Easy Chocolate Coffee Cream Cupcakes Recipe

Are you craving a dessert that mixes bold flavours of coffee and chocolate with a creamy, dreamy frosting? Try the chocolate coffee cream cupcakes recipe.

These cupcakes are light and soft with an espresso flavour and creamy frosting on top.

Coffee and chocolate lovers will enjoy these easy cupcakes and will impress anyone when made and shown off.

Why You’ll Love This Recipe

Great Flavour Mix: The chocolate base goes well with strong coffee flavours.

Soft & Light: These cupcakes stay soft for days.

Easy to Prepare: Simple ingredients and easy steps make this recipe good for beginners.

Flexible: Perfect for birthdays, brunches, or a nice afternoon snack.

Adjustable: You can easily change the frosting or toppings.

Ingredients

For the Cupcakes

1 ½ cups all-purpose flour

¾ cup unsweetened cocoa powder

1 ½ tsp baking powder

½ tsp baking soda

¼ tsp salt

1 cup granulated sugar

½ cup brown sugar, packed

2 large eggs, room temperature

½ cup vegetable oil

1 tsp vanilla extract

¾ cup buttermilk, room temperature

½ cup strong brewed coffee, cooled

For the Coffee Cream Frosting

1 cup unsalted butter, softened

3 ½ cups powdered sugar

2 tbsp strong brewed coffee, cooled

1 tsp vanilla extract

2-3 tbsp heavy cream

Pinch of salt

Instructions

Make the Cupcake Batter

Preheat the oven to 350°F (175°C) and put the liners in the 12-cup muffin tin.

Mix the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.

In another bowl, mix the granulated sugar, brown sugar, and eggs until smooth; add the vegetable oil and vanilla and mix to combine.

Gradually add dry ingredients to wet ingredients, mixing in the buttermilk and brewed coffee; mix until just combined.

Bake the Cupcakes

Pour the batter into the cupcake liners, filling each about ⅔ full.

Bake for 18-22 minutes, or until a toothpick inserted into the centre comes out clean.

Let cupcakes cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Coffee Cream Frosting

In a large bowl, cream the softened butter until smooth. Gradually add powdered sugar, beating to a smooth consistency.

Add brewed coffee, vanilla, and a pinch of salt; mix to combine.

Add heavy cream, one tablespoon at a time, until frosting is just right to pipe.

Frost the Cupcakes

Fill a piping bag with a star tip with frosting and spin the frosting onto the cooled cupcakes.

Optional: decorate with chocolate shavings, coffee beans, or simply sprinkle with cocoa powder.

Tips for Perfect Chocolate Coffee Cream Cupcakes

Use Fresh Coffee: Strongly brewed coffee, with a fresh flavour, enhances the flavour of coffee. An espresso or dark roast would be best.

Ingredients at room temperature: For smooth batter and frosting, ensure eggs, buttermilk, and butter are at room temperature.

Do not overmix: Overmixing may lead to dense, heavy cupcakes.

Check for doneness: Cupcakes should be checked at the 18-minute mark to avoid overbaking.

Piping rules: Chill the frosting for 10 minutes to set it before piping.

Variations and Substitutions

Gluten Free: Substitute a 1:1 gluten-free baking mix for the regular flour.

Dairy Free: Substitute buttermilk with a plant-based milk (such as almond) and vinegar, and use dairy-free butter for the frosting.

Decaffeinated: For no caffeine, use decaf coffee.

Mocha-style: Toss in ½ cup of chocolate chips for added chocolate goodness in the batter.

A Spiced Version: Add ½ teaspoon cinnamon or a pinch of cardamom to the batter for a warm, spiced flavour.

Serving Suggestions

Coffee Break: Enjoy one of these for an afternoon pick-me-up. A hot latte or cappuccino is just the thing to lift your spirits.

Dessert Table: Include in any dessert spread at a party or brunch. They make any gathering a little sweeter.

Gift Idea: Put in a pretty box for a great homemade gift. It would be a real treat for friends and family.

Seasonal Twist: Crushed peppermint candies on top make it festive. It adds a fun holiday touch to your cupcakes.

Make-Ahead, Storing, and Freezing Instructions

Make-Ahead

Bake cupcakes a day earlier and let them cool before placing them in an airtight container stored at room temperature.

Prepare the frosting and store it in the refrigerator; re-whip before piping.

Storage

Frosted cupcakes can be safely stored in an airtight container in the fridge for about 3 days.

Keep them to sit for 15 minutes at room temperature before enjoying.

Freezing

Unfrosted cupcakes can go into the freezer in a bag made for freezer bag for as long as 2 months. Thaw them out at room temperature before adding frosting.

Frosting can be frozen for about 1 month; to use, thaw it out in the fridge and re-whip before use.

FAQs

Can I use instant coffee instead of brewed coffee?

Yes, take about 1-2 teaspoons instant coffee mixed with half a cup of hot water for a similar flavour.

How do I make the cupcakes extra moist?

Use buttermilk and avoid overbaking. Alternatively, after the baking has finished, brush the cupcakes with a sugar and water syrup.

Can I make mini cupcakes?

Yes, use a mini muffin tin and reduce the baking time to around 10-12 minutes.

What if I don’t have a piping bag?

Use a zip-top bag with a corner of the bag cut off, or just spread it with a spatula.

Can I double the recipe?

Absolutely! Double all ingredients and bake in batches if required.

Conclusion

In conclusion, the chocolate coffee cream cupcakes recipe offers a Delicious treat for those who crave chocolate and coffee.

Moist in texture and well topped with smooth coffee cream frosting, they will suit any occasion-from busy casual coffee breaks to extravagant celebrations.

You can personalise and make them easily according to your preference with our tips and variations.

Try out the recipe today could turn out to be the next favourite discovery in your baking repertoire!

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