Chocolate Coffee Cream Cupcakes

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Looking for a decadent dessert that brings together two of the best things in life—rich chocolate and bold coffee? These Chocolate Coffee Cream Cupcakes are every mocha lover’s dream. With moist, coffee-infused chocolate cupcakes topped with creamy espresso buttercream, they’re perfect for special occasions, coffee dates, or just because.

Why You’ll Love 

• Made with real brewed coffee for depth and flavor

• Silky espresso frosting delivers a true coffeehouse vibe

• Perfectly moist and rich chocolate base

• Easy to make for birthdays, brunches, or holidays

• High-ranking keywords for food bloggers and recipe creators

Ingredients Breakdown

Cupcake Base:

• All-Purpose Flour – The structure of the cupcake

• Cocoa Powder – Unsweetened for intense chocolate flavor

• Baking Powder & Baking Soda – For the perfect rise

• Salt – Enhances chocolate and balances sweetness

• Hot Coffee – Deepens the chocolate flavor

• Milk – Adds moisture

• Melted Butter – Richness and tenderness

• Granulated Sugar – Sweetens and adds structure

• Eggs – For moisture and binding

• Vanilla Extract – Rounds out the flavors

Coffee Cream Frosting:

• Butter – Softened for smooth texture

• Powdered Sugar – Sweetens and thickens the frosting

• Brewed Espresso – The highlight of the frosting

• Vanilla Extract – Enhances the coffee flavor

• Salt – Balances sweetness

Tips and Tricks

• Use freshly brewed coffee or espresso for the best flavor

• For extra richness, add ½ tsp instant espresso powder to the batter

• Store cupcakes in an airtight container to keep them moist for days

• Let the frosting sit at room temperature for 5–10 minutes before piping

Variations and Customizations

• Mocha Lovers: Add chocolate chips to the batter

• Caramel Touch: Drizzle salted caramel sauce on top of the frosting

• Vegan Version: Use plant-based butter and a dairy-free milk alternative

• Holiday Twist: Add a hint of cinnamon or peppermint extract

Pairing Suggestions

These cupcakes pair perfectly with:

• A hot cup of latte or cold brew

• Vanilla ice cream for an indulgent dessert

• Fruit compote for a tart contrast

• A glass of red wine or Irish cream for adult-only celebrations

Storage Instructions

• Room Temperature: Store in a sealed container for up to 2 days

• Refrigerator: Keep for up to 5 days – allow to come to room temp before serving

• Freezer: Freeze frosted or unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge

Popular Questions

Can I make these cupcakes without coffee?

Yes, substitute hot water or milk for the coffee if you prefer no coffee flavor, though it enhances the chocolate beautifully.

Can I use instant coffee in the frosting?

Absolutely. Dissolve 1 tsp of instant espresso in 1 tbsp hot water and cool before using.

How do I make a stronger coffee flavor?

Use brewed espresso or add a pinch of instant coffee granules to the frosting and batter.

Chocolate Coffee Cream Cupcakes

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• Author: easysweetmeal
• Total Time: 33 minutes
• Yield: 12 cupcakes 1x

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Description

Rich, moist chocolate cupcakes infused with brewed coffee are topped with a silky espresso-spiked buttercream for the perfect pick-me-up treat. These Chocolate Coffee Cream Cupcakes are a dreamy fusion of dessert and your favorite cup of joe—perfect for coffee lovers and chocolate fans alike.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup hot brewed coffee

• ½ cup milk

• ½ cup unsalted butter, melted

• ¾ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup unsalted butter, softened

• 2 ½ cups powdered sugar

• 2 tbsp brewed espresso or strong coffee, cooled

• 1 tsp vanilla extract

• Pinch of salt

• Optional: cocoa powder or chocolate shavings for garnish

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Instructions

1. Preheat and Prep

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

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2. Make the Batter

• In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.

• In a separate large bowl, whisk together the hot coffee, milk, melted butter, and sugar until well combined.

• Add in eggs and vanilla extract, mixing well.

• Gradually fold in the dry ingredients until just combined — do not overmix.

3. Bake the Cupcakes

Divide the batter evenly among the cupcake liners. Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

4. Make the Coffee Cream Frosting

• In a large bowl, beat softened butter until light and fluffy.

• Slowly add powdered sugar, mixing between each addition.

• Add brewed espresso, vanilla extract, and salt. Beat until smooth and creamy.

5. Decorate

Pipe or spread the frosting generously over each cooled cupcake. Garnish with a light dusting of cocoa powder or shaved chocolate for a bakery-style finish.

Notes

• These cupcakes are a hit at bridal showers, birthdays, and coffee-themed parties.

• Want café-style presentation? Use a large star piping tip for the frosting and top with dark chocolate curls.

• Make it a cake! Double the recipe and bake in two 8-inch cake pans.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

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