Description
These Chocolate Coffee Cream Cupcakes are a delightful dessert, combining rich chocolate cake with a hint of coffee, topped with a luscious coffee-infused cream frosting. They are perfect for coffee lovers and any occasion.
Ingredients
- For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup brewed coffee, cooled
- For the Coffee Cream Frosting:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon instant coffee granules (or espresso powder)
- 1 tablespoon milk (optional, for consistency)
- For Garnish (Optional):
- Chocolate shavings or cocoa powder
- Coffee beans
Instructions
- Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the softened butter, eggs, vanilla extract, buttermilk, and brewed coffee to the dry ingredients. Mix until just combined, being careful not to overmix.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Coffee Cream Frosting: In a medium bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar, vanilla extract, and instant coffee granules. Continue to beat until stiff peaks form. If the frosting is too thick, add a tablespoon of milk to reach your desired consistency.
- Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or a spatula to frost each cupcake generously with the coffee cream frosting. Garnish with chocolate shavings or cocoa powder, and a coffee bean if desired.
- Serve: Serve the Chocolate Coffee Cream Cupcakes immediately or store them in the refrigerator until ready to serve.
Notes
- Add Chocolate Chips: Fold in 1/2 cup of chocolate chips into the batter for extra chocolatey goodness.
- Flavored Frosting: Experiment with different flavors of frosting by adding flavored extracts (like hazelnut or almond) to the cream.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free.
- Storing Tips: Store any leftover Chocolate Coffee Cream Cupcakes in an airtight container in the refrigerator for up to 3 days. Consume within 2 days for optimal freshness.
- Make Ahead: You can bake the cupcakes a day in advance and store them at room temperature until ready to frost.
- Freezing: Unfrosted cupcakes can be frozen tightly wrapped in plastic wrap and stored in an airtight container for up to 2 months. Thaw before frosting.
- For Kids: Reduce coffee or use decaffeinated coffee if preferred.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 12g
- Fat: 15g
- Carbohydrates: 30g
- Protein: 3g
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