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Chocolate Coffee Cream Cupcakes

Moist chocolate cupcakes infused with coffee and topped with smooth whipped coffee cream frosting — the perfect mocha-inspired treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 0.5 cup strong brewed coffee cooled
  • 0.5 cup milk
Coffee Cream Frosting
  • 1 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tbsp instant espresso powder
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Muffin tin
  • Cupcake liners
  • Wire rack
  • Electric mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Cream butter and sugar until light and fluffy. Add eggs and vanilla.
  4. Alternate adding dry ingredients with coffee and milk until batter is smooth.
  5. Fill liners two-thirds full and bake 18–20 minutes or until set. Cool completely.
  6. Whip cream with powdered sugar, espresso powder, and vanilla until stiff peaks form.
  7. Pipe frosting on cooled cupcakes. Garnish with cocoa or coffee beans.

Notes

Use freshly brewed espresso for the richest flavor.