Perfect Chocolate Coffee Cupcakes Recipe You Must Try

Imagine the rich aroma of freshly brewed coffee mingling with the deep, indulgent scent of chocolate wafting through your kitchen. The first time I baked these Perfect Chocolate Coffee Cream Cupcakes, I knew I had stumbled upon something magical. The combination is a match made in dessert heaven—moist chocolate cupcakes topped with a luscious coffee-infused cream frosting that’s as smooth as velvet. Honestly, these cupcakes are the kind of treat you’ll find yourself sneaking bites of when no one’s looking!

Years ago, I made these for a family gathering, and let me tell you, they barely made it to the dessert table. My brother was caught red-handed trying to steal one right off the cooling rack, while my mom claimed they were “too pretty to eat.” (She didn’t hold back for long, though!) Since then, they’ve become a staple for birthdays, coffee dates, and even those quiet evenings when you just need a pick-me-up.

Whether you’re looking for a show-stopping dessert for a dinner party or a fun project to brighten up a rainy day, these cupcakes are a must-try. Tested, retested, and perfected over time, they’re simply irresistible. Trust me, you’re going to want to bookmark this recipe.

Why You’ll Love This Recipe

• Quick & Easy: You can whip these up in under an hour, making them perfect for those last-minute dessert cravings.
• Simple Ingredients: No need for fancy or hard-to-find items—most of these are pantry staples.
• Perfect for Any Occasion: Whether it’s a cozy brunch, a birthday party, or just a reward for surviving a tough week, these cupcakes fit the bill.
• Crowd-Pleaser: The combination of chocolate and coffee is universally loved, and these cupcakes never fail to impress.
• Unforgettable Flavor: The balance of rich chocolate and smooth coffee cream is so good, you’ll savor every bite.

What sets this recipe apart is the addition of brewed coffee to the cupcake batter—it intensifies the chocolate flavor in a way that’s absolutely addictive. And the coffee cream frosting? It’s the kind that makes you close your eyes and sigh with happiness. Whether you’re a coffee enthusiast or simply love a decadent dessert, this recipe is bound to become a household favorite.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create an unforgettable flavor combination. You likely have most of these ingredients in your pantry already!

• For the cupcakes:
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder (I recommend Dutch-processed for a richer flavor)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) brewed coffee, cooled (use strong coffee for a bold flavor)
  • 1/2 cup (120ml) milk (dairy or non-dairy)
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
• For the coffee cream frosting:
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 2 tablespoons (30ml) brewed coffee, cooled
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

If you need substitutions, you can use almond milk instead of regular milk for a dairy-free version or swap all-purpose flour for a gluten-free blend to suit dietary needs.

Equipment Needed

• Muffin tin and cupcake liners
• Mixing bowls (medium and large)
• Whisk and spatula
• Electric mixer (or a sturdy hand whisk)
• Measuring cups and spoons
• Cooling rack
• Spoon or piping bag for frosting

If you don’t have an electric mixer, don’t worry—a good ol’ whisk and some elbow grease will do the trick. Just make sure your butter is softened for easier mixing. And for the coffee, a French press or drip coffee maker works perfectly.

Preparation Method

1. Preheat your oven: Set your oven to 350°F (175°C). Line your muffin tin with cupcake liners and set aside.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Combine wet ingredients: In a large bowl, whisk the melted butter and sugar until well incorporated. Add the eggs one at a time, whisking until smooth. Stir in the vanilla extract.
4. Add coffee and milk: Gradually pour in the brewed coffee and milk, alternating between the two, while whisking to combine. The mixture may look slightly thin—that’s okay!
5. Combine dry and wet ingredients: Slowly fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; stop as soon as no dry streaks remain.
6. Fill the liners: Divide the batter evenly between the cupcake liners, filling each one about 2/3 full.
7. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a cooling rack.
8. Prepare the coffee cream frosting: In a mixing bowl, beat the softened butter until fluffy. Gradually add powdered sugar, one cup at a time, and continue beating until smooth. Add the brewed coffee, vanilla extract, and a pinch of salt, then beat until creamy.
9. Frost the cupcakes: Once cooled, frost the cupcakes using a spoon or piping bag. Sprinkle a little cocoa powder or chocolate shavings on top for an elegant finish.

