Description
Delight in these rich and moist Chocolate Coffee Cream Cupcakes, blending deep cocoa flavors with a hint of robust coffee. Topped with a luscious coffee-infused whipped cream frosting, these cupcakes are perfect for coffee lovers and chocolate enthusiasts alike.
Ingredients
Scale
Cake Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup sugar
- 2 large eggs
- ½ cup unsalted butter, melted (or vegetable oil)
- ½ cup strong brewed coffee (or 1 Tbsp instant espresso + ½ cup hot water)
- 1 tsp vanilla extract
Frosting Ingredients
- 1 cup heavy cream, chilled
- 2 Tbsp powdered sugar
- 1–2 tsp instant coffee granules (or 2 Tbsp cooled espresso)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Combine Wet Ingredients: In a separate bowl, beat the sugar and eggs until combined. Then add the melted butter (or vegetable oil), brewed coffee, and vanilla extract. Mix until the batter is smooth and uniform.
- Make Batter: Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix to maintain cupcake tenderness.
- Bake: Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool cupcakes on a wire rack.
- Make Frosting: In a chilled mixing bowl, whip the heavy cream with powdered sugar and instant coffee granules until stiff peaks form. Be careful not to overwhip to avoid turning the cream into butter.
- Frost & Serve: Once the cupcakes are fully cooled, pipe or spread the coffee cream frosting evenly over each cupcake. Optionally, garnish with chocolate shavings, a light dusting of cocoa powder, or a drizzle of chocolate sauce for added flair.
Notes
- You can substitute vegetable oil for melted butter in the cake batter for a dairy-free option.
- Use freshly brewed strong coffee or espresso for the best flavor impact.
- Chilling the heavy cream before whipping helps achieve stiffer peaks.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- To serve chilled cupcakes at room temperature, let them sit out for about 15 minutes before eating.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
Keywords: Chocolate cupcakes, Coffee cupcakes, Coffee cream frosting, Moist chocolate cake, Dessert cupcakes, Coffee lover dessert
