Chocolate Coffee Cream Cupcakes

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Rich chocolate cupcakes infused with coffee and topped with fluffy coffee cream—perfect for mocha lovers!

Ingredients

For the cupcakes:

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ tsp vanilla extract
  • ½ cup strong brewed coffee, cooled
  • ½ cup buttermilk

For the coffee cream frosting:

  • 1 cup heavy cream, chilled
  • 2 tbsp powdered sugar
  • 1 tbsp instant coffee granules dissolved in 1 tsp hot water, cooled

Instructions

1. Prepare the oven and pan

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. Mix dry ingredients

In a bowl, sift together:

  • Flour
  • Cocoa powder
  • Baking powder
  • Baking soda
  • Salt
    Set aside.

3. Cream butter and sugar

In a large mixing bowl, beat butter and sugar on medium speed for about 2–3 minutes until light and fluffy.

4. Add eggs and vanilla

Add eggs one at a time, beating well after each. Stir in vanilla extract.

5. Combine wet and dry ingredients

In a small bowl, mix cooled coffee and buttermilk.
Add the dry ingredients to the butter mixture in three parts, alternating with the coffee-buttermilk mix. Begin and end with the dry ingredients.
Mix until just combined—do not overmix.

6. Fill and bake

Divide the batter evenly into the prepared liners, filling each about two-thirds full.
Bake for 18–20 minutes, or until a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.

Make the frosting

  1. In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form.
  2. Fold in the dissolved coffee gently until smooth and creamy.

Frost and serve

Once cupcakes are completely cooled, frost using a piping bag or spatula.
Serve immediately or refrigerate until ready.

Extra Tips

  • Add chocolate chips to the batter for even more indulgence.
  • For stronger coffee flavor, increase the instant coffee in the frosting.
  • These cupcakes pair perfectly with an iced mocha or espresso.

Prep Time: 20 min
Cook Time: 20 min
Total: 40 min
Servings: 12
Calories: ~320 kcal/cupcake

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