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Chocolate Coffee Cream Cupcakes

Indulge in these moist and fluffy Chocolate Coffee Cream Cupcakes, a perfect balance of rich cocoa and bold coffee, topped with creamy frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup brewed coffee, cooled
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Frosting Ingredients
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In another bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
  4. Beat in the eggs one at a time. Afterward, gradually mix in the cooled brewed coffee until smooth.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Baking
  1. Fill each cupcake liner about two-thirds full and bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Frosting
  1. While the cupcakes cool, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  2. Once the cupcakes are completely cool, pipe or spread the whipped cream mixture generously on top.
Serving
  1. Garnish with chocolate shavings or coffee grounds for an extra flair.

Notes

Store any leftover cupcakes in an airtight container in the refrigerator for up to five days. Freeze without frosting for up to three months.