Chocolate Coffee Cream Cupcakes combine the rich, deep flavor of chocolate with the bold essence of coffee, all wrapped in a fluffy cupcake topped with a luscious whipped coffee cream. They’re a little decadent, a little grown-up, and completely irresistible.
Why You’ll Love This Recipe
I love how these cupcakes bring together two of my favorite flavors—coffee and chocolate—in a way that’s perfectly balanced and not overly sweet. The cupcake base is moist and chocolatey, while the whipped coffee cream adds a sophisticated touch. Whether it’s for a celebration, a weekend treat, or an afternoon pick-me-up, these cupcakes hit the spot. Plus, they look fancy without being fussy.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Eggs
- Whole milk
- Vegetable oil
- Vanilla extract
- Brewed coffee (cooled)
- Heavy cream
- Instant coffee granules
- Powdered sugar
Directions
- I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, I mix the sugar, eggs, milk, oil, and vanilla until well combined.
- I add the dry ingredients into the wet and mix just until combined. Then I stir in the cooled brewed coffee.
- I divide the batter among the liners, filling each about ⅔ full.
- I bake for 18–20 minutes or until a toothpick comes out clean. Then I let them cool completely.
- For the frosting, I dissolve the instant coffee granules in a small amount of hot water. I let it cool.
- I whip the heavy cream until soft peaks form, then gradually add powdered sugar and the cooled coffee mixture.
- Once the cupcakes are cooled, I pipe or spread the whipped coffee cream on top.
Servings and timing
This recipe makes about 12 cupcakes.
Prep time: 15 minutes
Cook time: 20 minutes
Cooling and decorating: 30 minutes
Total time: approximately 1 hour and 5 minutes
Variations
- I sometimes add mini chocolate chips into the batter for an extra chocolatey bite.
- Swapping the whipped cream topping for a coffee buttercream gives a richer, sweeter taste.
- A sprinkle of cocoa powder or shaved chocolate on top adds a nice finishing touch.
- If I want a boozy version, a splash of coffee liqueur in the whipped cream does the trick.
storage/reheating
I store these cupcakes in an airtight container in the fridge for up to 4 days. The whipped cream topping holds best when chilled. If I want to enjoy them warm, I let the cupcake come to room temperature for about 15 minutes. I avoid microwaving them with the cream on top, as it can melt or separate.
FAQs
Can I make these cupcakes ahead of time?
Yes, I often bake the cupcakes a day in advance and store them without frosting. I add the whipped coffee cream just before serving for the freshest texture.
What type of coffee works best?
I like to use strong brewed coffee or espresso for a more pronounced flavor. Instant coffee works too, especially for the cream topping.
Can I freeze these cupcakes?
The unfrosted cupcakes freeze well for up to 2 months. I wrap them tightly and thaw at room temperature. I don’t recommend freezing with the cream on top.
How can I make them gluten-free?
I use a 1:1 gluten-free flour blend to replace the all-purpose flour. The texture stays soft and moist.
Can I use decaf coffee?
Absolutely. If I want to enjoy these late in the day without the caffeine, decaf works just as well for both the batter and the cream.
Conclusion
Chocolate Coffee Cream Cupcakes are a beautiful balance of rich and light, perfect for coffee lovers and chocolate fans alike. I love how simple they are to make yet how elegant they look on a dessert tray. Whether it’s a casual get-together or a special occasion, these cupcakes never fail to impress.
Print
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Chocolate Coffee Cream Cupcakes are the perfect treat for chocolate and coffee lovers. These moist chocolate cupcakes are infused with bold brewed coffee and topped with a fluffy whipped coffee cream, creating a sophisticated dessert that's rich, flavorful, and irresistibly delicious.
Ingredients
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup strong brewed coffee (cooled)
- 1 cup heavy cream
- 1 tbsp instant coffee granules
- ¼ cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk sugar, eggs, milk, oil, and vanilla until well combined.
- Gradually mix in the dry ingredients, then stir in the cooled coffee.
- Divide batter evenly among the liners, filling each about ⅔ full.
- Bake for 18–20 minutes or until a toothpick inserted comes out clean. Let cool completely.
- For the topping: dissolve coffee granules in 1 tablespoon hot water and let cool.
- Whip heavy cream to soft peaks, add powdered sugar, and gently fold in the coffee mixture.
- Frost the cooled cupcakes with the whipped coffee cream. Optional: garnish with cocoa powder or chocolate shavings.
Notes
- For extra chocolate flavor, add ⅓ cup mini chocolate chips to the batter.
- For a richer taste, substitute the whipped cream with coffee buttercream.
- Chill cupcakes before serving to maintain whipped cream texture.
- A splash of coffee liqueur in the whipped cream gives an adult twist.
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