When we think of cupcakes, we usually imagine sweet treats, but these Green Tomato Chocolate Espresso Cupcakes blend the tangy freshness of green tomatoes with the rich, sweet flavor of cocoa and the deep aroma of espresso. This unique combination will surprise your taste buds and create an unforgettable confectionary delight. To intensify the flavor, our cupcakes are adorned with candied green tomato pieces, adding a special charm and taste.


For the Dark Chocolate Ganache:

  • 100 ml heavy cream
  • 100 g dark chocolate (about 70%)
  • 250 ml of cold whipping cream

For the candied green tomato garnish:

  • 1/2 cup green tomatoes, diced in 5-7mm cubes
  • 1/4 cup granulated sugar
  • 1/4 cup water

For the cupcakes:

  • 1 cup green tomatoes, diced in 5-7mm cubes
  • large pinch of salt
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup yogurt
  • 1 teaspoon vanilla extract
  • 180 ml extra strong espresso, hot


Dark Chocolate Ganache:

Prepare the ganache first because it requires cooling in the refrigerator for several hours.
In a small pot, bring 100 ml of whipping cream to a boil. Remove from the heat and pour into the chocolate, stirring until it melts completely. Mix with a hand mixer to obtain a smooth and shiny mixture.
Then add 220 ml of very cold whipping cream. Mix for a few minutes until the cream is smooth.
Cover the ganache with cling film so that the surface of the ganache is in contact with the cling film. Put everything in the fridge for at least 3-4 hours. If you prepare it the day before, it will be even better.

Candied green tomato garnish:

In a small saucepan, combine the diced green tomatoes, granulated sugar, and water.
Cook over medium heat, stirring frequently, until the mixture thickens and the green tomatoes become candied, about 15-20 minutes.
Remove from heat and let them cool.


Add a large pinch of salt to the diced green tomatoes, mix well, and set aside for about 15-30 minutes so the tomatoes release their juices. Rinse under running water and dry off excess water on a paper towel.
Preheat the oven to 350°F (175°C). Line muffin tins with cupcake liners or grease and dust with flour.
In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and baking soda. Set aside.
In another bowl, beat the eggs with the sugar, yogurt, vegetable oil, and vanilla extract until the mixture becomes fluffy.
Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Then, fold in the finely diced green tomatoes and hot espresso until fully incorporated.
Fill the prepared muffin cups about 2/3 full with the cupcake batter.
Bake the cupcakes in the preheated oven for approximately 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove them from the oven and allow them to cool.
Take the chocolate ganache out of the fridge. The cream should thicken and have a smooth consistency. Using an electric mixer or food processor, beat the ganache on medium speed for a few seconds. Don’t beat it too long, just enough to get a creamy consistency.
Transfer the ganache to a pastry bag and decorate the cooled cupcakes.
Garnish with candied green tomatoes.

Dorota Basiura
Website Content Director