Chocolate Coffee Cream Cupcakes
Ingredients:
For the cupcakes:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup hot brewed coffee
For the coffee cream filling:
1/2 cup heavy whipping cream
1 tablespoon instant coffee granules
2 tablespoons powdered sugar
4 oz cream cheese, softened
For the frosting:
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
2 cups powdered sugar
1 tablespoon cocoa powder
1 tablespoon brewed coffee
1 teaspoon vanilla extract
Directions:
Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, combine buttermilk, oil, sugar, eggs, and vanilla. Add the dry ingredients and mix until combined.
Stir in hot coffee slowly until batter is smooth.
Fill liners 2/3 full and bake for 18–20 minutes. Cool completely.
For the filling, dissolve instant coffee in 1 tsp hot water. Whip cream cheese and powdered sugar until smooth.
Add dissolved coffee and heavy cream, beat until fluffy. Pipe or spoon into the center of each cooled cupcake.
For frosting, beat butter and cream cheese. Add powdered sugar, vanilla, and coffee. Divide in half, mix cocoa powder into one half.
Fill a piping bag with both frostings side by side for a swirl effect. Frost cupcakes and enjoy!
Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes
Kcal: 340 kcal | Servings: 12 cupcakes
Tips:
Use a cupcake corer or knife to remove a center plug before filling.
Chill cupcakes for 30 minutes before frosting for a cleaner swirl.
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