Chocolate Chip Cupcakes with Coffee Frosting
My friend requested chocolate chip cupcakes for her birthday, and the recipe was so good, I wanted to share it with you guys! The coffee frosting really makes these cupcakes special because it intensifies the flavor of the chocolate chips, but vanilla or chocolate buttercream would also be delicious! I brewed espresso using my Moka Pot, but you could also combine 1 tablespoon of instant coffee or espresso powder with 1 tablespoon of hot water. Just be sure to let it cool down or your frosting will melt!
Chocolate Chip Cupcakes with Espresso Frosting
- Stand or hand mixer
- Muffin tin
Chocolate Chip Cupcakes
- 7 tablespoons unsalted butter softened
- 1 tablespoon cannabis butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 cup milk
- 1/3 cup chocolate chips
- 1/2 cup unsalted butter softened
- 2 ounces cream cheese softened
- 3 cups powdered sugar
- 1 tablespoon espresso room temperature
- 2 tablespoons heavy whipping cream
For the cupcakes
- Heat your oven to 375° F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl using an electric mixer, beat together the butters and sugar until the mixture is light and creamy.
- Add the eggs one at a time, beating well after each addition, and stir in the vanilla.
- Alternate adding the flour mixture and the milk to the creamed butter and sugar mixture. Beat on low speed until just combined.
- Fold in the chocolate chips by hand.
- Divide the batter into the prepared cupcake liners, filling each to about 2/3 full.
- Bake the cupcakes approximately 18-20 minutes until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pan for several minutes before transferring to a rack to cool completely before frosting.
For the frosting
- In a large mixing bowl using an electric hand mixer or in a stand mixer, beat the butter and cream cheese until light and fluffy.
- Add the powdered sugar 1 cup at a time, until combined.
- Beat in the espresso and heavy whipping cream until the consistency is fluffy and creamy, 3-5 minutes.