Chocolate Coffee Cream Cupcakes

Chocolate coffee cream cupcakes—moist chocolate cake with coffee notes, topped with espresso buttercream. A rich mocha dessert for true coffee lovers.

Why You’ll Love This Recipe

• Perfect balance of chocolate and coffee flavors
• Moist, tender cupcake texture
• Bold, aromatic espresso buttercream
• Great for birthdays, brunch, or coffee dates
• Easy to make and decorate
• Holds up well at room temp or chilled
• Coffee-shop flavors in cupcake form
• Can be made ahead for entertaining
• Elegant enough for special occasions
• Optional garnishes add visual and flavor flair

Ingredients

For the Cupcakes:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup whole milk, room temperature
• ½ cup strong brewed coffee or espresso, cooled
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar

For the Coffee Buttercream Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tablespoon instant espresso powder
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream or milk
• Pinch of salt

Directions

1. Prepare the Cupcakes:

• Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
• In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
• In a separate large bowl, whisk together granulated sugar, brown sugar, and oil until smooth.
• Beat in the eggs one at a time, followed by the vanilla extract.
• Mix the cooled coffee and milk in a cup.
• Alternately add dry ingredients and coffee-milk mixture into the wet mixture, starting and ending with the dry. Mix until just combined.
• Fill liners two-thirds full with batter.
• Bake for 18–20 minutes, or until a toothpick comes out clean.
• Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

2. Make the Coffee Buttercream:

• Dissolve espresso powder in vanilla extract and heavy cream; set aside.
• Beat softened butter in a large bowl until fluffy (about 2–3 minutes).
• Gradually add powdered sugar, one cup at a time, beating well between additions.
• Pour in the espresso mixture and add a pinch of salt.
• Beat until frosting is creamy and spreadable. Adjust consistency with more cream if needed.

3. Assemble the Cupcakes:

• Once cupcakes are completely cool, frost with the coffee buttercream using a piping bag or spatula.
• Optional garnishes: dust with cocoa powder, add chocolate shavings, or top with a chocolate-covered espresso bean.

Servings And Timing

Servings: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Calories: Approximately 380 kcal per cupcake

Variations

• Fill the cupcakes with coffee ganache or chocolate fudge before frosting
• Use dark chocolate cocoa powder for a deeper flavor
• Add cinnamon or cardamom to the batter for a spiced twist
• Top with a mocha drizzle for extra decadence
• Use mascarpone frosting for a tiramisu-inspired finish
• Swap espresso powder for instant coffee granules (increase to taste)
• Make mini cupcakes for bite-sized treats
• Replace milk with almond milk or oat milk for a dairy-light version
• Use decaf coffee if serving to children or caffeine-sensitive guests
• Add a core of whipped cream for a “latte-inspired” center

Storage/Reheating

Storage:
Store frosted cupcakes in an airtight container at room temperature for 2 days or in the fridge for up to 5–7 days.

Freezing:
Unfrosted cupcakes can be frozen for up to 2 months. Wrap tightly. Thaw and frost before serving.

Reheating:
Not necessary—serve these cupcakes at room temperature for the best texture and flavor.

FAQs

Can I use instant coffee instead of espresso powder?

Yes, but you may need to increase the amount for a bolder flavor.

How do I make the frosting extra smooth?

Beat the butter thoroughly before adding sugar, and sift the powdered sugar for a silky texture.

Can I make these cupcakes without coffee?

Yes, replace the coffee with milk or water for a classic chocolate cupcake.

What kind of cocoa powder works best?

Unsweetened natural cocoa works well, but Dutch-processed can be used for a richer flavor.

Can I make the cupcakes ahead of time?

Yes, bake the cupcakes a day ahead and store unfrosted. Frost just before serving.

Why are my cupcakes dry?

Overbaking or overmixing can lead to dryness. Use an oven thermometer and mix gently.

How do I get even cupcake tops?

Avoid overfilling and bake on the center rack. You can also tap the pan gently to level the batter.

What’s the best way to pipe the frosting?

Use a star or round piping tip with a piping bag for a café-style swirl.

Can I use decaf coffee in the batter?

Absolutely, for a caffeine-free version with the same flavor.

How can I enhance the chocolate flavor?

Add a small amount of espresso powder to the batter to deepen the chocolate taste even more.

Conclusion

Chocolate Coffee Cream Cupcakes are the ultimate treat for anyone who loves the rich, bold flavors of coffee and chocolate. With their moist crumb, decadent frosting, and café-style flair, these cupcakes are perfect for elevating any occasion—or simply enjoying with your favorite brew. Once you try them, they’ll become a regular part of your baking rotation.

Chocolate Coffee Cream Cupcakes

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• Author: Chef Clara
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

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Description

Chocolate coffee cream cupcakes—moist chocolate cake with coffee notes, topped with espresso buttercream. A mocha treat for coffee lovers.

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Ingredients

Scale 1x2x3x

For the Cupcakes:

• 1 cup all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup whole milk, room temperature

• ½ cup strong brewed coffee or espresso, cooled

• ½ cup vegetable oil

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• ¾ cup granulated sugar

• ¼ cup packed light brown sugar

For the Coffee Buttercream Frosting:

• 1 cup unsalted butter, softened

• 3 cups powdered sugar

• 1 tablespoon instant espresso powder

• 1 teaspoon vanilla extract

• 2 tablespoons heavy cream or milk

• Pinch of salt

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Instructions

• Make the Cupcakes:
  Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
  Sift flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
  In a large bowl, whisk granulated and brown sugar with oil.
  Add eggs one at a time, then stir in vanilla.
  Mix milk and coffee in a cup.
  Alternate adding dry ingredients and coffee mixture to the batter, beginning and ending with dry.
  Divide into liners (about ⅔ full). Bake 18–20 minutes.
  Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

• Make the Coffee Buttercream:
  Dissolve espresso powder in vanilla and cream/milk.
  Beat softened butter until creamy.
  Gradually beat in powdered sugar.
  Add espresso mixture and salt. Beat until fluffy.
  Adjust consistency with more cream/milk as needed.

 

• Assemble the Cupcakes:
  Pipe or spread frosting on cooled cupcakes.
  Optional: Garnish with cocoa powder, chocolate shavings, or espresso beans.

Notes

• For deeper coffee flavor, add more espresso powder to the frosting.

• Use room temp ingredients for best texture.

 

• Store in an airtight container for up to 2 days (room temp) or up to 1 week (refrigerated).

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American