Chocolate Coffee Cream Cupcakes – Rich & Irresistible
Indulge in these Chocolate Coffee Cream Cupcakes – moist chocolate cupcakes topped with silky coffee cream frosting. Perfect for coffee lovers and chocolate fans alike, these decadent treats make any occasion special. A bakery-style recipe you can easily make at home!
Equipment
- 12-cup muffin tin
- Cupcake liners
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Measuring cups & spoons
- Piping bag with tips (optional)
- Cooling rack
Ingredients
For the Cupcakes:
- 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
For the Coffee Cream Frosting:
- 1 cup heavy cream, chilled
- 2 Tbsp powdered sugar
- 1–2 tsp instant coffee granules (or 2 Tbsp cooled espresso)
Instructions
- Preheat Oven – Preheat to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients – In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients – In another bowl, beat sugar, eggs, melted butter (or oil), brewed coffee, and vanilla until smooth.
- Make Batter – Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
- Bake – Divide batter evenly among liners (about ⅔ full). Bake for 18–22 minutes, or until a toothpick comes out clean. Let cool on a wire rack.
- Make Frosting – Whip heavy cream, powdered sugar, and instant coffee until stiff peaks form. Be careful not to overwhip.
- Frost & Serve – Once cupcakes are completely cool, pipe or spread frosting on top. Garnish with chocolate shavings, cocoa powder, or a drizzle of chocolate sauce if desired.
Notes
- Use Dutch-processed cocoa and strong espresso for deeper flavor.
- For dairy-free: substitute plant-based cream and butter alternatives.
- Chill cupcakes 15 minutes before serving for frosting to set.
- Store frosted cupcakes in the fridge for up to 3–4 days.
- Freeze unfrosted cupcakes for up to 2 months — frost fresh after thawing.