Chocolate Coffee Cream Cupcakes Recipe
Let me introduce you to a downright irresistible treat: Chocolate Coffee Cream Cupcakes. Imagine ultra-moist chocolate cupcakes infused with hot coffee, hiding a luscious coffee cream surprise at their core, all crowned by a swirled cloud of vanilla and mocha buttercream with an artful chocolate drizzle. These cupcakes are pure bliss for chocolate and coffee lovers, and their delightful contrast of textures makes every bite feel like a special occasion. Whether you’re hoping to brighten a dreary Monday or impress at a celebration, this recipe is bound to become a cherished favorite.

Ingredients You’ll Need
Gathering your ingredients for Chocolate Coffee Cream Cupcakes is a simple joy in itself. Each component plays its own crucial role, from boosting moisture and flavor to giving the cupcakes their swoon-worthy crumb and dreamy fillings.
- All-purpose flour: This provides the structure for your cupcakes, giving them just the right level of softness.
- Unsweetened cocoa powder: Go for a quality brand for rich, authentic chocolate flavor and deep color.
- Baking soda & baking powder: These leaveners work together to create a light, fluffy rise.
- Salt: Just a hit brings out the sweetness and intensifies both the chocolate and the coffee notes.
- Unsalted butter (softened): For an indulgent, buttery base and extra-tender crumbs.
- Granulated and brown sugar: The combo adds depth—brown sugar offers a hint of caramel that pairs beautifully with chocolate.
- Large eggs: Essential for richness, color, and binding the batter together.
- Vanilla extract: Enhances every other flavor in your Chocolate Coffee Cream Cupcakes.
- Buttermilk (or whole milk + vinegar): Adds a gentle tang and keeps the texture ultra-soft.
- Hot coffee (brewed strong): Deepens the chocolate flavor and keeps the cupcakes moist.
- Semi-sweet chocolate (melted): Offers fudgy richness and a true chocolate edge in every bite.
- Cream cheese (softened): For a tangy, smooth coffee cream filling.
- Heavy cream (cold): Whips up into a dreamy texture in the cream filling and frostings.
- Powdered sugar: Ensures a silky-smooth sweetness in fillings and frostings.
- Espresso powder or instant coffee: Gives the coffee cream filling and mocha frosting a bold kick.
- Vanilla extract (again): Carried through into both filling and frostings—never underestimate its magic!
- Cocoa powder (for mocha frosting): Rounds out the swirl with a pure chocolate punch.
How to Make Chocolate Coffee Cream Cupcakes
Step 1: Prep Your Pans and Preheat
Start by heating your oven to 350°F (175°C) and lining a standard muffin pan with 12 paper liners. This little step sets you up for cupcake success, ensuring easy removal and perfect shapes every time.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together your flour, unsweetened cocoa powder, baking soda, baking powder, and salt. This blend guarantees an even rise and that deep, cocoa-kissed flavor in every bite.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter with both granulated and brown sugars until the mixture turns light and fluffy, about 3 minutes. This is where the airiness and tenderness of your Chocolate Coffee Cream Cupcakes begins!
Step 4: Add Eggs, Vanilla, and Chocolate
Crack in the eggs one at a time, beating well after each addition. Stir in your vanilla extract and the melted (but slightly cooled) semi-sweet chocolate. You’ll see the batter deepen in color and get beautifully glossy.
Step 5: Alternate Dry Ingredients and Buttermilk
Alternately add your dry ingredient mixture and the buttermilk to the batter, starting and ending with the dry mix. Stir gently and just until combined—overmixing can lead to tough cupcakes.
Step 6: Pour in the Hot Coffee
Slowly mix in the hot brewed coffee. The batter will seem thin, but trust the process! This step is what creates the extra-moist, rich texture that sets these Chocolate Coffee Cream Cupcakes apart from the rest.
Step 7: Fill and Bake
Spoon the batter into your cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes, until a toothpick inserted in the center comes out with just a moist crumb. Let them cool completely on a wire rack before the fun filling step.
Step 8: Make the Coffee Cream Filling
While the cupcakes cool, beat cream cheese until silky-smooth. Blend in the powdered sugar, the strong espresso (dissolved in just a little hot water), and vanilla until you have a luscious mixture. Whip in the cold heavy cream next, just until fluffy. Chill your filling for at least 15 minutes before using.
Step 9: Fill the Cupcakes
With a cupcake corer or the tip of a small sharp knife, cut a little plug from the center of each cooled cupcake. Gently spoon or pipe 1 to 2 teaspoons of coffee cream filling inside, then pop the tops back on if you wish.
Step 10: Prepare the Two-Tone Swirled Frosting
Whip up the vanilla frosting and mocha frosting separately, ensuring both are light and fluffy. The magic comes when you add both frostings to opposite sides of a piping bag fitted with a large star tip, giving your Chocolate Coffee Cream Cupcakes that signature, bakery-worthy swirl.
Step 11: Frost and Drizzle
Pipe generous swirls on top of each cupcake and then drizzle with your quick, glossy chocolate sauce—made simply by melting semi-sweet chocolate with heavy cream. Let the chocolate drizzle set just slightly before serving.
How to Serve Chocolate Coffee Cream Cupcakes

Garnishes
Your Chocolate Coffee Cream Cupcakes look stunning as-is, but a few finishing touches can take them straight into showstopper territory. Try crowning each with a chocolate-covered espresso bean, a dusting of cocoa powder, a little sprinkle of flaky sea salt, or artfully shaved chocolate curls. These extras add flavor, crunch, and undeniable visual flair.
