Go Back
A close-up of a chocolate cupcake topped with piped coffee-flavored whipped cream frosting, dusted with cocoa powder.

Chocolate Coffee Cream Cupcakes

Moist chocolate cupcakes filled with a rich coffee cream frosting. Perfect for coffee and chocolate lovers alike!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cupcakes
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs room temperature
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot coffee strongly brewed
Coffee Cream Frosting
  • 1 cup heavy cream chilled
  • 2 tbsp instant coffee granules dissolved in 1 tbsp hot water
  • 1/4 cup powdered sugar

Equipment

  • Muffin Tin
  • Mixing bowls

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla extract. Mix until combined.
  4. Stir in hot coffee until batter is smooth and thin.
  5. Pour batter into cupcake liners, filling 2/3 full. Bake for 20–25 minutes or until a toothpick comes out clean.
  6. Let cupcakes cool completely before frosting.
  7. For the frosting: Whip heavy cream with powdered sugar until soft peaks form. Add dissolved coffee and continue whipping until stiff peaks form.
  8. Pipe or spread frosting onto cooled cupcakes and serve.

Notes

For an extra touch, garnish with chocolate shavings or a dusting of cocoa powder.