Chocolate Coffee Cream Cupcakes

These chocolate coffee cream cupcakes are the perfect combination of rich cocoa flavor and smooth, velvety coffee cream. Each bite delivers deep chocolate with a hint of espresso and a luscious center or topping of coffee-infused whipped cream. Whether I’m making them for a gathering or just to treat myself, they always feel indulgent and satisfying.

Why You’ll Love This Recipe

I love this recipe because it brings together two of my favorite things—chocolate and coffee—in cupcake form. The texture is moist, the flavor is intense but balanced, and the coffee cream adds a creamy, light contrast. They’re great for special occasions, afternoon treats, or whenever I need a coffee-chocolate fix.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate cupcakes:

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Eggs

• Whole milk

• Vegetable oil

• Vanilla extract

• Hot brewed coffee

For the coffee cream filling or topping:

• Heavy whipping cream

• Instant coffee or espresso powder

• Powdered sugar

• Vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a large bowl, I whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.

3. I add the eggs, milk, oil, and vanilla, then mix until combined.

4. I stir in the hot coffee last—it makes the batter thin but that’s what gives it moisture.

5. I pour the batter into the liners, filling each about two-thirds full.

6. I bake for 18–20 minutes or until a toothpick comes out clean. Then I let them cool completely.

7. For the coffee cream, I dissolve the coffee powder in a teaspoon of hot water.

8. In a cold mixing bowl, I whip the heavy cream, powdered sugar, vanilla, and coffee until soft peaks form.

9. I pipe the cream on top of the cooled cupcakes or use a knife to cut out a small center and fill them with cream.

Servings and timing

This recipe makes 12 cupcakes.
Prep time: 20 minutes
Cook time: 20 minutes
Cooling and decorating time: 30 minutes
Total time: 1 hour 10 minutes

Variations

• I sometimes add chocolate chips to the batter for extra richness.

• For a mocha twist, I mix cocoa powder into the coffee cream.

• I drizzle melted chocolate or caramel over the top for a bakery-style finish.

• I turn them into mini cupcakes and adjust the baking time to about 10–12 minutes.

storage/reheating

I store the cupcakes in the fridge because of the cream topping. They stay fresh for 3 days in an airtight container. I let them come to room temperature before serving so the cream softens up. These cupcakes don’t need reheating and taste best chilled or just slightly cool.

FAQs

Can I use espresso instead of instant coffee?

Yes. I use a small amount of strong brewed espresso to flavor the cream or batter—it adds a great depth.

How do I make the cupcakes extra moist?

Adding the hot coffee to the batter helps a lot. I also avoid overbaking and check them with a toothpick around 18 minutes.

Can I make these without a mixer?

Yes. I mix the batter by hand and use a whisk or hand mixer for the cream. Just make sure to whip the cream until soft peaks form.

Can I freeze these cupcakes?

I freeze the cupcakes (without cream) for up to 2 months. I add the fresh coffee cream after thawing.

Is there a way to make them dairy-free?

Yes. I use plant-based milk and a non-dairy whipping cream alternative. The flavor still turns out rich and satisfying.

Conclusion

These chocolate coffee cream cupcakes are a delicious way to enjoy the bold flavor of coffee and the richness of chocolate in one sweet, satisfying bite. I love how easy they are to make, and how they always bring a little elegance and indulgence to any occasion.

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