Chocolate 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
Scale
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
