Chocolate Coffee Cream Cupcakes
Ingredients
For the Chocolate Cupcakes:
1 cup (125g) all-purpose flour
½ cup (50g) unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (120ml) vegetable oil (or melted butter)
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup (120ml) strong brewed coffee, cooled
½ cup (120ml) buttermilk (or milk with 1 tsp vinegar/lemon juice)
For the Cream Filling:
1 cup (240ml) heavy cream, chilled
3 tbsp powdered sugar
1 tsp vanilla extract
For the Chocolate Coffee Buttercream:
1 cup (230g) unsalted butter, softened
3 ½ cups (420g) powdered sugar, sifted
⅓ cup (30g) unsweetened cocoa powder
2 tbsp instant coffee granules dissolved in 2 tbsp hot water (cooled)
2–3 tbsp heavy cream (as needed for texture)
Pinch of salt
Preparation
Step 1: Make the Chocolate Cupcakes
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, whisk oil and sugar until smooth. Add eggs one at a time, beating well after each. Stir in vanilla extract.
Mix in half of the dry ingredients, then add coffee and buttermilk. Finish with remaining dry ingredients and stir until just combined.
Divide batter evenly into cupcake liners (about ⅔ full). Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool completely before filling.
Step 2: Prepare the Cream Filling
In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Transfer to a piping bag fitted with a round tip.
Step 3: Fill the Cupcakes
Once cooled, core the center of each cupcake with a small knife or cupcake corer.
Pipe whipped cream filling into each cupcake, then place the removed piece of cupcake back on top.
Step 4: Make the Chocolate Coffee Buttercream
Beat softened butter until creamy (about 2 minutes).
Gradually add powdered sugar and cocoa powder, mixing on low speed.
Add the dissolved coffee and beat until smooth.
Add heavy cream, one tablespoon at a time, until frosting is light and fluffy.
Taste and adjust salt if needed.
Step 5: Assemble and Decorate
Pipe swirls of chocolate coffee buttercream onto each cupcake.
Optionally, drizzle with melted chocolate or sprinkle cocoa powder for a finishing touch.