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Chocolate Coffee Cream Cupcakes Recipe
Emily

Chocolate Coffee Cream Cupcakes

Rich chocolate cupcakes filled with a luscious coffee cream, topped with silky chocolate-coffee frosting, and finished with a drizzle of dark and white chocolate. A bakery-worthy treat for coffee and chocolate lovers alike.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup hot brewed coffee
  • 1/2 cup milk
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream
  • 1 tbsp instant coffee granules
  • 2 tbsp powdered sugar
  • 4 oz cream cheese, softened
  • 1 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 2 tbsp cocoa powder (for frosting)
  • 1 tbsp strong brewed coffee (for frosting)
  • 1/2 tsp vanilla extract (for frosting)
  • 1/4 cup dark chocolate, melted
  • 1/4 cup white chocolate, melted

Equipment

  • Muffin tin
  • cupcake liners
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Spatula
  • piping bag or scoop

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
  2. In another bowl, mix hot coffee and milk. In a third bowl, beat melted butter, sugar, eggs, and vanilla. Alternately add dry ingredients and coffee mixture until smooth. Fill liners ¾ full and bake 18–20 minutes. Cool completely.
  3. Dissolve instant coffee in heavy cream. Beat in powdered sugar and cream cheese until smooth. Scoop out centers of cupcakes and pipe in the coffee cream.
  4. Beat butter until fluffy. Add powdered sugar, cocoa powder, brewed coffee, and vanilla. Beat until smooth and pipe onto cupcakes.
  5. Drizzle with melted dark and white chocolate for a marbled effect. Serve and enjoy!

Notes

For an extra coffee kick, add 1 more teaspoon of instant coffee to the cream filling. You can also swap white chocolate drizzle with caramel for a mocha-caramel twist. Store cupcakes in an airtight container in the fridge for up to 3 days, but bring to room temperature before serving for the best texture.