Chocolate Coffee Cream Cupcakes are your go-to recipe for a decadent, coffee-infused treat that’s surprisingly simple to whip up at home, offering a rich flavor and satisfyingly creamy texture. This recipe is perfect for anyone looking to elevate their baking game with minimal fuss, delivering a gourmet dessert experience without the bakery price tag.
Key Ingredients for Chocolate Coffee Cream Cupcakes
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- ½ cup vegetable oil (or other neutral oil)
- 1 teaspoon vanilla extract
- 1 cup brewed coffee, cooled to room temperature
- ½ cup buttermilk, at room temperature (or ½ cup milk + ½ tablespoon lemon juice or white vinegar, let stand for 5 minutes)
- For the Coffee Cream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- ¼ cup strong brewed coffee, cooled completely
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional Garnish:
- Chocolate shavings
- Cocoa nibs
- A dusting of instant coffee granules
How to Make Chocolate Coffee Cream Cupcakes
Get ready to experience pure bliss with these incredibly easy yet utterly satisfying Chocolate Coffee Cream Cupcakes! The secret lies in the moist, tender chocolate cake infused with the subtle warmth of coffee, topped with a dreamy, velvety coffee cream frosting. This recipe comes together in approximately 1 hour and 30 minutes altogether, including baking and frosting, making it perfect for a weekend treat or a special occasion.
Step-by-Step Instructions
- Preheat Oven and Prepare Muffin Tins: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners, or grease and flour each cup.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and baking powder. Ensure there are no lumps, especially in the cocoa powder.
- Cream Sugar and Wet Ingredients: In a separate medium bowl, whisk together the granulated sugar, eggs, vegetable oil, and vanilla extract until well combined and slightly pale.
- Incorporate Wet into Dry: Add the dry ingredients to the wet ingredients, mixing on low speed (if using a stand mixer) or with a whisk until just combined. Be careful not to overmix.
- Add Coffee and Buttermilk: Gradually pour in the cooled brewed coffee and buttermilk (or milk mixture) while mixing on low speed until the batter is smooth and well-blended. The batter will be quite thin, which is perfectly normal and contributes to the cupcake’s moisture.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake the Cupcakes: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Cool the Cupcakes: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This step is crucial before frosting.
- Prepare the Coffee Cream Frosting: While the cupcakes are cooling, beat the softened unsalted butter in a large bowl with an electric mixer until light and fluffy.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, about a cup at a time, beating well after each addition. The mixture will become thick.
- Incorporate Coffee and Vanilla: Add the cooled strong brewed coffee, vanilla extract, and pinch of salt. Beat on medium-high speed until the frosting is smooth, creamy, and spreadable. If the frosting is too thick, add a teaspoon of coffee or milk at a time. If it’s too thin, add more sifted powdered sugar.
- Frost the Cupcakes: Once the cupcakes are completely cool, spoon or pipe the coffee cream frosting onto each cupcake.
- Garnish (Optional): Decorate with chocolate shavings, cocoa nibs, or a sprinkle of instant coffee granules for an extra touch of elegance and flavor.
Why You’ll Love This Chocolate Coffee Cream Cupcakes
You’ll absolutely adore these Chocolate Coffee Cream Cupcakes for their undeniable richness and deeply satisfying coffee-infused chocolate flavor, which is a delightful twist on a classic chocolate cupcake. The creamy, velvety coffee frosting is the true star, perfectly complementing the moist, tender cake without being overly sweet, creating a harmonious balance that’s simply irresistible. Plus, imagine all the money you’ll save by creating this bakery-worthy treat in your own kitchen, perfect for impressing guests or indulging in a quiet moment of pure joy.
Unlike a standard chocolate cupcake, the addition of real coffee in both the cake and the frosting elevates these to a new level, creating a complex flavor profile that coffee lovers will swoon over. They offer that perfect blend of comfort and sophistication, making them ideal for any occasion from casual gatherings to celebratory events. So, don’t wait – gather your ingredients and experience the magic of homemade Chocolate Coffee Cream Cupcakes for yourself!
Storing and Reheating Tips
These delicious Chocolate Coffee Cream Cupcakes can be stored at room temperature for up to 1 day in an airtight container, provided your kitchen is cool. For longer storage, refrigerate them in an airtight container for up to 3-4 days. The frosting might firm up when refrigerated, so allow them to sit at room temperature for about 20-30 minutes before serving for the best texture.
If you wish to freeze the unfrosted cupcakes, wrap them tightly in plastic wrap and then in aluminum foil, and freeze for up to 2 months. Thaw them overnight in the refrigerator and then bring to room temperature before frosting. While reheating isn’t typically necessary for cupcakes, if you prefer a slightly warmed experience, you can gently warm them in a low oven for a few minutes, but this is best done without frosting. To freeze frosted cupcakes, ensure the frosting is firm before wrapping and freezing; they are best enjoyed without reheating after thawing.
Final Thoughts
These Chocolate Coffee Cream Cupcakes are a divine fusion of rich chocolate and aromatic coffee, offering a sophisticated yet approachable baking experience. Gather your loved ones, or treat yourself, and discover the simple pleasure of creating this delightful dessert at home.
Chocolate Coffee Cream Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners, or grease and flour each cup.
- In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and baking powder. Ensure there are no lumps, especially in the cocoa powder.1 ¼ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ½ teaspoon salt, ¼ teaspoon baking powder
- In a separate medium bowl, whisk together the granulated sugar, eggs, vegetable oil, and vanilla extract until well combined and slightly pale.1 cup granulated sugar, 2 large eggs, at room temperature, ½ cup vegetable oil (or other neutral oil), 1 teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients, mixing on low speed (if using a stand mixer) or with a whisk until just combined. Be careful not to overmix.1 ¼ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ½ teaspoon salt, ¼ teaspoon baking powder, 1 cup granulated sugar, 2 large eggs, at room temperature, ½ cup vegetable oil (or other neutral oil), 1 teaspoon vanilla extract
- Gradually pour in the cooled brewed coffee and buttermilk (or milk mixture) while mixing on low speed until the batter is smooth and well-blended. The batter will be quite thin, which is perfectly normal and contributes to the cupcake’s moisture.1 cup brewed coffee, cooled to room temperature, ½ cup buttermilk, at room temperature (or ½ cup milk + ½ tablespoon lemon juice or white vinegar, let stand for 5 minutes)
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This step is crucial before frosting.
- While the cupcakes are cooling, beat the softened unsalted butter in a large bowl with an electric mixer until light and fluffy.1 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, about a cup at a time, beating well after each addition. The mixture will become thick.3 cups powdered sugar, sifted
- Add the cooled strong brewed coffee, vanilla extract, and pinch of salt. Beat on medium-high speed until the frosting is smooth, creamy, and spreadable. If the frosting is too thick, add a teaspoon of coffee or milk at a time. If it’s too thin, add more sifted powdered sugar.¼ cup strong brewed coffee, cooled completely, 1 teaspoon vanilla extract, pinch salt
- Once the cupcakes are completely cool, spoon or pipe the coffee cream frosting onto each cupcake.
- Decorate with chocolate shavings, cocoa nibs, or a sprinkle of instant coffee granules for an extra touch of elegance and flavor.chocolate shavings, cocoa nibs, a dusting of instant coffee granules