Description

Indulge in these decadent Chocolate Coffee Cream Cupcakes, a perfect blend of rich chocolate and bold coffee flavors. Moist chocolate cupcakes infused with hot coffee are topped with a fluffy coffee-flavored whipped cream frosting. Finished with chocolate shavings and optional coffee beans, these cupcakes make an elegant treat for any occasion.

Ingredients

Scale

For the Cupcakes:

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
2 large eggs
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup hot coffee (freshly brewed)

For the Coffee Cream Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
2 teaspoons instant coffee granules (or espresso powder)
1/2 teaspoon vanilla extract

For Garnish:

Chocolate shavings or cocoa powder for sprinkling
Coffee beans for decoration (optional)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature before baking.
Prepare the Muffin Tin: Line a 12-cup muffin tin with cupcake liners to prevent sticking and for easy removal.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, unsweetened cocoa powder, and granulated sugar until evenly combined.
Mix Wet Ingredients: In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined to avoid overmixing.
Add Hot Coffee: Stir in the hot freshly brewed coffee; the batter will be thin, but this is expected.
Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
Bake the Cupcakes: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Cool Cupcakes: Remove the cupcakes from the oven, let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Prepare the Coffee Cream: In a mixing bowl, combine the heavy whipping cream, powdered sugar, instant coffee granules, and vanilla extract.
Whip the Cream: Using an electric mixer, beat the mixture on high speed until stiff peaks form, which should take about 3-5 minutes.
Frost the Cupcakes: Once completely cool, pipe or spread the coffee cream evenly over the top of each cupcake.
Garnish: Sprinkle with chocolate shavings or a dusting of cocoa powder, and optionally place a coffee bean on top for decoration.
Serve and Enjoy: Serve your beautifully decorated Chocolate Coffee Cream Cupcakes and enjoy their rich, coffee-infused chocolate flavor.

Notes

Use freshly brewed hot coffee to enhance the chocolate flavor and depth.
Do not overmix the batter to keep the cupcakes light and fluffy.
Ensure cupcakes are completely cool before frosting to prevent cream from melting.
The coffee cream topping can be refrigerated for up to 24 hours; re-whip briefly if necessary before using.
Substitute milk with a dairy-free alternative to make cupcakes dairy-free, but note that heavy cream topping would need an alternative for a fully dairy-free version.