Perfect Chocolate Coffee Cupcakes
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- 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.
- 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!
- 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.
- Divide the batter evenly between the cupcake liners, filling each one about 2/3 full.
- 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.
- 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.
- 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