Description
Indulge in these rich chocolate coffee cream cupcakes, a delightful treat that perfectly blends chocolate and coffee flavors for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk (or plant-based milk)
- 1/3 cup vegetable oil (or melted butter)
- 1/2 cup strong brewed coffee
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly grease it.
- In a large bowl, whisk together all-purpose flour, cocoa powder, baking powder, and granulated sugar until combined.
- In another bowl, beat together eggs, vegetable oil, milk, and strong brewed coffee until smooth. Pour this mixture into the dry ingredients.
- Gently fold the wet ingredients into the dry mixture using a spatula until just combined; lumps are fine.
- Spoon the batter evenly into each cupcake liner, filling each about two-thirds full.
- Place in the oven and bake for about 18-20 minutes or until a toothpick inserted comes out clean. Allow them to cool completely on wire racks before topping.
- Whip heavy cream with powdered sugar until soft peaks form. Dollop generously onto each cooled cupcake.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 290
- Sugar: 24g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: For added flavor, consider substituting brewed coffee with espresso. Mix in chocolate chips into the batter for an extra treat. Store cupcakes in an airtight container at room temperature for up to three days.