Description
These party-perfect cupcakes blend rich coffee and luscious chocolate cream for a grown-up treat with a playful vibe. Easy to make and endlessly customizable, they’re a crowd-pleasing dessert for any occasion.
Ingredients
- 1 cup (125g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) unsweetened cocoa powder (Dutch-process preferred)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (120ml) strong brewed coffee, cooled (espresso preferred)
- 1/2 cup (120ml) milk (whole milk preferred, or any milk)
- 1/4 cup (60ml) vegetable oil (or melted butter)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- For the Chocolate Cream:
- 1/2 cup (115g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar
- 1/4 cup (25g) unsweetened cocoa powder
- 2 tbsp (30ml) strong brewed coffee, cooled
- 1/4 cup (60ml) heavy cream
- 1/2 tsp vanilla extract
- Pinch salt
- Optional Toppings:
- Chocolate shavings
- Coffee beans
- Mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Sift cocoa powder if clumpy.
- In another bowl, whisk together cooled coffee, milk, oil, egg, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix.
- Spoon batter into cupcake liners, filling each about 2/3 full.
- Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean. Check at 15 minutes if your oven runs hot.
- Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- For the chocolate cream: In a medium bowl, beat butter until creamy (about 2 minutes). Add powdered sugar and cocoa powder, beat on low until incorporated, then on high for 1 minute.
- Add cooled coffee, heavy cream, vanilla extract, and a pinch of salt. Beat until light and fluffy (2-3 minutes). If too stiff, add a splash more cream.
- Pipe or spread chocolate cream onto cooled cupcakes. Decorate with chocolate shavings, mini chips, or coffee beans as desired.
Notes
For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based milk and vegan butter. For egg-free, use 1/4 cup applesauce or a flax egg. Sift cocoa powder for smooth batter and cream. Chill frosting if too soft before piping. Cupcakes are best served at room temperature and can be stored in an airtight container for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18
- Sodium: 160
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
Keywords: coffee cupcakes,chocolate cream,party dessert,easy cupcakes,moist cupcakes,espresso cupcakes,homemade cupcakes,gluten-free option,dairy-free option