🍫☕ Chocolate Coffee Cream Cupcakes

Rich, moist chocolate cupcakes infused with espresso and topped with a luscious coffee cream frosting. These indulgent cupcakes are perfect for dessert, a party treat, or when you want something sweet with a kick of caffeine.

📋 Ingredients For Chocolate Coffee Cream Cupcakes recipe

For the Cupcakes

• 1 cup all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 2 large eggs

• ¾ cup granulated sugar

• ¼ cup brown sugar

• ½ cup vegetable oil (or melted butter)

• ½ cup buttermilk (or milk + 1 tsp vinegar)

• ¼ cup brewed espresso or strong coffee (cooled)

• 1 tsp vanilla extract

For the Coffee Cream Frosting

• 1 cup unsalted butter (softened)

• 2 ½ cups powdered sugar

• 1 tbsp instant espresso powder (dissolved in 1 tbsp hot water)

• 1–2 tbsp heavy cream or milk

• ½ tsp vanilla extract

• Pinch of salt

🧁 Instructions

Make the Cupcakes:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. Dry mix: In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.

3. Wet mix: In a large bowl, whisk eggs, sugars, oil, buttermilk, espresso, and vanilla until well combined.

4. Combine: Gradually add dry ingredients to the wet, mixing until just combined. Do not overmix.

5. Fill liners about ⅔ full and bake for 18–22 minutes, or until a toothpick comes out clean.

6. Cool completely on a wire rack before frosting.

Make the Coffee Cream Frosting:

1. Beat butter on high speed until creamy (about 2–3 mins).

2. Add powdered sugar gradually, mixing on low.

3. Add the espresso mixture, vanilla, salt, and 1 tbsp of cream. Beat until fluffy. Add more cream if needed to adjust consistency.

Assemble:

1. Frost cooled cupcakes with a piping bag or spatula.

2. Optional: Dust with cocoa powder or garnish with a coffee bean or chocolate shavings.

🍴 Servings

Yields: 12 cupcakes
Serving Size: 1 cupcake

🔍 Description & Notes

These cupcakes marry the bold flavor of coffee with deep, dark chocolate. The espresso enhances the chocolate’s richness, while the coffee cream frosting adds a smooth, silky contrast.

Notes:

• Use high-quality cocoa powder for a deeper chocolate flavor.

• If you’re caffeine-sensitive, use decaf coffee.

• Cupcakes can be stored up to 3 days at room temperature or up to 5 days refrigerated.

💡 Tips

• Use room-temperature ingredients for better mixing.

• Don’t overbake — check at 18 minutes.

• Add a small chunk of chocolate in the center before baking for a melty surprise.

• Want a mocha twist? Add mini chocolate chips to the batter!

🧾 Nutritional Info (per cupcake, approx.)

• Calories: 320

• Fat: 18g

• Carbohydrates: 38g

• Sugar: 28g

• Protein: 3g

• Caffeine: ~20–30 mg (from coffee & cocoa)

✅ Benefits

• Mood Boost: Chocolate and coffee both promote the release of endorphins.

• Caffeine Kick: Perfect for a pick-me-up dessert.

• Customizable: Easily made dairy-free or gluten-free with substitutes.

• Crowd-Pleaser: Elegant yet easy – great for gatherings or gifting.

❓ Q & A

Q: Can I make these ahead of time?
A: Yes! Bake the cupcakes a day before and store them covered. Frost the next day for best texture.

Q: Can I freeze them?
A: Absolutely. Freeze unfrosted cupcakes for up to 2 months. Thaw and frost when ready to serve.

Q: Can I make this into a cake?
A: Yes, use an 8-inch round cake pan and adjust baking time to 25–30 minutes.

Q: How do I make it dairy-free?
A: Use almond or oat milk and dairy-free butter substitutes