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Chocolate Coffee Cream Cupcakes

Chocolate Coffee Cream Cupcakes
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Delight in rich, moist Chocolate Coffee Cream Cupcakes topped with smooth coffee-infused frosting, combining deep chocolate flavors with a subtle coffee kick. Perfectly tender and fluffy, these cupcakes are easy to make with everyday ingredients and customizable frosting strength, ideal for any occasion or dessert craving.

Ingredients

Scale

Cupcake Batter

  • 1 and 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 3/4 cup strong brewed coffee, cooled
  • 1 teaspoon vanilla extract

Coffee Cream Frosting

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon instant coffee granules
  • 1 tablespoon hot water (to dissolve coffee granules)
  • 2 tablespoons heavy cream

Instructions

  1. Prepare the batter: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and sugar together until light and fluffy, then beat in the eggs one at a time. Slowly add the dry ingredients alternating with the brewed coffee and vanilla extract, mixing just until combined to avoid overworking the batter.
  2. Bake the cupcakes: Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting.
  3. Prepare the coffee cream frosting: While the cupcakes cool, beat the softened butter until smooth and creamy. Gradually add powdered sugar, mixing well between additions. Dissolve the instant coffee granules in hot water, then add to the frosting along with heavy cream. Whip until the frosting is light and fluffy, adjusting consistency with more powdered sugar or cream if needed.
  4. Frost and garnish: Once the cupcakes are completely cooled, pipe or spread the coffee cream frosting generously on top. Optionally, sprinkle with cocoa powder, crushed espresso beans, or drizzle with chocolate syrup for extra flavor and decoration.

Notes

  • Use freshly brewed strong coffee for the best flavor punch.
  • Mix batter just until combined to keep cupcakes tender and airy.
  • Use room temperature butter and eggs for smooth blending.
  • Check doneness by a toothpick coming out with a few moist crumbs.
  • Refrigerate frosting for 15 minutes if it feels too soft before applying.

Nutrition

Keywords: chocolate cupcakes, coffee cupcakes, coffee cream frosting, easy cupcakes, moist chocolate dessert

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