Moist Chocolate Cupcakes and Chocolate Espresso Tumaco 65% Frosting

January 14, 2021

Moist Chocolate Cupcakes and Chocolate Espresso Tumaco 65% Frosting

Yield: 24 cupcakes

Cake Ingredients: 

 2 cups (260 g) All purpose flour
1 1/2 cups (350 g) Granulated sugar
1 tsp (5 g) Kosher Salt
1 3/4 tsp (11 g) Baking soda
3/4 cup + 3 tbsp (214 g) Water, boiling
1 cup + 1 tbsp (53 g)

Luker cocoa powder (LUK CP1)

2/3 cup (150 g)


1 1/3 cups

Vegetable oil


Large eggs

1 tbsp (15 g)

Vanilla extract


Frosting Ingredients: 

 1/2 cup (2 sticks) (226 g) Butter
1 3/4 tbsp (25 g) Dreidoppel Espresso Flavor Paste
6 oz (170 g) Tumaco 65%
1 1/2 tsp (7.5 g) Vanilla extract
2 1/2 cups (300 g) Powdered sugar
1/2 cup (113 g) Sour cream or mascarpone



Cake: Bake at 350°F for 20-25 minutes

1.) Sieve together the flour, granulated sugar, salt, and the baking soda. Sieve twice with these products.

2.) Using the hot water, dissolve the cocoa powder. Cool this mixture down and it will thicken naturally.

3.) In a medium mixing bowl, combine the butter milk, vegetable oil, and the eggs. Whip at a high speed for 10 minutes.

4.) 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.

5.) When the mixing is completed, cover the bowl with a plastic sheet and set aside for an hour.

6.) Fill your cupcake tins and bake for 20 minutes at 350°F.


Frosting Instructions:

1.) Whip the butter until it is creamed.

2.) Add in Dreidoppel Espresso Flavor Paste and melted Tumaco 65% chocolate.

3.) Add vanilla extract and blend well.

4.) Immediately add in the sifted powdered sugar in 3 stages, alternating the sour cream or mascarpone. 

5.) Scrape down the mixing bowl to assure an even blend. 



 Tumaco 65% frosted and decorated cupcakes