Yes, you can lick the spoon! This Moist Chocolate Cupcake and Chocolate Espresso Frosting recipe is easy, fluffy, and packed with rich Luker Chocolate flavor. Hints of luscious Tumaco dark chocolate combined with creamy sour cream or mascarpone make this recipe truly irresistible!
Moist, decadent chocolate cupcakes are easy to make a boast a rich, chocolatey flavor! Hints of luscious Tumaco Dark Chocolate combined with creamy sour cream and espresso frosting make this recipe totally irresistable.
2 Cups (260g) All purpose flour
1½ Cups (350g) Granulated sugar
1 tsp (5g) Kosher Salt
1¾ tsp (11g) Baking soda
¾ Cup + 3 Tbsp (214g) Water, boiling
1 Cup + 1 Tbsp (53g) Luker Cocoa Powder
⅔ Cup (150g) Buttermilk
1 ⅓ Cups Vegetable Oil
2 Large eggs
1 Tbsp (15g) Pure Madagascar Vanilla Extract
½ Cup (2 sticks, 226g) Butter
1 ¾ Tbsp (25g) Dreidoppel Espresso Paste
6 oz (170g) Tumaco 65%
1½ tsp (7.5g) Pure Madagascar Vanilla Extract
2 ½ Cups (300g) Powdered sugar
½ Cup (113g) Sour cream or mascarpone
Preheat the oven to 350°F
Sieve together the flour, granulated sugar, salt, and the baking soda. Sieve twice with these products.
Using the hot water, dissolve the cocoa powder. Cool this mixture down and it will thicken naturally.
In a medium mixing bowl, combine the buttermilk, vegetable oil, and the eggs. Whip at high speed for 10 minutes.
Alternatively, add in the dry sifted ingredients and the cocoa mixture slowly while the mixing continues to mix. Scrape down the bowl twice during this mixing process.
When the mixing is completed, cover the bowl with a plastic sheet and set aside for an hour.
Fill your cupcake tins and bake for 20-25 minutes at 350°F.
15% OFF YOUR FIRST ORDER
when you sign up for our awesome emails!