Description
These Chocolate Coffee Cream Cupcakes combine deep chocolate flavor with a subtle coffee kick. The creamy filling is pure indulgence. They are perfect for busy days and special celebrations.
Ingredients
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup strong brewed coffee, cooled
½ cup vegetable oil
2 large eggs
1 cup heavy cream
2 tablespoons instant coffee granules
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a muffin tin with paper liners
- In a large bowl, whisk flour, sugar, cocoa, baking soda, and salt
- Add the cooled coffee, oil, and eggs. Mix until just combined. Do not overmix
- Divide batter evenly among the liners
- Bake for 18-20 minutes. Let them cool completely
- Meanwhile, make the filling: Whip the heavy cream, instant coffee, powdered sugar, and vanilla until stiff peaks form
- Once cooled, use a piping bag to fill each cupcake
Notes
Always use room temperature eggs for a better rise.
Brew your coffee strong for the deepest flavor.
Let the cupcakes cool fully before filling; otherwise, the cream melts.
Use a small paring knife to carve a small hole in the center and fill generously.
Store in an airtight container in the fridge for up to three days.
Bring to room temperature before serving. Do not microwave.
Freeze unfilled cupcakes for up to a month; thaw and add filling fresh.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290 kcal
- Sugar: 20 g
- Sodium: 0.4 g
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: chocolate, coffee, cupcakes, cream filling, dessert