Chocolate Coffee Cream Cupcakes

ByAnna

Imagine stepping into a cozy café, inhaling the rich aroma of espresso mingled with chocolate—now capture that magic in cupcake form. These Chocolate Coffee Cream Cupcakes blend deep mocha flavors, moist chocolate cake, and a silky coffee-infused buttercream frosting that begs to be devoured. They’re elegant, comforting, and utterly irresistible.

Behind the Recipe

One evening while craving something decadent, I spotted both cocoa powder and espresso in my pantry. In a moment of creative caffeine-fueled inspiration, I decided to bring coffee and chocolate together in cupcake form. One spoonful later, I realized I’d discovered something special—something both nostalgic and delightfully familiar.

Recipe Origin or Trivia

Chocolate and coffee is a classic pairing, often called a “mocha” combination. Coffee enhances chocolate’s rich depth while introducing an earthy brightness. Capturing that duo in a small, indulgent cupcake format makes every bite feel like a treat, whether it’s for a gathering or a solo moment of bliss.

Why You’ll Love It

Here’s what makes these cupcakes stand out:

  • Moist and chocolatey, with a gentle espresso kick.
  • Silky, lightly sweet buttercream with coffee richness.
  • Perfect for coffee lovers, chocolate lovers…and absolutely everyone.
  • Great for gifting—cute, elegant, and comforting.
  • Never cloyingly sweet—balance is at its core.
  • Excellent paired with a cup of coffee or espresso (naturally!).
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Chocolate Coffee Cream Cupcakes

  • Author: Anna
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Chocolate Coffee Cream Cupcakes are the perfect blend of rich cocoa, bold espresso, and silky buttercream—ideal for coffee lovers and dessert enthusiasts alike.

Ingredients

Scale
  • 1 ½ cups All-Purpose Flour
  • ½ cup Cocoa Powder
  • 1 tablespoon Instant Espresso Powder
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 1 cup Granulated Sugar
  • ½ cup Unsalted Butter (softened)
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • ½ cup Milk or Buttermilk
  • ⅓ cup Strong Brewed Coffee or Espresso
  • 1 cup Unsalted Butter (softened, for frosting)
  • 2 cups Powdered Sugar
  • 1 teaspoon Instant Espresso Powder (for frosting)
  • 1–2 tablespoons Heavy Cream or Milk (for frosting)
  • Pinch of Salt (for frosting)

Instructions

  1. Prep Your Equipment: Preheat oven to 350°F. Line a cupcake pan with liners.
  2. Combine Ingredients: Mix dry ingredients in one bowl. In another, cream butter and sugar, then add eggs, vanilla, coffee, and dry ingredients alternately with milk.
  3. Prepare Your Cooking Vessel: Divide batter into liners, filling each about ⅔ full.
  4. Assemble the Bake: Bake for 18–20 minutes. Cool completely on a wire rack.
  5. Prepare the Frosting: Beat softened butter, add espresso powder, powdered sugar, cream, and salt until fluffy.
  6. Cook to Perfection: Pipe or spread frosting onto cooled cupcakes.
  7. Finishing Touches: Garnish with chocolate curls, espresso beans, or dusted cocoa.
  8. Serve and Enjoy: Present beautifully on a platter and savor the mocha delight.

Notes

  • Ensure cupcakes are fully cooled before frosting to avoid melting.
  • Use Dutch-processed cocoa for a smoother, deeper flavor.
  • Refrigerate frosting briefly for firmer piping consistency.
  • Store in an airtight container for up to 2 days or freeze unfrosted cupcakes.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320
  • Sugar: 28g
  • Sodium: 180mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 55mg

Keywords: Mocha Cupcakes, Coffee Dessert, Chocolate Espresso, Cupcake Recipes, Bakery Style Cupcakes

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Chef’s Pro Tips for Perfect Results

  • Use brewed espresso or concentrated coffee to really elevate the flavor.
  • Don’t overmix the batter—helps ensure a tender crumb.
  • Allow cupcakes to cool completely before frosting to avoid melt zones.
  • Pipe frosting with a star tip for a polished, bakery-style finish.
  • Add a pinch of salt to the frosting to enhance the chocolate-coffee balance.

Kitchen Tools You’ll Need

Mixing Bowls: For batter and frosting prep.
Electric Mixer: Makes the frosting silky and smooth.
Cupcake Pan and Liners: A reliable base for portioning and baking.
Measuring Cups & Spoons: For precise baking.
Piping Bag (optional): For clean, beautiful frosting swirls.

