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Chocolate Coffee Cream Cupcakes

Indulge in the rich harmony of chocolate and coffee with these moist and fluffy cupcakes topped with luscious coffee-infused cream.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 1 cup all-purpose flour Use halal-certified flour.
  • 1/2 cup cocoa powder Use unsweetened cocoa powder.
  • 1 cup sugar
  • 1/2 cup butter, softened Use halal-certified butter.
  • 2 pieces eggs
  • 1/2 cup brewed coffee, cooled Ensure coffee is brewed and cooled.
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
For the cream topping
  • 1 cup heavy cream Use halal-certified heavy cream.
  • 2 tablespoons powdered sugar
  • 1 teaspoon instant coffee granules

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In another large bowl, beat the softened butter and sugar together until the mixture is light and fluffy, about 3-4 minutes.
  4. Slowly mix in the eggs, one at a time, ensuring each is fully incorporated. Pour in the cooled brewed coffee and vanilla extract, mixing thoroughly.
  5. Gradually stir the flour mixture into the butter mixture until just combined. Be careful not to overmix; a few lumps are fine.
  6. Line a muffin tin with cupcake liners and fill each about two-thirds full with the batter.
Baking
  1. Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Once baked, cool the cupcakes in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Topping
  1. In a mixing bowl, combine heavy cream, powdered sugar, and instant coffee granules. Whip until soft peaks form.
  2. Once the cupcakes are completely cooled, use a piping bag to pipe the whipped coffee cream on top of each cupcake.

Notes

Store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the baked cupcakes without cream for up to 3 months. Reheat in the microwave for 10-15 seconds.