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Chocolate Coffee Cream Cupcakes

Chocolate Coffee Cream Cupcakes

Delight in rich, moist Chocolate Coffee Cream Cupcakes that perfectly blend the deep flavors of cocoa and espresso. These cupcakes feature a tender crumb paired with a luscious coffee-infused frosting, ideal for any occasion, from cozy afternoons to impressive desserts at gatherings.

  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale

Cupcake Batter

  • 1 1/4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup strong brewed coffee or espresso, cooled
  • 1/4 cup milk or buttermilk

Coffee Cream Frosting

  • 4 ounces cream cheese or 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 2–3 tablespoons strong brewed coffee or espresso

Instructions

  1. Prepare the Batter: Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and set aside. In a large bowl, beat the softened butter with sugar until fluffy. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
  2. Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and brewed coffee into the butter mixture, starting and ending with the dry ingredients. Mix gently but thoroughly until fully incorporated, creating a smooth batter without overmixing.
  3. Bake the Cupcakes: Divide the batter evenly into cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
  4. Make the Coffee Cream Frosting: Beat softened cream cheese (or butter) with powdered sugar until smooth and creamy. Gradually add brewed coffee or espresso, tasting as you go until desired coffee intensity is reached. Frost each cooled cupcake generously.
  5. Add Final Touches: Optionally, sprinkle cocoa powder or grated chocolate over the frosting. Decorate with coffee beans or chocolate shavings for an extra special presentation.

Notes

  • Use fresh brewed coffee instead of instant for best flavor.
  • Ensure all ingredients are at room temperature for smooth mixing and even baking.
  • Do not overmix batter to maintain light and fluffy cupcakes.
  • Make sure cupcakes are fully cooled before frosting to prevent melting.
  • Adjust coffee strength in frosting gradually according to taste.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Contains gluten and dairy (can be modified to vegan/dairy-free)

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 280
  • Sugar: 25g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 55mg

Keywords: chocolate cupcakes, coffee cupcakes, mocha cupcakes, coffee cream frosting, easy cupcake recipe, dessert