Espresso Fudge Cupcake Recipe

AS SPRING BEGINS AND DAYLIGHT increases, I enjoy baking sweet treats for my family. Nothing tops a productive spring day like an espresso fudge cupcake. This is great for family gatherings and is a crowd favorite, especially if they appreciate all things coffee!
Chocolate Ganache Filling
- 8 ounces semi-sweet chocolate morsels
- 1 cup heavy cream (from goat milk if you have a separator)
Chocolate Cupcakes
1¼ cups unbleached all-purpose flour
½ cup black cocoa powder (substitute with dark cocoa if you can’t get black)
½ cup granulated sugar ½ cup packed brown sugar
½ cup melted butter
¼ teaspoon sea salt
1½ teaspoons baking powder
2 room-temperature eggs
½ tablespoon vanilla extract
½ cup room-temperature goat milk
2 teaspoons espresso powder
Espresso Buttercream Frosting
1½ cups softened butter
2 pounds confectioners’ sugar
1 tablespoon vanilla
1 teaspoon almond extract
1 tablespoon espresso powder
3 to 5 tablespoons goat milk (more if needed)
Preparing the Ganache
Make an hour before you’re ready to use.
In a double boiler, heat heavy cream and chocolate morsels until smooth and glossy.
If you don’t have a double boiler, warm the heavy cream over medium heat until hot and steaming, then pour over chocolate morsels and stir until smooth and glossy.
Separate ganache into two bowls (to cool quicker). Place bowls into the fridge for 45 minutes. Stir every 10 to 15 minutes. The ganache will thicken to the consistency of pudding and be pipeable.
Preparing the Cupcakes
Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, beat together melted butter, brown sugar, sugar, vanilla, and egg.
- In a separate bowl, whisk together espresso powder, cocoa powder, kosher salt, flour, and baking powder.
- Stir dry ingredients and milk into the egg mixture, starting with ½ cup dry and alternating with ¼ cup milk until completely mixed. Place liners in a cupcake pan and fill with batter (about ¼ per liner).
- Bake cupcakes 22 to 25 minutes or until a toothpick comes out clean.
Allow cupcakes to cool 20 minutes before piping in ganache and frosting.
Preparing the Buttercream Frosting
- In a stand mixer, beat butter until smooth.
- Add confectioners’ sugar 1 cup at a time; slowly add milk, vanilla, almond extract, and espresso powder until well blended.
If frosting is too thick, add more milk, 1 teaspoon at a time.
Assembling the Cupcakes
Place a 2A-sized decoration tip into a piping bag and spoon ganache into the bag, leaving enough space to twist the bag closed.
Cut off the bag’s tip to expose the decoration tip, insert it into the top of the cupcake, and gently squeeze. Don’t overfill.

Repeat with each espresso fudge cupcake and then frost as desired.

HANNAH MCCLURE is an old soul mother of four from Ohio. In her spare time, she enjoys sewing, gardening, raising chickens and seasonal hogs, and baking and cooking from scratch. With a love of good food, she loves to use quality local or homegrown ingredients in her recipes, including goat’s milk and cheeses. Find Hannah on Instagram @MuddyOakHennHouse.
Originally published in the Spring 2024 issue of Goat Journal and regularly vetted for accuracy.