and add richness.
Vanilla extract (1 1/2 teaspoons): Adds warmth and rounds out the flavors.
Chocolate espresso beans & chocolate jimmies: Perfect decorative touches that add texture and a burst of flavor on top.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Chocolate Espresso Cupcakes with Ganache Frosting Recipe

Step 1: Make the Whipped Chocolate Ganache Frosting

Start by placing the chocolate chips in a microwave-safe bowl. Pour the hot heavy cream and hot espresso over the chocolate and let it sit for about 5 minutes. Then, stir gently until you have a perfectly smooth ganache. This step is crucial because the ganache is going to be whipped into a fluffy frosting, so patience here gives you that luscious texture. Set it aside to cool at room temperature, stirring occasionally to help it cool evenly.

Step 2: Prepare the Oven and Mixing Bowls

Preheat your oven to 350ºF, and line a 12-cup muffin pan with cupcake liners. This simple prep ensures that your cupcakes will bake evenly and won’t stick, letting you enjoy your beautiful creation without fuss.

Step 3: Combine the Dry Ingredients

Whisk together flour, cocoa powder, espresso powder, baking soda, and salt. This blend not only adds the rich chocolate and coffee flavor but also guarantees that your cupcakes rise beautifully. Sifting and mixing these ingredients well prevents lumps and creates a smooth, even texture.

Step 4: Mix the Wet Ingredients

In a separate bowl, whisk granulated sugar, neutral oil, eggs, cooled espresso, and vanilla extract until the mixture is smooth and light. This step infuses moisture and subtle sweetness into the batter, and the espresso incorporated here solidifies that coffee-chocolate magic.

Step 5: Bring It All Together

Gently fold the dry ingredients into the wet one using a spatula. Stir just until everything is combined — overmixing can make cupcakes tough, so it’s okay if the batter has a few small lumps. This balance is key for tender cupcakes with great crumb.

Step 6: Portion and Bake

Divide the batter evenly among the lined muffin cups, filling each about two-thirds to three-quarters full. Bake for 15 to 17 minutes, or until the tops spring back when lightly pressed and a toothpick inserted comes out clean. Allow cupcakes to cool about 10 minutes in the pan before transferring them to a wire rack. Cooling fully is important so the frosting doesn’t melt.

Step 7: Whip the Ganache and Frost

Transfer your cooled ganache to a stand mixer fitted with a wire whip or use a handheld mixer, and whip on medium-high speed until it thickens and lightens in color slightly. This frosting is decadent but airy, the perfect finishing touch. Pipe or spread generously on the cooled cupcakes, then garnish with chocolate espresso beans and a sprinkle of chocolate jimmies to add just the right crunch and sparkle.

How to Serve Chocolate Espresso Cupcakes with Ganache Frosting Recipe

The image shows a group of dark brown chocolate cupcakes with a smooth, slightly cracked top, each wrapped in white cupcake liners. They are arranged on a metal cooling rack placed over a light beige cloth, with a soft, natural light that highlights the texture of the cupcakes. The background is a white marbled surface that adds a clean, simple touch to the warm and cozy scene. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Topping these cupcakes with chocolate espresso beans not only brings an elegant look but adds a delightful pop of intense coffee flavor. Chocolate jimmies give texture and festive appeal — feel free to also dust with cocoa powder or edible glitter for a party-perfect presentation.

Side Dishes

Pair these rich cupcakes with a bright fruit salad or a tangy raspberry coulis to balance out their decadence. A cup of freshly brewed espresso or a creamy cappuccino complements this dessert beautifully, turning your cupcake moment into a full sensory experience.

Creative Ways to Present

Serve cupcakes on a tiered cake stand for a stunning display during celebrations. You can also slice one cupcake in half and add a scoop of vanilla bean ice cream on the side for a fun twist that will wow your guests. Wrapped individually in pretty boxes, they also make perfect homemade gifts.

Make Ahead and Storage

Storing Leftovers

Store any leftover cupcakes in an airtight container at room temperature for up to 2 days to keep them moist. If your kitchen is warm, refrigeration is fine but bring them back to room temperature before serving for the best flavor and texture.

Freezing

You can freeze these cupcakes without frosting for up to 3 months. Wrap them tightly in plastic wrap and place in a freezer bag. Thaw overnight in the fridge before frosting. Frosted cupcakes don’t freeze as well because ganache might separate or lose its whipped texture.

Reheating

To refresh chilled cupcakes, let them sit at room temperature or warm gently in a microwave for about 10-15 seconds—just enough to soften but not melt the frosting. This will revive the flavors and softness as if freshly baked.

FAQs

Can I use regular brewed coffee instead of espresso?

Absolutely! Strongly brewed coffee works well if you don’t have espresso on hand, though espresso will give a more pronounced coffee flavor that perfectly complements the chocolate.

Is it possible to make these cupcakes dairy-free?

You can try substituting dairy-free chocolate chips and using coconut cream instead of heavy cream for the ganache. Keep in mind that texture and flavor may vary slightly, but it’s a great alternative for dietary needs.

How do I prevent the ganache frosting from becoming grainy?

Make sure to heat your cream gently to a simmer but not boiling, and let it sit on the chocolate before stirring to melt smoothly. Also, avoid overwhipping the ganache when forming the frosting to keep it silky.

Can I make this recipe into a layer cake instead of cupcakes?

Yes! Simply pour the batter into greased round cake pans and adjust the baking time accordingly. The ganache frosting works wonderfully on layers as well.

What is the best way to store leftovers to maintain freshness?

Keep leftover cupcakes in an airtight container at room temperature for 1-2 days or refrigerate if your home is warm. Avoid leaving them out uncovered to prevent drying.

Final Thoughts

There’s something truly special about the Chocolate Espresso Cupcakes with Ganache Frosting Recipe — it’s a combination of flavors and textures that feels luxurious yet approachable. Whether you’re baking for a party or simply treating yourself, these cupcakes bring a cozy, indulgent warmth that’s hard to beat. Give this recipe a try and enjoy the magic of chocolate and coffee coming together in one unforgettable bite.