Description
Delight in these moist and flavorful Chocolate Coffee Cream Cupcakes, featuring a rich cocoa base enhanced with brewed coffee and topped with a luscious coffee cream frosting. Perfect for coffee lovers looking for a sweet treat with a hint of caffeine.
Ingredients
Scale
Cupcakes
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup brewed coffee, cooled
- 1/4 cup whole milk
Coffee Cream Frosting
- 1 cup heavy cream
- 2 teaspoons instant coffee granules
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cupcake texture. Add the eggs one at a time, blending well after each addition, then mix in the vanilla extract for flavor depth.
- Combine Wet and Dry Ingredients: Gradually incorporate the dry ingredients into the wet mixture, alternating with the brewed coffee and whole milk, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full for proper rising and shape.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Coffee Cream Frosting: In a chilled bowl, combine the heavy cream and instant coffee granules. Beat until soft peaks form, which indicates the cream is thickening.
- Add Sweeteners and Beat: Gradually add the powdered sugar and vanilla extract to the whipped cream and continue beating until stiff peaks form, ensuring a firm and spreadable frosting.
- Frost Cupcakes: Once the cupcakes are completely cooled, pipe or spread the coffee cream frosting generously on top of each cupcake to add a creamy coffee flavor finish.
- Serve or Store: Serve immediately for the best texture and flavor, or store the cupcakes in an airtight container in the refrigerator to keep the frosting fresh until ready to enjoy.
Notes
- Ensure the brewed coffee is fully cooled before adding to the batter to prevent cooking the eggs prematurely.
- For a stronger coffee flavor, increase the instant coffee granules in the frosting slightly, but adjust to taste.
- Use chilled heavy cream and a cold bowl when whipping the frosting to achieve optimal volume and stiffness.
- Store the cupcakes in the refrigerator due to the dairy-based frosting and bring to room temperature before serving for the best texture.
- These cupcakes can be made a day ahead; frost just before serving for freshest appearance.
