chocolate macchiato nutella cupcakes with espresso swiss meringue buttercream and cacao nibs

How to write this post?

This recipe took me a month to perfect.

Yes, I really did want to eat some good coffee cupcakes. Because that is basically what this is right?

At the bottom of things, yes. But there are coffee cucpakes, and there are these.

These cupcakes, apart from being very moist and full of coffee flavor, are also drizzled with a coffee glaze, then filled with Nutella, and topped off with an espresso swiss meringue buttercream.

That sounds like a big project. Yes it was. Hence the amount of time (and many failed attempts) to perfect it.

But I am glad to report that I have finally found the combination of flavors that work beautifully together. It is quite a bit of effort, but you don't have to make all the components. You can always make the glaze to glaze the cupcakes, or simply pipe the buttercream on the cupcakes. When you bake at home, your bakes can be as complicated (or not) as you like.

Here are the step-by-step instructions on how to make the cupcakes and the glaze. You can find the instructions on how to make the Espresso Swiss Meringue Buttercream here.

Into the bowl of a mixer, add cake flour, sugar, cocoa powder, baking soda and salt. Mix with the paddle attachment on low speed until combined.

Add the oil, buttermilk, eggs and vanilla extract. Increase the speed of the mixer to medium and mix until well-combined,

Dissolve the espresso in boiling water. Reduce the speed of the mixer to low and add this to the batter slowly.

Scrape the sides and bottom of the mixing bowl and give the batter one last mix.

The batter is very watery, so this is a great opportunity to show you my new tool - my Tovolo Cupcake Pen!

All I had to do was to pour the batter into the cupcake pen, and squeeze the required amount into the cupcake liners. I was over the moon because this means I have total control over how much batter goes into each liner and at the same time, prevent any spillage.

Bake the cupcakes at 150°C for 20-25 minutes, or until a skewer inserted into the deepest part of the cupcake emerges cleanly.

Cool the cupcakes in the baking tray for 10-15 minutes before transferring onto a wire rack to cool completely.

To make the glaze, whisk the espresso powder in warm water.

Add 3/4 cups (93g) of the icing sugar and whisk until smooth.

Core the center of the cupcakes. I used an apple corer but you can use any tool you have.

Pour a teaspoon of glaze into the hole and over the top of the cupcake.

Spoon a tablespoon of Nutella into the hole in the cupcake.

Frost the cupcakes with the buttercream.

Whisk the remaining icing sugar into the glaze until smooth.

Drizzle on the buttercream.

And top with cacao nibs.

This is the ultimate cupcake for any coffee lover.

If you have some time on your hands, and want some cupcakes, why not try making these?

You won't regret it, I promise!

RECIPE
Chocolate Macchiato Cupcakes (Makes 24)
Adapted from lifeloveandsugar

Ingredients:
2 cups (200g) cake flour
2 cups (400g) sugar - I reduced this by 50%
3/4 cup cocoa powder - I used Valrhona
2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup (240ml) buttermilk
1 cup (240ml) vegetable oil - I used canola oil
1 1/2 teaspoon (7.5ml) vanilla extract
4 tablespoons (20g) espresso powder - I used Illy Ground Espresso Coffee, Dark Roast
1 cup (240ml) boiling water
Cacao nibs, to decorate (optional)

Method: 
1. Into the bowl of a mixer, add cake flour, sugar, cocoa powder, baking soda and salt. Mix with the paddle attachment on low speed until combined.
2. Add the oil, buttermilk, eggs and vanilla extract. Increase the speed of the mixer to medium and mix until well-combined,
3. Dissolve the espresso in boiling water. Reduce the speed of the mixer to low and add this to the batter slowly.
4. Scrape the sides and bottom of the mixing bowl and give the batter one last mix.
5. Fill the cupcake liners until 3/4 full.
6. Bake the cupcakes at 150°C for 20-25 minutes, or until a skewer inserted into the deepest part of the cupcake emerges cleanly.
7. Cool the cupcakes in the baking tray for 10-15 minutes before transferring onto a wire rack to cool completely.

Coffee Glaze (Makes enough to glaze 24 cupcakes)
Adapted from lifeloveandsugar

Ingredients:
2 tablespoons (10g) espresso powder - I used Illy Ground Espresso Coffee, Dark Roast
6 tablespoons (90ml) warm water
2 1/2 cups (312g) icing sugar, sifted, divided into 3/4 cups and 1/2 cup

Method:
1. Whisk the espresso powder in warm water.
2. Add 3/4 cups (93g) of the icing sugar and whisk until smooth.

Recipe for Espresso Swiss Meringue Buttercream, see here.

To assemble cupcakes
1. Core the center of the cupcakes. I used an apple corer but you can use any tool you have.
2. Pour a teaspoon of glaze into the hole and over the top of the cupcake.
3. Spoon a tablespoon of Nutella into the hole in the cupcake.
4. Frost the cupcakes with the buttercream.
5. Whisk the remaining icing sugar into the glaze until smooth.
6. Drizzle on the buttercream.
7. Top with cacao nibs.