Name: Chocolate Espresso Cupcakes (Inspired by Short n' Sweet)
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Ingredients: For the Chocolate Espresso Cupcakes:; 1 cup all-purpose flour; 3/4 cups white sugar; 6 Tbsp. dutch processed cocoa powder; 1/4 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 1 tsp. espresso powder; 2 large eggs; 1/4 cups milk; 2 espresso shots; 1/2 cup sour cream; 1/2 cup vegetable oil; 1 tsp. vanilla extract; For the Whipped Cream Frosting:; 4 oz. cream cheese, softened; 1 cup powdered sugar; 2 tsp. blue spirulina powder; 1/2 tsp. vanilla extract; 1 + 1/2 cup heavy whipping; edible blue glitter, for topping; raspberries + gummy lips, for topping

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Chocolate Espresso Cupcakes (Inspired by Short n' Sweet)

Just like Sabrina’s music, these Chocolate Espresso Cupcakes are a little sweet, a little bold, and completely irresistible! A soft, rich chocolate cupcake paired with a smooth espresso flavor, topped with a swirl of whipped cream frosting. And what a surprise, it’s naturally colored with blue spirulina powder! They’re the perfect little pick me up, and sure to make anybody’s day! And I’m obsessed. Iykyk 💙💋

If there’s one thing we love making, it’s cupcakes! 🧁 They are always so cute, and you can get really creative with them! we’ve done some Taylor Swift themed cupcakes before, which were a big hit, so we wanted to do something a bit different.

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Our favorite album since the day it came out has been Short n’ Sweet by Sabrina Carpenter. So we knew that we had to do something themed around that! 🩵💋💄 For this recipe, we went all in for the aesthetic of the album. Playful, colorful, and full of personality. 😙

Ingredients:

Flour: Just use regular all-purpose flour for these cupcakes!

Sugar: This recipe only uses granulated sugar.

Cocoa Powder: Use dutch-processed cocoa powder, as it gives the cupcake a deeper and richer chocolate flavor!

Baking Powder + Baking Soda: These are the leavening ingredients in the cupcake batter.

Salt: Salt brings out the flavor and helps balance the sweetness of the cupcake.

Espresso + Espresso Powder: The fresh espresso is what makes these cupcakes espresso-flavored! We also like adding in a bit of espresso powder to enhance the flavor even more.

Eggs: Eggs help bind everything together and make the cupcakes light and fluffy!

Milk: Milk helps the cupcakes by adding moisture – we recommend using whole milk.

Sour Cream: You can also use greek yogurt if that’s what you have on hand! Just be sure to use full-fat greek yogurt.

Vegetable Oil: Vegetable oil keeps the cupcakes moist and helps them stay soft longer!

Vanilla Extract: Vanilla extract adds a warm, sweet flavor that enhances the taste of the cupcakes!

The cupcake is made with espresso shots ☕️ and cocoa powder to give it the perfect flavor! also, the frosting gets it bright blue color from blue spirulina powder, which is a superfood and totally natural!! 💙 And of course, we dusted them with edible glitter for that extra sparkle!✨

We wanted to get as on theme as possible for topping the cupcakes. So we used raspberries and sugar gummy lips to decorate them. And they turned out so cute! And it totally goes with the aesthetic of Short n’ Sweet.

As always, we hope you guys enjoyed this recipe, and if you try it be sure to comment down below because we love hearing from you! -Aubrey and Tara 💕✨

Step-By-Step Video:

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Chocolate Espresso Cupcakes (Inspired by Short n’ Sweet)

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Author: Corrigan Sisters
Total Time: 30 mins.
Yield: 15 cupcakes 1x

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Description

Ingredients

Units Scale

For the Chocolate Espresso Cupcakes:

1 cup all-purpose flour

3/4 cups white sugar

6 Tbsp. dutch processed cocoa powder

1/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. espresso powder

2 large eggs

1/4 cups milk

2 espresso shots

1/2 cup sour cream

1/2 cup vegetable oil

1 tsp. vanilla extract

For the Whipped Cream Frosting:

4 oz. cream cheese, softened

1 cup powdered sugar

2 tsp. blue spirulina powder

1/2 tsp. vanilla extract

1 + 1/2 cup heavy whipping

edible blue glitter, for topping

raspberries + gummy lips, for topping

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350F and line a cupcake pan with 15 cupcake liners. Set that aside for later!

2. In a medium-sized bowl, whisk together 1 cup all-purpose flour, 3/4 cups white sugar, 6 Tbsp. dutch processed cocoa powder, 1/4 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, and 1 tsp. espresso powder. Once combined, set that aside.

3. Now to a large bowl, add in 2 large eggs, 1/4 cups milk, 2 espresso shots, 1/2 cup sour cream, 1/2 cup vegetable oil, and 1 tsp. vanilla extract. Whisk that until fully combined, add in the dry ingredients from the second step. Whisk that once more until a smooth batter forms.

4. Now, evenly divide the batter between the 15 liners. Bake at 350F, for about 13-15 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely while making the whipped cream frosting.

5. With an electric hand mixer, beat together 4 oz. softened cream cheese, 1 cup powdered sugar, 2 tsp. blue spirulina powder, and 1/2 tsp. vanilla extract. Beat that until combined, then set aside. In a separate bowl, whip up 1 + 1/2 cup heavy whipping cream until stiff peaks form.

6. Add the whipped cream to the cream cheese mixture. Fold until fully combined.

7. Now, pipe the frosting onto your cooled cupcakes and sprinkle on some edible glitter! Lastly, top each one off with a gummy lip and a raspberry!

8. Enjoy!

Prep Time: 10 mins.
Cook Time: 15 mins.
Category: Dessert
Method: Bake

Nutrition

Serving Size: 1 cupcake
Calories: 275