Cooking Tips & Techniques

Here are a few tips to ensure your Chocolate Coffee Cream Cupcakes turn out perfectly every time:

• Use quality ingredients: High-quality cocoa powder and freshly brewed coffee make a huge difference in flavor.
• Don’t overmix: Once you’ve combined the wet and dry ingredients, stop mixing as soon as the batter comes together. Overmixing can lead to dense cupcakes.
• Mind the coffee temperature: Let the coffee cool before adding it to the batter—hot coffee can cook the eggs prematurely.
• Check for doneness: Use a toothpick to check if the cupcakes are cooked through before removing them from the oven. If the toothpick comes out clean, they’re ready!
• Adjust sweetness: Taste your frosting as you go and adjust the sugar or coffee content to suit your preference.

Variations & Adaptations

Want to make these cupcakes your own? Here are a few ideas:

• Make it dairy-free: Use plant-based butter and almond or coconut milk instead of dairy. The cupcakes will still taste amazing!
• Seasonal twist: Add a pinch of cinnamon or nutmeg to the batter for a warm, spicy twist perfect for fall or winter.
• Extra indulgence: Mix chocolate chips into the batter for gooey pockets of melted chocolate.

Once, I swapped the coffee frosting for salted caramel buttercream, and it was a huge hit at a family barbecue! So don’t be afraid to experiment with flavors and toppings.

Serving & Storage Suggestions

These cupcakes are best served at room temperature to ensure the frosting is creamy and smooth. Pair them with a cup of coffee or a glass of cold milk for the ultimate treat. For a festive touch, sprinkle some edible glitter or top each cupcake with a chocolate-covered coffee bean.

If you have leftovers (though I doubt you will!), store them in an airtight container in the refrigerator for up to 5 days. To enjoy them again, bring them to room temperature or microwave for just 5-10 seconds to soften. You can also freeze unfrosted cupcakes for up to 2 months—just thaw and frost when ready to serve.

Nutritional Information & Benefits

While these cupcakes are indulgent, they’re made with real ingredients, like cocoa powder and coffee, which both have antioxidants. Here’s a quick breakdown of the estimated nutrition per cupcake:

• Calories: 250
• Protein: 3g
• Carbohydrates: 35g
• Fat: 10g
• Sugar: 20g

For a slightly lighter version, you can reduce the sugar or use a sugar substitute like erythritol. But honestly, sometimes you just need to indulge!

Conclusion

If you’re looking for the perfect blend of chocolatey richness and coffee-infused creaminess, these cupcakes are worth every bite. They’re easy to make, endlessly customizable, and a guaranteed crowd-pleaser. I love how they bring people together—whether it’s a big gathering or a quiet afternoon with friends.

Perfect Chocolate Coffee Cupcakes

Print Recipe

Moist chocolate cupcakes topped with a luscious coffee-infused cream frosting that’s as smooth as velvet. A perfect blend of chocolatey richness and coffee-infused creaminess.

• Author: Lucy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup (125g) all-purpose flour
• 1/2 cup (50g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (120ml) brewed coffee, cooled
• 1/2 cup (120ml) milk
• 1/2 cup (115g) unsalted butter, melted and cooled
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (115g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 2 tablespoons (30ml) brewed coffee, cooled
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, whisk the melted butter and sugar until well incorporated. Add the eggs one at a time, whisking until smooth. Stir in the vanilla extract.
4. Gradually pour in the brewed coffee and milk, alternating between the two, while whisking to combine. The mixture may look slightly thin—that’s okay!
5. Slowly fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; stop as soon as no dry streaks remain.
6. Divide the batter evenly between the cupcake liners, filling each one about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a cooling rack.
8. In a mixing bowl, beat the softened butter until fluffy. Gradually add powdered sugar, one cup at a time, and continue beating until smooth. Add the brewed coffee, vanilla extract, and a pinch of salt, then beat until creamy.
9. Once cooled, frost the cupcakes using a spoon or piping bag. Sprinkle a little cocoa powder or chocolate shavings on top for an elegant finish.

Notes

[‘Use high-quality cocoa powder and freshly brewed coffee for better flavor.’, ‘Avoid overmixing the batter to keep the cupcakes light and fluffy.’, ‘Let the coffee cool before adding it to the batter to prevent cooking the eggs.’, ‘Adjust the sweetness of the frosting to your preference by adding more or less powdered sugar.’]

Nutrition

• Serving Size: 1 cupcake
• Calories: 250
• Sugar: 20
• Fat: 10
• Carbohydrates: 35
• Protein: 3

Keywords: chocolate cupcakes, coffee cupcakes, dessert recipe, easy cupcakes, chocolate coffee cream cupcakes