Rich chocolate combines with brewed coffee in this tender, easy One Bowl Chocolate Coffee Cupcake recipe. This post is sponsored by Single Edition Media on behalf of KitchenAid.
When I was a little girl, I used to think the New Year’s Eves of my adulthood would be all sparkly dresses, dancing all night, balloons dropping from the ceiling and midnight kisses. It wasn’t just a movie-illusion of New Year’s Eve I’d developed though; it was from watching my mom dress up and head out each year when the year would roll a digit ahead.
I thought that’s just what people did.
But then I was an adult, and I discovered that New Year’s Eve isn’t isn’t always like that. The fantasy is expensive, and not everyone is so into it … In fact, it’s only like that if you choose it to be. Ultimately, I haven’t. Somehow, aside from one year when I wore a sequined tank to an early dinner, my New Year’s Eves have never been of the sparkly dresses, dancing all night, balloons dropping variety.
No, I’ve been a little more low-key than that: appetizers and movies, fun desserts and bubbly drinks in my PJs. It works for me.
Not that I would turn down the sparkly dress fantasy if it ever was offered to me …
This year, as we usher in 2016, I’ll be cozied up in my living room and indulging in a delicious One Bowl Chocolate Coffee Cupcake to celebrate. A rich chocolate-coffee cupcake that’s so tender and light is dotted with chocolate covered espresso beans and then dusted with powdered sugar. Yes, you could frost these and it would be excellent. But sometimes a nice cupcake with just a touch of sweet on top is just right.
I really love the way chocolate and coffee come together in these cupcakes. Because there’s no dairy, it’s not mocha but rather a cleaner symphony of the flavors. Good luck eating just one.
This recipe was inspired by the KitchenAid Precision Press, a French press coffee maker that produces bold coffee flavor. With a sleek design and an integrated timer and scale, you are sure to have a perfect cup of coffee every time you use this KitchenAid coffee maker. The boldness of coffee made in the Precision Press inspired me to add both coffee and chocolate covered espresso beans to this cupcake to make it bold too.
This is totally going on my wish list.
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tbsp cocoa powder
- 1 1/2 tsp baking soda
- ½ tsp kosher salt
- 1 large egg
- 6 oz strong coffee, ,
- ¼ cup canola oil
- 1/2 cup chocolate covered espresso beans
- Preheat the oven to 375 degrees. Line 10 muffin cups with liners and set aside.
- In a medium mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the egg and oil to the bowl and stir to combine. The batter will be dry, but you want to incorporate the wet ingredients into the dry ingredients as much as possible. Drizzle in the coffee and stir vigorously for two minutes or until smooth. Stir in the chocolate covered espresso beans.
- Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, until a cake tester inserted into the center of a cupcake comes out clean.
- Transfer to a wire rack and cool completely. Once cooled, dust with powdered sugar.
- Enjoy! Leftovers can be stored in an airtight container for up to four days.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.