Chocolate Coffee Cream Cupcakes
⭐ Makes: 12 cupcakes
⏱ Total Time: ~1 hr 15 min (includes cooling & filling)
Ingredients
Chocolate Cupcakes:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil (or melted butter)
2 large eggs
2 tsp vanilla extract
½ cup buttermilk (or milk + ½ tsp vinegar)
¼ cup freshly brewed strong coffee or espresso, cooled
Coffee Cream Filling:
½ cup heavy cream
1 tbsp instant coffee or espresso powder
2 tbsp powdered sugar
½ tsp vanilla extract
Optional: 2 tbsp mascarpone or cream cheese for extra richness
Mocha Frosting (Optional but heavenly):
½ cup unsalted butter, softened
1¾ cups powdered sugar
¼ cup unsweetened cocoa powder
1–2 tbsp strong brewed coffee or milk
1 tsp vanilla extract
Pinch of salt
Instructions
1. Make the Cupcakes
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan.
In one bowl, whisk dry ingredients: flour, cocoa, baking soda, baking powder, salt.
In another bowl, whisk sugars, oil, eggs, vanilla, buttermilk, and coffee.
Combine wet and dry ingredients until smooth (don't overmix).
Fill liners ¾ full. Bake 18–22 minutes. Cool completely.
2. Whip the Coffee Cream Filling
Dissolve instant coffee in 1 tsp hot water (if using powder).
Whip cream, coffee, powdered sugar, and vanilla until soft peaks form.
(Optional) Fold in mascarpone for a richer texture.
3. Fill the Cupcakes
Core the center using a cupcake corer or spoon.
Fill with coffee cream using a piping bag or small spoon.
4. Make the Mocha Frosting
Beat butter until creamy.
Add powdered sugar, cocoa powder, salt — beat until fluffy.
Slowly mix in coffee (or milk) and vanilla until silky smooth.
Pipe or spread generously over filled cupcakes.