Absolutely—Chocolate Coffee Cream Cupcakes are the dream: rich chocolate cake, a hit of espresso, and a creamy, luscious filling or frosting. Here’s a decadent recipe to get you buzzed and blissed out:
Chocolate Coffee Cream Cupcakes
Yields: 12 cupcakes
Prep Time: 20 min
Bake Time: 18–22 min
Ingredients
For the chocolate coffee cupcakes:
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup brewed strong coffee (cooled)
• 1/4 cup buttermilk (or milk + 1 tsp vinegar)
• 1 tsp vanilla extract
For the coffee cream filling/frosting:
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1–2 tsp instant espresso powder (adjust to taste)
• 1/2 tsp vanilla extract
Optional: Chocolate shavings, cocoa powder, or espresso beans for garnish
Instructions
1. Make the cupcakes:
• Preheat oven to 350°F (175°C) and line a muffin tin.
• In a large bowl, whisk flour, cocoa, baking soda, and salt.
• In another bowl, whisk both sugars, oil, eggs, coffee, buttermilk, and vanilla until smooth.
• Combine wet and dry ingredients. Mix until just combined—don’t overmix.
• Fill liners 2/3 full and bake 18–22 minutes, until a toothpick comes out clean.
• Cool completely before filling or frosting.
2. Make the coffee cream:
• In a chilled bowl, whip the heavy cream with powdered sugar, vanilla, and espresso powder until stiff peaks form.
• Chill until ready to use.
3. Assemble:
• Optional: Core each cupcake and fill with a spoonful of coffee cream.
• Frost the tops generously with coffee cream.
4. Garnish:
• Dust with cocoa powder, top with chocolate curls, or crown each with a coffee bean.
Tips:
• Want extra espresso kick? Add 1 tsp espresso powder to the cupcake batter too.
• You can also use mocha buttercream instead of whipped cream for a more stable topping.
Want a boozy version with Kahlua or Baileys? I’ve got that too.