Chocolate Coffee Cream Cupcakes

Short description
Moist chocolate cupcakes infused with coffee, filled and topped with creamy coffee‑flavored filling—perfect for any coffee‑chocolate lover.

Why You’ll Love This Recipe
Balanced blend of rich chocolate and aromatic coffee
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Soft, tender cupcake texture with a light cream filling
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Ideal for celebrations, brunches, gifts, or cozy coffee breaks
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Versatile: can be topped with whipped cream, ganache, buttercream, or left plain
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Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cupcakes:

1 cup all‑purpose flour

½ cup unsweetened cocoa powder

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

¾ cup granulated sugar

2 large eggs

½ cup milk (whole preferred)

½ cup vegetable oil

1 tsp vanilla extract

½ cup hot brewed coffee (or espresso), cooled

For the coffee cream filling (and optional topping):

1 cup heavy whipping cream

2 Tbsp powdered sugar

1 tsp instant coffee granules (or espresso powder)

½ tsp vanilla extract

(Optional ganache topping—see Variations)

Directions
Preheat oven to 350 °F (175 °C). Line a 12‑cup muffin tin with paper liners.

Prepare dry mixture: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar
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Combine wet ingredients: In another bowl, whisk eggs, milk, oil, vanilla, and cooled coffee .

Mix gently: Gradually pour wet into dry, stirring until just combined—avoid overmixing
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Fill liners: Portion batter into liners about ⅔ full.

Bake: 18–22 minutes, until a toothpick inserted in the center comes out clean
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Cool: Allow cupcakes to cool in the tin 5 minutes, then transfer to wire rack to cool completely.

Make coffee cream: In a chilled bowl, whip cream, powdered sugar, coffee granules, and vanilla until stiff peaks form
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Fill cupcakes: Core centers using a knife or corer. Pipe or spoon in coffee cream.

Optional topping: Pipe remaining cream on top, or add ganache (see Variations).

Servings and timing
Servings: 12 standard cupcakes
Prep time: ~15 minutes
Cook time: 18–22 minutes
Total time: ~35–40 minutes

Variations
With ganache topping: Heat ½ cup heavy cream until simmering, pour over 4 oz chopped dark chocolate, stir until smooth. Cool slightly, then drizzle over cupcakes
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Espresso buttercream: Replace cream topping with a buttercream tinted with espresso powder (per Chef Clara) .

Flavor add‑ins: Mix in brown sugar, cinnamon, cardamom, or hazelnut extract for a riff on the base recipe .

Dairy‑free option: Substitute heavy cream with coconut cream; use non‑dairy milk in batter.

Mini cupcakes: Bake in mini liners for ~12-minute bake time.

Storage/reheating
Store cupcakes in an airtight container:

Room temperature: 2–3 days (unfrosted)

Refrigerator: up to 5 days (filled/frosted)
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Freezing: Freeze unfrosted cupcakes up to 2 months; thaw before filling.
Reheating: Bring to room temperature before serving; no microwaving needed.

FAQs
What if I don’t have coffee—can I use water?
Yes. Hot water works as a substitute, though coffee adds deeper chocolate notes
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Can I use instant coffee instead of brewed?
Yes—use instant coffee or espresso powder. Adjust quantity for stronger flavor.

How can I tell when cupcakes are done?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs.

Why are my cupcakes sinking?
Avoid overmixing and measure wet ingredients carefully. Using fresh leaveners also helps
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Can I use Dutch‑processed cocoa?
Yes—Dutch‑processed cocoa gives a richer, smoother chocolate flavor
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Can I make them ahead?
Absolutely: bake ahead, store unfrosted, then fill/frost before serving
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How do I get a stronger coffee flavor?
Increase the amount of instant coffee in the cream or use espresso instead of brewed coffee.

What frosting alternatives work?
Options include buttercream, ganache, cream cheese frosting, or mascarpone frosting
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Can I make them gluten‑free?
Yes; substitute all‑purpose flour with a 1:1 gluten‑free blend.

How should I decorate them?
Top with cocoa powder, shaved chocolate, chocolate‑covered espresso beans, or a ganache drizzle.

Conclusion
These Chocolate Coffee Cream Cupcakes deliver delightful layers of flavor and texture—moist chocolate cake, rich coffee undertones, and creamy filling. Perfect for treat yourself moments, gatherings, or gifting. With easy variations and reliable storage, they’re a versatile and impressive bake to keep in your recipe collection. Enjoy!

 

[tasty-recipe id=”15847″]