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Chocolate Coffee Cream Cupcakes

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Chocolate coffee cream cupcakes are rich, moist chocolate treats with a subtle espresso kick and a luscious whipped coffee cream topping or filling. Perfect for coffee lovers, they’re a bakery-style indulgence you can make at home.

Ingredients

  • For the chocolate cupcakes:
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup hot brewed coffee
  • For the coffee cream:
  • 1 cup heavy whipping cream
  • 1 tsp instant coffee or espresso powder
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
  3. Add eggs, milk, oil, and vanilla. Mix until just combined.
  4. Stir in the hot coffee; the batter will be thin.
  5. Divide the batter among cupcake liners, filling each about 2/3 full.
  6. Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
  7. For the coffee cream, dissolve the coffee powder in 1 tsp hot water.
  8. In a cold bowl, whip the heavy cream, powdered sugar, vanilla, and dissolved coffee until soft peaks form.
  9. Pipe or spoon the cream onto cooled cupcakes or fill centers using a knife and add the cream.

Notes

  • Hot coffee enhances the chocolate flavor and keeps cupcakes moist.
  • Add mini chocolate chips for extra richness.
  • Mix cocoa into the whipped cream for a mocha variation.
  • Top with chocolate drizzle or caramel for a fancy finish.
  • Store without cream if freezing; add topping after thawing.

Nutrition

Find it online: https://cookedbymaya.com/chocolate-coffee-cream-cupcakes/