Chocolate Coffee Cream Cupcakes
Ingredients
For the Chocolate Cupcakes:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 eggs
¾ cup granulated sugar
½ cup vegetable oil
½ cup buttermilk
1 tsp vanilla extract
½ cup hot coffee (freshly brewed)
For the Coffee Cream Filling:
½ cup heavy cream
1 tbsp instant coffee granules
1 tbsp powdered sugar
½ tsp vanilla extract
1 tbsp cornstarch (optional, for thickening)
For the Frosting:
½ cup unsalted butter, softened
4 oz cream cheese, softened
2 ½–3 cups powdered sugar
1 tsp vanilla extract
2 tbsp cooled brewed espresso or strong coffee
Pinch of salt
Optional: divide frosting and mix half with cocoa or coffee powder for mocha swirl
For the Chocolate Swirl:
¼ cup semi-sweet chocolate chips
2 tbsp heavy cream
Instructions
1. Make the Cupcakes:
Preheat oven to 350°F (175°C) and line a muffin pan.
Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk eggs and sugar until fluffy. Add oil, buttermilk, and vanilla.
Mix in dry ingredients until just combined. Stir in hot coffee last.
Fill liners ⅔ full and bake for 18–20 minutes. Cool completely.
2. Make the Coffee Cream Filling:
Warm cream slightly and dissolve instant coffee granules.
Add powdered sugar, vanilla, and optional cornstarch if thicker consistency is desired.
Chill and whip slightly before piping.
3. Fill the Cupcakes:
Core each cupcake and fill with the coffee cream using a piping bag or spoon.
4. Prepare the Frosting:
Beat butter and cream cheese until smooth.
Add powdered sugar gradually, then vanilla, salt, and coffee.
For swirl: separate frosting and add cocoa or extra coffee to one half. Spoon both into opposite sides of a piping bag to create the swirl.
5. Make the Chocolate Swirl:
Microwave chocolate chips and cream together until smooth. Cool slightly.
Drizzle over frosted cupcakes and swirl gently with a toothpick for a marbled effect.