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Chocolate Coffee Cream Cupcakes Recipe

Chocolate Coffee Cream Cupcakes Recipe
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★★★★★

4.8 from 13 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Chocolate Drizzle: Melt chocolate and cream together until smooth. Drizzle over frosted cupcakes.

Nutrition

Keywords: Chocolate Coffee Cream Cupcakes, Cupcake Recipe, Coffee Cream Filling, Swirled Frosting, Chocolate Drizzle

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