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