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Chocolate Coffee Cream Cupcakes

Chocolate Coffee Cream Cupcakes

Chocolate Coffee Cream Cupcakes combine rich chocolate flavor with a bold coffee-infused cream frosting, delivering moist, tender cupcakes with a sophisticated coffee kick. Perfect for any occasion, these easy-to-bake cupcakes balance decadent cocoa and espresso flavors to satisfy both sweet tooth and caffeine cravings.

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

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour (or gluten-free 1:1 baking blend for gluten-free option)
  • ¾ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • ½ cup vegetable oil
  • ½ cup whole milk (or almond/oat milk for dairy-free)
  • ½ cup brewed coffee (freshly brewed, decaf optional)
  • 1 teaspoon vanilla extract

Coffee Cream Frosting

  • ½ cup unsalted butter, softened (or vegan butter for dairy-free)
  • 2 cups powdered sugar
  • 1 tablespoon instant espresso powder
  • 3–4 tablespoons heavy cream (or dairy-free cream alternative)

Instructions

  1. Prepare Your Pan and Ingredients: Preheat oven to 350°F (175°C). Line two cupcake trays with paper liners. Sift the dry ingredients—flour, cocoa powder, baking powder, baking soda, and salt—together into a bowl for even distribution.
  2. Mix the Wet Ingredients: In a separate large bowl, whisk sugar and eggs until creamy. Slowly blend in vegetable oil, milk, brewed coffee, and vanilla extract until smooth and fully combined.
  3. Combine Wet and Dry Mixtures: Gradually fold sifted dry ingredients into the wet mixture with a spatula, mixing gently to keep airiness. A few lumps are fine; do not overmix.
  4. Fill the Cupcake Liners and Bake: Divide batter evenly among liners, filling about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool Completely: Let cupcakes cool in trays for 5 minutes, then transfer to a wire rack to cool fully before frosting to prevent melting.
  6. Prepare the Coffee Cream Frosting: Beat softened butter until fluffy. Gradually add powdered sugar, then mix in instant espresso powder and heavy cream. Whip until light, smooth, and pipeable.
  7. Decorate and Serve: Pipe frosting atop cooled cupcakes using a large star or round tip. Garnish as desired with chocolate shavings, cocoa powder, or ground espresso beans. Enjoy!

Notes

  • Use freshly brewed coffee for optimal flavor.
  • Gently fold batter to avoid overmixing for tender cupcakes.
  • Ensure eggs, milk, and butter are at room temperature for smooth batter and frosting.
  • Test cupcake doneness with a toothpick before removing from oven.
  • If frosting is too soft, chill 10-15 minutes to firm up for piping.
  • Use high-quality cocoa powder to enhance flavor and color.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if gluten-free flour used)

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 290 kcal
  • Sugar: 28 g
  • Sodium: 150 mg
  • Fat: 15 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 40 mg

Keywords: Chocolate cupcake, Coffee cupcake, Coffee cream frosting, Espresso cupcakes, Moist cupcakes, Gluten-free cupcakes, Easy cupcake recipe