Description
Rich and moist chocolate cupcakes filled with smooth coffee cream frosting a decadent dessert that blends the best of chocolate and espresso flavors.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/2 cup hot coffee (strong brewed)
1/3 cup vegetable oil
1 large egg
1 tsp vanilla extract
For the Coffee Cream Frosting:
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tbsp instant coffee or espresso powder
1/2 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, cocoa powder, sugars, baking powder, baking soda, and salt.
3. In another bowl, mix buttermilk, hot coffee, oil, egg, and vanilla.
4. Combine wet and dry ingredients and whisk until smooth.
5. Fill cupcake liners two-thirds full with batter.
6. Bake for 18–20 minutes, or until a toothpick comes out clean.
7. Cool completely before frosting.
8. To make the frosting, whip cream, powdered sugar, coffee, and vanilla until stiff peaks form.
9. Pipe or spread frosting onto cooled cupcakes.
10. Dust lightly with cocoa or top with chocolate shavings if desired.
Notes
Store cupcakes in the refrigerator for up to 3 days.
For a stronger coffee flavor, increase espresso powder in the frosting.
You can also fill cupcakes with mocha ganache for an extra indulgent touch.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 24g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Chocolate Coffee Cupcakes, Mocha Cupcakes, Espresso Desserts