Description
Delight in the rich flavors of these Chocolate Coffee Cream Cupcakes, combining moist chocolate cupcakes infused with freshly brewed coffee and topped with a luscious coffee-flavored whipped cream. Perfect for coffee lovers seeking a decadent yet balanced dessert.
Ingredients
Scale
For the Cupcakes:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup hot coffee (freshly brewed)
For the Coffee Cream Frosting:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 teaspoons instant coffee granules (or espresso powder)
- 1/2 teaspoon vanilla extract
For Garnish:
- Chocolate shavings or cocoa powder for sprinkling
- Coffee beans for decoration (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cupcakes.
- Prepare the Muffin Tin: Line a 12-cup muffin tin with cupcake liners to prevent sticking and ease removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, unsweetened cocoa powder, and granulated sugar until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined to avoid overmixing.
- Add Coffee: Stir in the hot freshly brewed coffee; the batter will be thin, which is expected.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Place the tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare Coffee Cream Frosting: In a mixing bowl, combine heavy whipping cream, powdered sugar, instant coffee granules, and vanilla extract.
- Whip the Frosting: Using an electric mixer, beat the mixture on high speed until stiff peaks form, approximately 3-5 minutes.
- Frost the Cupcakes: Once cupcakes are fully cooled, pipe or spread the coffee cream frosting generously on top of each cupcake.
- Garnish: Sprinkle with chocolate shavings or a dusting of cocoa powder for extra flair.
- Add Coffee Beans: Optionally, decorate each cupcake with a coffee bean for a decorative and thematic touch.
- Serve and Enjoy: Present these decadent Chocolate Coffee Cream Cupcakes for an indulgent treat perfect for celebrations or coffee breaks.
Notes
- Ensure the cupcakes are completely cool before frosting to prevent the cream from melting.
- Use freshly brewed hot coffee for the best flavor infusion in the batter.
- The batter will be thin after adding coffee, which is normal and ensures moist cupcakes.
- For a stronger coffee flavor, increase the instant coffee granules slightly in the frosting.
- Chocolate shavings can be made by grating a chocolate bar or using store-bought curls.
- Store frosted cupcakes in the refrigerator and consume within 2 days for freshness.
