Decadent Chocolate Coffee Cream Cupcakes – Rich & Moist
Indulge in the perfect harmony of chocolate and coffee with these irresistibly rich cupcakes. Topped with a velvety coffee-infused cream, they offer a delightful balance of deep cocoa flavor and a hint of espresso. Ideal for coffee lovers and dessert enthusiasts alike, these cupcakes are a guaranteed hit at any gathering!
Prep Time:
20 minutes
Cook Time:
20 minutes
Calories:
Approximately 320 kcal per cucake
ingredients
For the Chocolate Cupcakes
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs (room temperature)
¾ cup granulated sugar
½ cup vegetable oil (or melted butter)
1 tsp vanilla extract
½ cup buttermilk (or whole milk)
½ cup strong brewed coffee, cooled
For the Coffee Cream Frosting
1 cup heavy whipping cream, chilled
½ cup powdered sugar
1 tbsp instant coffee granules (or 1 tsp espresso powder)
1 tsp vanilla extract
Directions
1. Prep & Preheat
Preheat oven to 350°F (175°C).
Line a cupcake pan with 12 paper liners.
2. Mix Dry Ingredients
In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Combine Wet Ingredients
In a separate bowl, whisk eggs and sugar until smooth.
Add oil, vanilla, buttermilk, and coffee, mixing well.
4. Blend Wet & Dry Mixtures
Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
5. Bake to Perfection
Fill cupcake liners ¾ full.
Bake for 18-20 minutes, or until a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.
6. Whip the Coffee Cream
In a chilled bowl, beat heavy cream, powdered sugar, coffee granules, and vanilla until stiff peaks form.
Pipe or spread onto cooled cupcakes.
Frequently Asked Questions
1. Can I omit the coffee in the cupcakes?
Yes, but the coffee enhances the chocolate flavor. Substitute with hot water if needed.
2. How do I prevent dense cupcakes?
Avoid overmixing the batter and ensure your baking powder/soda is fresh.
3. Can I use whipped cream instead of heavy cream?
For best results, use chilled heavy cream—it holds its shape better than pre-whipped cream.
4. How long do these cupcakes stay fresh?
Store in an airtight container in the fridge for up to 3 days.
5. Can I make these ahead and freeze them?
Yes! Freeze unfrosted cupcakes for up to 1 month. Thaw before frosting.
Tools You'll Need
Mixing bowls
Whisk & spatula
Cupcake pan & liners
Electric mixer (for frosting)
Measuring cups & spoons
Piping bag (optional)
Tips
Use high-quality cocoa powder for a richer taste.
Chill your mixing bowl & beaters before whipping cream for extra fluffy frosting.
For a stronger coffee flavor, add ½ tsp more espresso powder to the frosting.
Decorate with chocolate shavings or cocoa powder for an elegant finish.
Allergy Information
Contains: Gluten, dairy, eggs
Dairy-Free Option: Use coconut cream and plant-based milk.
Gluten-Free Option: Substitute with 1:1 gluten-free flour.
Conclusion
These Chocolate Coffee Cream Cupcakes are a dreamy fusion of bold flavors and luscious texture. Simple enough for beginners yet impressive for any occasion, they’re sure to become a favorite. Bake a batch, savor the aroma, and share your delicious results—we’d love to hear how yours turned out!
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