Chocolate Coffee Cream Cupcakes
Calling all chocolate lovers! These moist and flavorful cupcakes are infused with rich cocoa, deep coffee and topped with a light and fluffy whipped cream filling.
This recipe is perfect for any occasion, from birthday celebrations to weekend treats. It’s surprisingly simple to make, requiring readily available ingredients like flour, cocoa powder, sugar, eggs, and milk. The addition of hot coffee in the batter intensifies the chocolate taste, while the whipped cream filling adds a delightful textural contrast.
These cupcakes are easy to customize. Want an even deeper chocolate experience? Use Dutch-processed cocoa powder for a richer flavor. Don’t have hot coffee on hand? Leave it out and just substitute with hot water for a chocolate-only taste.
For a stunning presentation, pipe the whipped cream onto the cooled cupcakes using a piping bag fitted with a star tip. Let your creativity flow and decorate with chocolate shavings, sprinkles, or fresh berries.
So, preheat your oven, whip up a batch of these delightful cupcakes, and enjoy a taste of chocolate heaven!
Questions I often get asked about this recipe:
Can I use a different type of milk?
Yes, you can substitute whole milk with buttermilk, skim milk, or even non-dairy milk alternatives like almond milk or oat milk. However, using whole milk will yield the richest and most moist cupcakes.
What if I don’t have cocoa powder?
Unfortunately, cocoa powder is a key ingredient in this recipe and cannot be easily substituted. You might consider a different cupcake recipe altogether.
Can I use a different type of sugar?
Granulated sugar is recommended for its texture and creaming ability. Using brown sugar might result in a denser and chewier cupcake.
My cupcakes aren’t rising!
Make sure you’re using fresh baking powder and baking soda. Double-check your measurements, particularly the flour. Overmixing the batter can also prevent rising.
How can I tell if the cupcakes are done?
Insert a toothpick into the center of a cupcake. If it comes out clean, the cupcakes are done.
My cupcakes are sinking in the middle.
This could be due to overmixing the batter or using too much wet ingredients. Make sure you follow the recipe measurements carefully.
What frosting options are there?
You can skip the whipped cream filling and frost the cupcakes with chocolate buttercream frosting, cream cheese frosting, or even a ganache for a richer chocolate experience.
What you need to make Chocolate Coffee Cream Cupcakes:
For the cupcakes:
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
½ cup unsalted butter, melted (1 stick)
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup milk (whole milk preferred)
3 large eggs
1 cup hot coffee (or hot water)
For the whipped cream filling:
1 cup heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla extract
How to make it:
Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
Whisk the dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Combine the wet ingredients: In a separate bowl, whisk together the melted butter, vegetable oil, sugar, and vanilla extract until well combined. Add the milk and eggs, one at a time, and whisk until just incorporated.
Gradually add the wet ingredients to the dry ingredients: Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix.
Incorporate the hot coffee: Slowly add the hot coffee (or hot water) and mix until a smooth batter forms.
Fill the cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling them about ¾ full.
Bake the cupcakes: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cupcakes: Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Make the whipped cream filling: While the cupcakes cool, whip the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
Assemble the cupcakes: Once the cupcakes are cool, use a cupcake corer or a sharp knife to remove a small center core from each cupcake. Fill the hollow center with whipped cream. You can also pipe the whipped cream onto the top of the cupcakes using a piping bag fitted with a star tip.
Tips:
For a richer chocolate flavor, use Dutch-processed cocoa powder.
Allow the cupcakes to cool completely before filling them with whipped cream to prevent the filling from melting.
You can store leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Latest Reviews:
These cupcakes were a hit with my whole family! The chocolate flavor was deep and delicious, and the whipped cream filling added a perfect touch of sweetness. They were surprisingly easy to make and came out moist and fluffy. Definitely a keeper! Frankie A.
I was looking for a simple yet impressive dessert recipe. This one did not disappoint. The cupcakes were rich and decadent, and the whipped cream filling was light and refreshing. I loved the tip about using hot coffee for a stronger chocolate taste. Will definitely be making these again! Dillon D.
As someone who loves chocolate, these cupcakes were pure heaven! The recipe was easy to follow and the cupcakes baked up perfectly. The whipped cream filling was a lovely contrast to the rich chocolate and added a nice creaminess. Perfect for any chocolate lover! Rebecah K.
Printable Recipe:
Chocolate Coffee Cream Cupcakes
These cupcakes are rich and moist with a delightful coffee and rich chocolate flavor. The whipped cream filling adds a light and creamy touch.
Ingredients
- For the cupcakes:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- ½ cup unsalted butter, melted (1 stick)
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup milk (whole milk preferred)
- 3 large eggs
- 1 cup hot coffee (or hot water)
- For the whipped cream filling:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- Whisk the dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Combine the wet ingredients: In a separate bowl, whisk together the melted butter, vegetable oil, sugar, and vanilla extract until well combined. Add the milk and eggs, one at a time, and whisk until just incorporated.
- Gradually add the wet ingredients to the dry ingredients: Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix.
- Incorporate the hot coffee: Slowly add the hot coffee (or hot water) and mix until a smooth batter forms.
- Fill the cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling them about ¾ full.
- Bake the cupcakes: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes: Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Make the whipped cream filling: While the cupcakes cool, whip the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
- Assemble the cupcakes: Once the cupcakes are cool, use a cupcake corer or a sharp knife to remove a small center core from each cupcake. Fill the hollow center with whipped cream. You can also pipe the whipped cream onto the top of the cupcakes using a piping bag fitted with a star tip.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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