Instant Drinking Chocolate

This is an awesome recipe we found from


For the cupcakes

For the espresso buttercream


  • Heat oven to 350°F. Prepare two muffin pans with cupcake liners.
  • Stir together flour, cocoa, baking powder, baking soda, instant espresso powder and salt in large bowl. 
  • In a second mixing bowl, whisk together the eggs, oil, sour cream (or greek yogurt), vanilla extract, and sugar . 
  • Fill each cupcake well about 3/4 cup full of batter.
  • Bake for about 14 minutes, rotating pans halfway through baking. Remove cupcakes from pans and allow to cool on a wire rack. Cool completely. 
  • For the frosting combine the butter and powdered sugar and mix on low, then increase the speed for 2-3 minutes until light and fluffy. Add in your heavy cream, vanilla extract, and instant espresso powder. Beat on medium-high for 8 minutes.
  • With a pastry bag and tip attached, pipe the frosting on each cupcake. Decorate with sprinkles. Store at room temperature for up to 2 days. Refrigerate for up to 3 days, just bring back to room temperature before serving.


  • Be sure to measure your flour accurately. For a full tutorial on how and whyread this post.
  • Be sure to use natural unsweetened cocoa powder not dutch process. They are not the same. You can read about the differences here.
  • When baking these, it’s best to rotate the pans halfway through their baking time. Every oven can have hot spots so they may not bake evenly. Give them a turn in the oven, so they all bake up pretty.
  • Once they are baked, be sure to take them out of the pans and cool on a cooling rack. Leaving them in your pans means they will continue to bake and could end up dry.

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