Side Dishes
Pair your cupcakes with ice-cold milk, a silky cappuccino, or even a scoop of vanilla bean ice cream for a dreamy afternoon pick-me-up. If you’re hosting brunch, fresh berries make a vibrant and juicy contrast to the decadent richness on your dessert table.
Creative Ways to Present
Show them off on a pretty tiered cake stand or serve on a simple white platter for a touch of elegance. For parties, nestle each cupcake into a decorative cupcake wrapper or box for easy gifting. At big gatherings, display the cupcakes in a ring or spiral for a celebratory centerpiece—don’t forget the chocolate drizzle for that irresistible wow factor!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Coffee Cream Cupcakes in an airtight container in the fridge, where they’ll stay moist and delicious for up to 3 days. Because of the cream filling and frosting, refrigerating is key for food safety and freshness.
Freezing
You can absolutely freeze these cupcakes, either before filling and frosting or after (though for the prettiest results, freeze the cakes themselves and fill and frost them once thawed). Wrap the cooled cupcakes tightly in plastic wrap and pop them in a freezer bag. They’ll keep well for up to 2 months. Thaw overnight in the fridge before assembling.
Reheating
For the best flavor, let refrigerated cupcakes sit at room temperature for about 30 minutes before serving so the cake and frostings soften up perfectly. Avoid microwaving frosted cupcakes, as the frosting can melt and become greasy.
FAQs
Can I make these Chocolate Coffee Cream Cupcakes without espresso powder?
Yes! If you don’t have espresso powder, just use a bit of instant coffee in both the filling and mocha frosting, or leave it out altogether for a subtler coffee flavor.
What’s the best way to fill cupcakes neatly?
Use a cupcake corer or gently twist a small, sharp knife into the center of each cupcake to remove a plug, then spoon or pipe in your filling for tidy, bakery-style results.
Can I use a different frosting if I don’t want vanilla and mocha swirls?
Of course! Chocolate buttercream, classic vanilla, or even cream cheese icing all taste fantastic with these cupcakes. Feel free to get creative with your favorite flavors.
Is it okay to use Dutch-processed cocoa powder instead of natural?
Yes, you can swap Dutch-processed cocoa for natural cocoa powder. Just double-check that your leaveners (baking powder and soda) are still included, as the acidity balances will be a bit different, but it will yield an equally delicious result.
Can I make mini Chocolate Coffee Cream Cupcakes with this recipe?
Absolutely! Spoon the batter into mini muffin pans and bake for around 10–12 minutes. Just reduce the amount of cream filling per cupcake and get ready for an adorable bite-sized treat.
Final Thoughts
Baking these Chocolate Coffee Cream Cupcakes is a wonderful way to treat yourself and those you love to something truly unforgettable. Each bite brings together the rich depth of chocolate, the buzz of coffee, creamy filling, and playful swirls of frosting. Go ahead—gather your ingredients, and let the cupcake magic begin!
PrintChocolate Coffee Cream Cupcakes Recipe
Indulge in the rich flavors of these Chocolate Coffee Cream Cupcakes, featuring a moist chocolate base, a decadent coffee cream filling, and a two-tone swirled frosting topped with a luscious chocolate drizzle.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cupcake Batter:
- ¾ cup (95 g) all-purpose flour
- ½ cup (45 g) unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (113 g) unsalted butter (softened)
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar (packed)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- ½ cup (120 ml) buttermilk (or whole milk + ½ tsp vinegar)
- ½ cup (120 ml) hot coffee (brewed strong)
- 3 oz (85 g) semi-sweet chocolate, melted and slightly cooled
Coffee Cream Filling:
- 8 oz (225 g) cream cheese (softened)
- ½ cup (120 ml) heavy cream (cold)
- ½ cup (60 g) powdered sugar
- 1 tsp espresso powder or instant coffee dissolved in 1 tsp hot water
- ½ tsp vanilla extract
Vanilla Frosting:
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Mocha Frosting:
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- 2 tbsp cocoa powder
- 1 tsp espresso powder (optional)
- 2 tbsp heavy cream
Chocolate Drizzle:
- ½ cup (85 g) semi-sweet chocolate
- 2 tbsp heavy cream
Instructions
- Cupcake Batter: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners. In a bowl, whisk flour, cocoa, baking soda, baking powder, and salt. In a large bowl, beat butter and sugars until light and fluffy. Add eggs, vanilla, and melted chocolate. Mix in dry ingredients and buttermilk alternately, then stir in hot coffee until smooth. Fill cupcake liners and bake for 18–22 minutes. Cool completely.
- Coffee Cream Filling: Beat cream cheese until smooth. Add powdered sugar, coffee mixture, and vanilla; mix well. Whip in cold heavy cream until light and fluffy. Chill for 15 minutes before filling.
- Frosting: Make vanilla and mocha frostings separately, whipping until fluffy. Pipe a swirl by placing both frostings in a piping bag with a large star tip.
- Chocolate Drizzle: Melt chocolate and cream together until smooth. Drizzle over frosted cupcakes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 28g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Chocolate Coffee Cream Cupcakes, Cupcake Recipe, Coffee Cream Filling, Swirled Frosting, Chocolate Drizzle