Chocolate Coffee Cream Cupcakes
Indulge in the rich flavors of chocolate coffee cream cupcakes, where moist chocolate cake meets the aromatic essence of coffee. Topped with fluffy whipped cream, these delightful treats evoke sweet memories of baking in grandma’s kitchen. Whether for celebrations or cozy nights in, these cupcakes are sure to impress and satisfy every sweet tooth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs (room temperature)
- 1/2 cup whole milk (or almond/oat milk)
- 1/4 cup unsalted butter (melted)
- 1/2 cup freshly brewed coffee
- 1 cup heavy cream (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
- In another bowl, mix melted butter with eggs, milk, and cooled coffee until well combined.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow cupcakes to cool while whipping heavy cream until soft peaks form. Frost cooled cupcakes with whipped cream.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 275
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg