Description
Chocolate coffee cream cupcakes—moist chocolate cake with coffee notes, topped with espresso buttercream. A mocha treat for coffee lovers.
Ingredients
For the Cupcakes:
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1 cup all-purpose flour
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½ cup unsweetened cocoa powder
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1 teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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½ cup whole milk, room temperature
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½ cup strong brewed coffee or espresso, cooled
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½ cup vegetable oil
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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¾ cup granulated sugar
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¼ cup packed light brown sugar
For the Coffee Buttercream Frosting:
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1 cup unsalted butter, softened
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3 cups powdered sugar
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1 tablespoon instant espresso powder
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1 teaspoon vanilla extract
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2 tablespoons heavy cream or milk
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Pinch of salt
Instructions
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Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
Sift flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
In a large bowl, whisk granulated and brown sugar with oil.
Add eggs one at a time, then stir in vanilla.
Mix milk and coffee in a cup.
Alternate adding dry ingredients and coffee mixture to the batter, beginning and ending with dry.
Divide into liners (about ⅔ full). Bake 18–20 minutes.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely. -
Make the Coffee Buttercream:
Dissolve espresso powder in vanilla and cream/milk.
Beat softened butter until creamy.
Gradually beat in powdered sugar.
Add espresso mixture and salt. Beat until fluffy.
Adjust consistency with more cream/milk as needed.
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Assemble the Cupcakes:
Pipe or spread frosting on cooled cupcakes.
Optional: Garnish with cocoa powder, chocolate shavings, or espresso beans.
Notes
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For deeper coffee flavor, add more espresso powder to the frosting.
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Use room temp ingredients for best texture.
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Store in an airtight container for up to 2 days (room temp) or up to 1 week (refrigerated).
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American