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
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup strong brewed coffee (cooled)
- 1 cup heavy cream
- 1 tbsp instant coffee granules
- 1/4 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 2/3 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 tbsp 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 1/3 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.
