Description
Chocolate coffee cream cupcakes are a delightful fusion of rich chocolate and bold coffee, topped with creamy frosting. Perfect for any occasion, these treats will impress your guests.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup strong brewed coffee (cooled)
- 1/4 cup unsalted butter (melted)
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 2 tbsp strong brewed coffee
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and granulated sugar until well combined.
- In another bowl, beat together eggs, milk, melted butter, and cooled strong brewed coffee until smooth.
- Pour the wet ingredients into the dry mixture and stir gently until just combined.
- Spoon the batter into your lined muffin tin until each cavity is about two-thirds full. Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.
- While the cupcakes cool, beat together softened butter and powdered sugar with brewed coffee until fluffy.
- Once cooled, frost the cupcakes generously with the coffee-infused frosting.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 290
- Sugar: 28g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For a bolder flavor, add espresso powder to the batter. Store leftovers in an airtight container at room temperature for up to three days. Reheat in the microwave for about 10-15 seconds to enjoy a fresh-baked taste again.