Description
Chocolate Coffee Cream Cupcakes are decadent, rich, and full of flavor, combining the best of both worlds: chocolate and coffee. These cupcakes are moist, fluffy, and topped with a velvety coffee-flavored cream that perfectly balances the sweetness of the chocolate. A delicious treat for coffee lovers and chocolate fans alike, these cupcakes are perfect for any special occasion or as a sweet indulgence!
Ingredients
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For the Cupcakes:
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1 3/4 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup unsweetened cocoa powder
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1 cup granulated sugar
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2 large eggs
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1/2 cup milk
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1/2 cup vegetable oil
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1 teaspoon vanilla extract
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1/2 cup hot coffee (freshly brewed)
For the Coffee Cream:
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1 cup heavy whipping cream
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2 tablespoons powdered sugar
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2 teaspoons instant coffee granules (or espresso powder)
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1/2 teaspoon vanilla extract
For Garnish (optional):
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Chocolate shavings or cocoa powder for sprinkling
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Coffee beans for decoration (optional)
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Instructions
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Preheat the Oven:
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Preheat your oven to 350°F (175°C).
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Line a 12-cup muffin tin with cupcake liners.
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Make the Cupcake Batter:
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In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and granulated sugar.
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In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
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Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
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Stir in the hot coffee. The batter will be thin, but that’s normal!
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Bake the Cupcakes:
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Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
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Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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Make the Coffee Cream:
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In a mixing bowl, combine the heavy whipping cream, powdered sugar, instant coffee granules, and vanilla extract.
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Using an electric mixer, beat the mixture on high speed until stiff peaks form, about 3-5 minutes.
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Frost the Cupcakes:
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Once the cupcakes are completely cool, pipe or spread the coffee cream over the top of each cupcake.
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Garnish and Serve:
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If desired, sprinkle the cupcakes with chocolate shavings or a dusting of cocoa powder.
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Garnish with coffee beans for a more decorative touch.
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Serve and enjoy your decadent Chocolate Coffee Cream Cupcakes!
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Notes
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If you prefer a stronger coffee flavor, you can increase the amount of instant coffee or espresso powder in the coffee cream.
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These cupcakes can be made a day ahead of time; just keep them covered in an airtight container at room temperature.
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For an extra chocolatey touch, add some chocolate chips or chunks to the cupcake batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (based on 12 servings)
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg