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Chocolate Coffee Cream Cupcakes

Chocolate Coffee Cream Cupcakes
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Chocolate Coffee Cream Cupcakes are moist, tender cupcakes that perfectly balance the rich flavors of chocolate and coffee, topped with a luscious coffee cream frosting. Ideal for coffee lovers and chocolate enthusiasts alike, these elegant cupcakes deliver a flavorful, aromatic, and indulgent dessert perfect for any occasion.

Ingredients

Scale

Cupcake Ingredients

  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 tsp instant coffee granules
  • 1 tsp baking soda
  • 1 ½ tsp baking powder
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • ½ cup (1 stick) unsalted butter, melted (or ½ cup vegetable oil)
  • 1 cup buttermilk (or milk)
  • 1 tsp vanilla extract

Coffee Cream Frosting Ingredients

  • 1 cup heavy cream
  • 1 cup sifted powdered sugar
  • 1 tsp instant coffee dissolved in 1 tsp hot water

Instructions

  1. Prepare Your Ingredients: Sift together the all-purpose flour, cocoa powder, baking soda, and baking powder into a large bowl to ensure a lump-free batter and even distribution of leavening agents.
  2. Mix the Dry Ingredients: Add the sugar and instant coffee granules to the sifted dry ingredients and stir to combine thoroughly, maximizing the coffee infusion without grittiness.
  3. Combine the Wet Ingredients: In a separate bowl, whisk together the melted butter (or oil), eggs, buttermilk (or milk), and vanilla extract until smooth and slightly frothy, providing moisture and balanced flavor.
  4. Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients and gently stir until just combined, being careful not to overmix to keep the cupcakes light and tender.
  5. Bake the Cupcakes: Evenly distribute the batter into cupcake liners placed in a muffin tin. Bake at 350°F (175°C) for 18–22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
  6. Make the Coffee Cream Frosting: Whip the heavy cream with sifted powdered sugar and the dissolved instant coffee until fluffy and smooth, forming firm peaks to top the cupcakes.
  7. Frost and Decorate: Once cupcakes are cool, pipe or spread the coffee cream frosting generously on top. Optionally garnish with chocolate shavings or a dusting of cocoa powder for an elegant finish.

Notes

  • Use room temperature eggs and dairy for better mixing and fluffier cupcakes.
  • Instant coffee granules provide a smooth coffee flavor without grit.
  • Avoid overmixing the batter to keep cupcakes tender and light.
  • Test for doneness with a toothpick; if wet batter remains, bake longer.
  • Keep the coffee cream frosting chilled before and after whipping for firm peaks.
  • Cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated in warm climates.
  • Freeze unfrosted cupcakes wrapped individually for up to 3 months; thaw before frosting.
  • Reheat refrigerated unfrosted cupcakes briefly to regain softness, avoid microwaving frosted cupcakes.
  • Frosting can be made a day ahead and re-whipped before use.
  • Alternative frostings like cream cheese frosting, chocolate ganache, or buttercream pair well with these cupcakes.

Nutrition

Keywords: chocolate cupcakes, coffee cupcakes, coffee cream frosting, chocolate coffee dessert, moist cupcakes, easy cupcake recipe

Find it online: https://eazyummy.com/chocolate-coffee-cream-cupcakes/