Description
Delight in these decadent Chocolate Coffee Cream Cupcakes, featuring moist chocolate cupcakes infused with rich coffee and topped with a luscious coffee-flavored whipped cream frosting. Perfect for coffee and chocolate lovers, these cupcakes combine the deep flavors of cocoa and espresso in a light, fluffy treat ideal for any special occasion or everyday indulgence.
Ingredients
Scale
For the Cupcakes:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup hot coffee (freshly brewed)
For the Coffee Cream Frosting:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 teaspoons instant coffee granules (or espresso powder)
- 1/2 teaspoon vanilla extract
- Chocolate shavings or cocoa powder for sprinkling
- Coffee beans for decoration (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the cupcakes evenly.
- Prepare the Baking Tin: Line a 12-cup muffin tin with cupcake liners to prevent sticking and make for easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, unsweetened cocoa powder, and granulated sugar until well combined and aerated.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract, ensuring everything is smoothly combined.
- Combine Batter: Gradually add the wet ingredients into the dry ingredients while mixing gently until just combined; avoid overmixing to keep the cupcakes tender.
- Add Coffee: Stir in the hot freshly brewed coffee carefully; the batter will be thin, which is expected and helps impart rich coffee flavor.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely to room temperature.
- Prepare Coffee Cream Frosting: In a mixing bowl, combine the heavy whipping cream, powdered sugar, instant coffee granules, and vanilla extract. Use an electric mixer to beat the mixture on high speed for about 3 to 5 minutes until stiff peaks form.
- Frost the Cupcakes: Once cupcakes are fully cooled, pipe or spread the coffee cream frosting generously over the top of each cupcake.
- Garnish: Sprinkle chocolate shavings or a light dusting of cocoa powder on top of the frosting. Optionally, add a coffee bean on each cupcake for an elegant decorative touch.
- Serve and Enjoy: Serve these delicious cupcakes at room temperature and savor the perfect marriage of chocolate and coffee flavors in every bite.
Notes
- Freshly brewed coffee should be hot but not boiling to avoid affecting the texture of the batter.
- Ensure cupcakes are completely cool before frosting to prevent the cream from melting.
- Instant coffee granules can be substituted with espresso powder for a stronger coffee flavor.
- Store frosted cupcakes in the refrigerator for up to 2 days to keep the cream fresh.
- Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.
