Chocolate Coffee Cream Cupcakes – Rich, Bold & Irresistibly Smooth!
These Chocolate Coffee Cream Cupcakes are a dream for coffee and chocolate lovers alike! Moist chocolate cupcakes are topped with a silky coffee-infused cream frosting, creating the perfect balance of bold flavor and creamy sweetness. Ideal for dessert tables, celebrations, or cozy afternoons with coffee, these cupcakes are easy to make and impossible to resist. One bite and you’ll be hooked!
Equipment
- Muffin tin + liners
- Mixing bowls
- Electric mixer or whisk
- Measuring cups & spoons
- Cupcake corer or small knife
- Piping bag or spoon
- Cooling rack
Ingredients
Cupcake Batter:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder (Dutch-process preferred)
- 1 tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup hot brewed coffee
Coffee Cream Filling:
- 1 cup heavy whipping cream (chilled)
- 2 tbsp powdered sugar
- 1 tbsp brewed coffee or espresso
Optional Ganache Topping:
- ½ cup dark chocolate chips
- ¼ cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
- Mix dry ingredients: In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, beat eggs, sugar, oil, and vanilla until smooth.
- Combine: Gradually add dry ingredients to wet, then stir in hot coffee until batter is smooth.
- Bake: Fill liners ⅔ full. Bake for 18–22 minutes. Cool completely on a rack.
- Core cupcakes: Use a corer or knife to remove centers for filling.
- Make cream: Whip chilled cream with powdered sugar and coffee until stiff peaks form.
- Fill cupcakes: Pipe or spoon cream into each cupcake center.
- Optional ganache: Melt chocolate with cream, stir until smooth, and drizzle or pipe on top.
- Decorate: Add chocolate curls, cocoa dust, or espresso sugar if desired.
Notes
- Use hot coffee in the batter to intensify chocolate flavor.
- Chill cream and bowl before whipping for best texture.
- For a kid-friendly version, use decaf coffee or hot water.
- Cupcakes can be made ahead and frozen unfrosted.
- Add a pinch of salt to the batter to balance sweetness.
- Try flavor twists like caramel drizzle, white chocolate cream, or spiced batter with cinnamon/cardamom.