Espresso Chip Cupcakes


I’ve been keeping this recipe to myself since April and I’m so so very sorry.

You deserve this.

Happy Saturday! Enjoy a short read with a recipe. I really hope you make these cupcakes.  These are perfect for a crowd because if you’re not expecting people then you will eat them all yourself. I know from experience. They’re simple and so quick. You can have your batter made and in the muffin tin ready to be put in the oven by the time the pre-heat goes off.

While your cupcakes are baking is a great time to make your glaze and your icing. Both are super quick. Once your cakes are done let them cool for around 10 minutes so you can handle them without burning those fingers. Poking fingers into hot cakes isn’t a good idea.

Once they’re cool, spoon your glaze into each hole and onto the tops of the cakes. I never measure but I use a regular spoon and just eye ball it.


The cupcakes should be completely cool before you pipe the icing on. Please don’t rush this step. The last thing that you want at this point is to watch your icing cry down your cake. Pipe icing into the cupcake then make the things look all bakery status and pipe on top.

I hope you enjoy your weekend and find someway to escape this heat. I myself am so beyond ready for my favorite jeans, crisp cool air and colorful tree tops. I enjoy every season or at least try to but this year I’m especially ready for autumn. As we wrap summer up I will be canning the rest of our garden. Absolutely canning my brains out. I have been working so hard to ensure that nothing goes to waste. And I’ve managed to do that so far. So once our summer veggies are resting in jars in my kitchen then I will be ready to welcome fall with open arms.

Espresso Chip Cupcakes

Makes 9 cupcakes

For the cake:

1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup coconut oil, melted
1/2 cup sugar
1 egg, room temperature
2/3 cup brewed espresso, I use a Bialetti Moka Pot
1/2 cup chocolate chips

For the glaze:

1/4 cup brewed espresso
3/4 cup powdered cane sugar
1 TBL butter, melted

For the icing:

1 stick butter, softened
4 ounces cream cheese
1 1/2 tsp vanilla
1 1/2 cup powdered sugar


1. Preheat oven to 350F and line muffin tin with paper liners.
In a large bowl add coconut oil, sugar, and brewed espresso, mix well.
3. In a small bowl add all dry ingredients, mix well.
4. Working in increments, add dry ingredients to the wet mixing well in-between.
5. Add egg to the batter. Mix until well incorporated.
6. Fold in chocolate chips.
7. Disperse batter evenly into 12 muffin liners (already in your pan of course — don’t be silly).
8. Bake for 15-20 minutes OR until centers are done.
9. Remove cupcakes and allow to cool. Once cool to the touch using your finger (I use my pinky) poke holes into the cupcakes.
10. Spoon glaze into each one and drizzle ontop. No certain amount here. Don’t get to wild with it because they won’t hold together.
11. Pipe on icing.
12. Enjoy!

Glaze Instructions:

For the glaze, mix all ingredients until smooth.

Icing Instructions:

For the icing, add all ingredients to a stand mixer (hand held mixer works fine too), whip together butter and cream cheese until creamy. Add vanilla and powdered sugar. Mix well. Prepare piping bag with tip and fill with icing. TIP: I like throwing my icing in the fridge until I’m ready to use it. I think the icing pipes better this way. If you do this, let it sit at room temp for 5 minutes before you pipe.

These are so good it’s crazy. I hope you enjoy them as much as we do!



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