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Chocolate Coffee Cream Cupcakes

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Rich chocolate cupcakes filled with whipped coffee cream and topped with a dreamy mocha frosting — a coffeehouse dessert in every bite.

Ingredients

  • All-Purpose Flour: 1 cup – Provides the structure and softness.
  • Cocoa Powder: 1/3 cup – Delivers deep chocolate richness.
  • Baking Powder: 1 teaspoon – Lifts the cupcakes to fluffy heights.
  • Baking Soda: 1/2 teaspoon – Reacts with the acid for extra rise.
  • Salt: 1/4 teaspoon – Enhances every sweet and bitter note.
  • Sugar: 3/4 cup – Adds sweetness and moisture.
  • Egg: 1 large – Binds and enriches the batter.
  • Milk: 1/2 cup – Keeps the texture tender and smooth.
  • Strong Brewed Coffee or Espresso: 1/4 cup – Deepens chocolate and adds warmth.
  • Vegetable Oil: 1/3 cup – Moistens and softens.
  • Vanilla Extract: 1 teaspoon – Rounds out the flavor.
  • Heavy Cream: 1/2 cup – For whipping into the creamy filling.
  • Instant Coffee Granules: 1 teaspoon – Infused into the cream filling.
  • Powdered Sugar: 1/4 cup – Sweetens the whipped filling.
  • Butter: 1/2 cup, softened – Base of the rich frosting.
  • Cream Cheese: 1/4 cup – Adds tang and structure to the frosting.
  • Additional Cocoa Powder: 2 tablespoons – For frosting’s chocolate punch.
  • More Instant Coffee: 1/2 teaspoon – Blends into mocha frosting magic.

Instructions

  1. Preheat Your Equipment: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Combine Ingredients: In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. In another, mix sugar, egg, milk, coffee, oil, and vanilla until smooth. Slowly add dry ingredients into wet, mixing just until combined.
  3. Prepare Your Cooking Vessel: Spoon batter evenly into cupcake liners, filling each about 2/3 full.
  4. Assemble the Dish: Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
  5. Cook to Perfection: While cupcakes cool, make the filling. Whip heavy cream with instant coffee and powdered sugar until soft peaks form. Chill.
  6. Finishing Touches: Core cooled cupcakes and fill each with a spoonful of whipped coffee cream. For frosting, beat butter and cream cheese until smooth. Add powdered sugar, cocoa powder, and instant coffee, mixing until fluffy.
  7. Serve and Enjoy: Pipe mocha frosting onto filled cupcakes. Garnish with chocolate shavings or a dusting of cocoa. Serve with a cup of coffee for the full experience.

Notes

  • Always cool cupcakes before filling to prevent melting.
  • Use strong coffee or espresso to enhance flavor without overpowering.
  • Refrigerate leftovers and allow to come to room temperature before serving.

Nutrition

Keywords: chocolate cupcakes, coffee cream filling, mocha frosting, espresso dessert, homemade cupcakes

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