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Chocolate Coffee Cream Cupcakes

Delicious cupcakes that blend rich chocolate with a hint of coffee, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup cocoa powder gives that deep chocolate taste
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt enhances flavors
  • 1/2 cup unsalted butter, softened for a rich, tender crumb
  • 2 large eggs
  • 1 tsp vanilla extract adds warmth
  • 1/2 cup brewed coffee, cooled brings the chocolate to life
Frosting
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp instant coffee optional, for a stronger coffee kick

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the softened butter, eggs, vanilla extract, and brewed coffee to the dry mix. Stir until everything melds into a luscious batter.
  4. Fill the cupcake liners about 2/3 full with the batter.
Baking
  1. Bake for 18-20 minutes. They are done when a toothpick inserted into the center comes out clean.
  2. Let the cupcakes cool completely on a wire rack.
Frosting
  1. In a bowl, beat the heavy cream and powdered sugar together. Add the instant coffee if you like.
  2. Keep whipping until stiff peaks form.
  3. Once the cupcakes are cool, frost them generously with your coffee cream frosting.
Serving
  1. Serve and enjoy the smiles as your guests taste these delightful treats!

Notes

Store leftovers in an airtight container in the fridge for about 3-4 days. Reheat in the microwave for 10-15 seconds or enjoy cold.