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Chocolate Coffee Cream Cupcakes

Rich chocolate cupcakes infused with espresso, topped with stunning two-tone vanilla and chocolate coffee buttercream frosting.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 cupcakes
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cupcakes
  • 1.75 cups all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tbsp espresso powder
  • 1 cup whole milk room temperature
  • 0.5 cup vegetable oil
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 cup hot coffee freshly brewed
Vanilla Cream Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 3-4 tbsp heavy cream
Chocolate Coffee Frosting
  • 0.5 cup unsalted butter softened
  • 2 cups powdered sugar
  • 0.33 cup unsweetened cocoa powder
  • 1 tbsp espresso powder
  • 2-3 tbsp heavy cream

Equipment

  • Muffin tins
  • Mixing bowls
  • Electric mixer
  • Piping bags and tips
  • Wire cooling racks

Method
 

  1. Preheat oven to 350°F (175°C). Line two 12-cup muffin tins with paper cupcake liners.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder until combined.
  3. In a separate bowl, combine milk, vegetable oil, eggs, and vanilla extract, whisking until smooth.
  4. Pour wet ingredients into dry ingredients and mix on medium speed for 2 minutes until smooth.
  5. Carefully stir in hot coffee until just combined - batter will be thin.
  6. Fill cupcake liners 2/3 full using a scoop for even distribution.
  7. Bake 18-22 minutes until toothpick inserted comes out with moist crumbs.
  8. Cool in pans 5 minutes, then transfer to wire racks to cool completely.
  9. For vanilla frosting: Beat softened butter 3 minutes until fluffy. Gradually add powdered sugar.
  10. Add vanilla and heavy cream, beat on high 3-4 minutes until smooth and fluffy.
  11. For chocolate coffee frosting: Beat softened butter until fluffy. Add powdered sugar, cocoa powder, and espresso powder.
  12. Add heavy cream and beat on high 3-4 minutes until smooth and creamy.
  13. Fill two piping bags with each frosting, then place both bags into a larger piping bag fitted with star tip.
  14. Pipe swirls onto cooled cupcakes, starting from outer edge and working inward for marbled effect.
  15. Serve immediately or store in airtight container at room temperature up to 2 days.

Notes

For best results, ensure all ingredients are at room temperature. The thin batter is normal and creates ultra-moist cupcakes. Store unfrosted cupcakes up to 5 days refrigerated, or freeze up to 3 months.