🧁☕ Chocolate Coffee Cream Cupcakes – Rich, Mocha-Licious & Totally Addictive! 🍫✨
Moist chocolate cupcakes infused with coffee, filled with creamy coffee frosting, and topped with a dreamy swirl!
📝 Ingredients:
For the Cupcakes:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup vegetable oil
2 large eggs
1/2 cup buttermilk
1/2 cup brewed strong coffee (cooled)
1 teaspoon vanilla extract
For the Coffee Cream Filling/Frosting:
1/2 cup unsalted butter (softened)
1 1/2 cups powdered sugar
2 tablespoons heavy cream
1 tablespoon instant coffee granules (dissolved in 1 tbsp hot water)
1/2 teaspoon vanilla extract
Optional: chocolate shavings or cocoa powder for topping
👩🍳 Directions:
Stage 1: Make the Cupcakes
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, whisk flour, cocoa, sugar, baking soda, baking powder, and salt.
In another bowl, combine oil, eggs, buttermilk, coffee, and vanilla extract.
Pour wet ingredients into dry and mix until just combined.
Fill cupcake liners 2/3 full and bake for 18–22 minutes.
Let cupcakes cool completely before filling and frosting.
Stage 2: Make the Coffee Cream
7. In a bowl, beat softened butter until fluffy.
8. Add powdered sugar a little at a time, mixing well.
9. Stir in heavy cream, dissolved coffee, and vanilla.
10. Beat until smooth and creamy.
Stage 3: Fill & Frost
11. Optional: Use a small knife to cut out the center of each cupcake and fill with a spoon of coffee cream.
12. Pipe or spread frosting on top of each cupcake.
13. Garnish with chocolate shavings or a dusting of cocoa powder.
⏱️ Prep Time:
25 minutes prep + 20 minutes baking
Approx: 360 Kcal per cupcake
💡 Tips:
Use espresso powder for a stronger coffee flavor.
Let the frosting chill slightly for easier piping.
Store in the fridge, but let sit at room temp before serving for max creaminess.
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