Ingredients in Chocolate Coffee Cream Cupcakes

Here’s what powers every indulgent bite:

  1. All-Purpose Flour: 1 ½ cups—to form the structure of the cake.
  2. Cocoa Powder: ½ cup—rich, dark chocolate flavor.
  3. Instant Espresso Powder: 1 tablespoon—delivers pronounced coffee notes.
  4. Baking Powder: 1 teaspoon—for lift and lightness.
  5. Baking Soda: ½ teaspoon—adding tenderness and rise.
  6. Salt: ¼ teaspoon—balances and sharpens the sweet elements.
  7. Granulated Sugar: 1 cup—for sweet and tender crumb.
  8. Unsalted Butter: ½ cup, softened—for richness.
  9. Eggs: 2 large—for structure and moist texture.
  10. Vanilla Extract: 1 teaspoon—for depth of flavor.
  11. Milk or Buttermilk: ½ cup—for extra moist crumb.
  12. Strong Brewed Coffee or Espresso: ⅓ cup—mocha essence.

ding">For the Coffee Buttercream Frosting:
  1. Unsalted Butter: 1 cup, softened—for creamy texture.
  2. Powdered Sugar: 2 cups—for sweetness and structure.
  3. Instant Espresso Powder: 1 teaspoon—for bold coffee notes.
  4. Heavy Cream or Milk: 1–2 tablespoons—to smooth texture.
  5. Salt: A pinch—to balance sweet and deepen flavor.

Ingredient Substitutions

  • Instant Espresso Powder: Use strong coffee concentrate.
  • Butter: Use a vegan butter for dairy-free options.
  • Milk: Almond, oat, or soy milk works too—adjust for consistency.
  • Sugar: Use coconut sugar or granulated erythritol for a lighter sweet profile.

Ingredient Spotlight

Instant Espresso Powder: This powerful ingredient gives that rich, aromatic mocha essence and enhances all chocolate notes without needing a full espresso machine.

Cocoa Powder

: Rich, unsweetened cocoa deepens complexity—go Dutch-processed for smoother flavor or natural for intensity.

Instructions for Making Chocolate Coffee Cream Cupcakes

Here’s how to bake these indulgent cupcakes—follow along:

  1. Prep Your Equipment:
    Preheat oven to 350°F. Line a cupcake pan with liners.
  2. Combine Ingredients:
    In one bowl, whisk dry ingredients (flour, cocoa, espresso powder, leaveners, salt). In another, cream butter and sugar until light, then add eggs, vanilla, and brew gradually. Alternate dry ingredients and milk till a smooth batter forms.
  3. Prepare Your Cooking Vessel:
    Divide batter evenly among cupcake liners (about 2/3 full).
  4. Assemble the Bake:
    Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Cool completely on a rack.
  5. Prepare the Frosting:
    Cream butter for frosting until fluffy. Gradually blend in powdered sugar, espresso, a little cream, and a pinch of salt until smooth and pipeable.
  6. Cook to Perfection:
    Pipe or spread frosting onto cooled cupcakes.
  7. Finishing Touches:
    Garnish with chocolate shavings, espresso bean halves, or a light dusting of cocoa.
  8. Serve and Enjoy:
    Arrange cupcakes on a platter or tiered stand. Let guests savor mocha-flecked cream decadence.

Texture & Flavor Secrets

Every layer delivers: a soft, tender crumb infused with espresso, held together by rich coffee-flecked buttercream—and perhaps topped with a delicate crunch or chocolate kiss.

ding">Cooking Tips & Tricks
  • When piping frosting, refrigerate briefly if it softens too much.
  • For extra mocha flavor, mist lightly with coffee before frosting.
  • Use a straight edge spatula to level tops for cleaner layers.

What to Avoid

  • Frosting warm cupcakes—they’ll slide off.
  • Excessively strong espresso—can overwhelm flavor.
  • Over-beating butter—makes frosting airy and unstable.

Nutrition Facts (Approximate)

  • Yield: 12 cupcakes
  • Calories per cupcake: ~320 kcal
  • Rich but worth every indulgent moment.

ding">Preparation Time
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Make-Ahead and Storage Tips

Bake cupcakes up to a day ahead; store in a sealed container. Keep frosting refrigerated, then frost before serving. Cupcakes stay tender at room temperature for 2 days, or freeze unfrosted cakes for up to a month.

How to Serve Chocolate Coffee Cream Cupcakes

Serve alongside espresso or a frosty latte for maximum mocha harmony. Display on a tiered stand for parties, bake sales, or indulgent brunches.