Chocolate Coffee Cream Cupcakes Recipe
Introduction
These Chocolate Coffee Cream Cupcakes combine rich chocolate with a hint of coffee flavor and a smooth cream filling. Perfect for coffee lovers who want a decadent, moist treat that’s easy to make at home.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup brewed coffee, cooled
- 1/4 cup milk
- 1 tsp vanilla extract
- For the coffee cream filling:
- 1/2 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Step 2: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Step 3: In another bowl, mix the granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, beating well after each addition.
- Step 4: Stir in the brewed coffee, milk, and vanilla extract to the wet mixture.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 6: Divide the batter evenly among the cupcake liners, filling them about two-thirds full.
- Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely on a wire rack.
- Step 8: To make the coffee cream filling, whip the heavy cream with powdered sugar until stiff peaks form.
- Step 9: Using a small knife or cupcake corer, carefully remove the center of each cooled cupcake and fill with the coffee cream.
- Step 10: Optionally, top cupcakes with more whipped coffee cream or dust with cocoa powder before serving.
Tips & Variations
- For a stronger coffee flavor, use espresso instead of brewed coffee.
- Try adding a pinch of cinnamon or chili powder to the batter for a unique twist.
- If you prefer a dairy-free option, substitute milk with almond or oat milk and use coconut cream in place of heavy cream.
- Chill the cream filling slightly before filling the cupcakes for easier handling.
Storage
Store cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture. The whipped coffee cream filling is best enjoyed fresh but can be stored separately and added just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cupcakes ahead of time?
Yes, you can bake the cupcakes up to 2 days in advance and store them in an airtight container at room temperature. Add the coffee cream filling just before serving to keep it fresh.
Can I freeze these cupcakes?
You can freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw them at room temperature and fill with coffee cream after they have completely thawed.
PrintChocolate Coffee Cream Cupcakes Recipe
Indulge in these rich and moist Chocolate Coffee Cream Cupcakes, combining the deep flavors of cocoa and coffee into a delightful treat. Each cupcake is filled with a smooth and luscious coffee cream filling, making it perfect for coffee lovers and chocolate fans alike. Easy to prepare and perfect for any occasion, these cupcakes bring a sophisticated twist to classic chocolate cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cupcakes
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup brewed coffee, cooled
- 1/4 cup milk
- 1 tsp vanilla extract
Coffee Cream Filling
- 1/2 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Combine Sugars and Wet Ingredients: In another bowl, whisk together granulated sugar, brown sugar, vegetable oil, and eggs until creamy and well combined.
- Add Liquids: Gradually add the brewed coffee, milk, and vanilla extract to the wet mixture and blend until smooth.
- Combine Wet and Dry Mixtures: Slowly add the dry ingredients to the wet ingredients and mix just until combined, being careful not to overmix to keep the cupcakes tender.
- Fill Cupcake Liners: Spoon the batter evenly into the lined muffin tin, filling each about 2/3 full to allow room for rising during baking.
- Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Remove from the oven and allow cupcakes to cool in the tin for 5 minutes; then transfer to a wire rack to cool completely before filling.
- Prepare Coffee Cream Filling: In a chilled bowl, whip the heavy cream and powdered sugar together until stiff peaks form, creating a light, fluffy coffee cream.
- Fill Cupcakes: Using a small knife or cupcake corer, create a small hole in the center of each cooled cupcake and fill with the coffee cream filling.
- Serve: Optionally, dust tops with additional cocoa powder or garnish as desired before serving. Enjoy your irresistible Chocolate Coffee Cream Cupcakes!
Notes
- For a stronger coffee flavor, use espresso instead of brewed coffee.
- Ensure the brewed coffee is cooled to avoid cooking the eggs when mixing.
- You can substitute vegetable oil with melted coconut oil for a subtle flavor twist.
- The coffee cream filling can be flavored with a splash of coffee liqueur for adults.
- Store cupcakes in an airtight container and refrigerate if not consumed within 2 days.
Keywords: chocolate cupcakes, coffee cupcakes, coffee cream filling, dessert cupcakes, mocha cupcakes, creamy filling, baked cupcakes
