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Chocolate Cupcakes with Chocolate Espresso Frosting are rich and fudgy with a boost of caffeine that sends them right over the top! This recipe uses a “doctored” cake mix for quick baking, which makes them quick and easy while still tasting totally gourmet.

Closeup of two dark chocolate cupcakes with chocolate espresso frosting sitting on a pink tray against a white background.

Although I love baking from scratch, sometimes I use a cake mix, simply because I am in a hurry (or lazy). But I try to make it taste more like homemade by adding a few things.

The one thing that I do not use from a tub or a box, however, is frosting. I always make my own frosting because it taste so much better and is so easy, and comes together with just a few ingredients.

This frosting could not be an easier and it is so delicious. It has a rich fudge like taste, is creamy, has a hint of coffee and is the perfect accompaniment to these cupcakes.

Honestly, I could eat a bowl of this frosting and sometimes I have to make a batch and a half because I eat too much.

I hope that you try these rich, scrumptious fudgy cupcakes perhaps even make them for the upcoming holiday.

Enjoy!

Note: I am not paid to promote Nielsen Massey Vanilla. I have used it for a long time and love the flavor.

Overhead view of a rectangular pink tray with brown writing on it holding two large chocolate cupcakes with chocolate espresso frosting mounded high on the cupcakes, along with a cup of black coffee in a glass cup and a spoon.

Why you’ll love thiese Chocolate Cupcakes with Chocolate Espresso Frosting

Rich, fudgy chocolate with creamy espresso chocolate frosting
Easy “doctored” box mix makes the recipe super simple
The frosting is so good you’ll want to eat it with a spoon
Great for picnics, events, and family or holiday gatherings

Ingredients

For the cupcakes:

Box chocolate cake mix
Small package of chocolate pudding (not instant)
Nielsen-Massey vanilla
Eggs
Warm coffee
Oil

For the frosting:

Butter
Strong coffee
Cocoa powder
Confectioners sugar

Closeup overhead view of a chocolate cupcake with chocolate espresso frosting swirled on the top in a rich, glossy mound, sitting on a pink ceramic tray along with a cup of black coffee and a silver spoon on a wood table.

How to Make Chocolate Cupcakes with Chocolate Espresso Frosting

For the cupcakes:

Mix all ingredients in a bowl and beat with an electric mixer on low for 30 seconds and then on medium speed for 2 minutes.
Scoop into cupcake tins lined with baking liners or prepared greased pans. Remember to fill the tins 2/3 full or the cupcakes will overflow.
Bake according to the box directions.
Remove from heat and let cool.

For the frosting:

Melt butter in bowl.
Whisk in the cocoa powder until smooth.
Alternate the confectioners sugar and the coffee until the frosting is mixed smooth.

Tips & Variations

Spike them. Add some coffee-flavored Kahlua liqueur to the batter and/or the frosting.
Decorate them. Add some chocolate sprinkles for fun.
Add some crunch. Try throwing a handful of crushed chocolate-covered coffee beans or roasted cacao nibs into the batter.

Angled view of three large chocolate cupcakes with chocolate espresso frosting on a pink tray against a white background.

Storage

THese cupcakes can be stored in a cool place, covered, for up to 2 days, then refrigerated for another 3 days.

More Cupcake Recipes

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