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Chocolate Coffee Cream Cupcakes

Chocolate Coffee Cream Cupcakes
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Indulge in rich, moist Chocolate Coffee Cream Cupcakes that perfectly balance the bold flavors of coffee and chocolate, topped with a luscious cream frosting. These cupcakes offer a harmonious flavor, moist texture, and elegant presentation, making them ideal for any occasion and loved by chocolate and coffee enthusiasts alike.

Ingredients

Scale

Dry Ingredients

  • 1 and 1/2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon instant coffee or espresso powder
  • 1 cup sugar

Wet Ingredients

  • 2 large eggs
  • 1/2 cup unsalted butter or oil (such as vegetable or canola oil)
  • 1 teaspoon vanilla extract
  • 3/4 cup milk or buttermilk

Frosting

  • 4 ounces cream cheese or 1 cup whipped cream
  • 1 to 1 and 1/2 cups powdered sugar (adjust for desired sweetness and consistency)
  • 1/2 teaspoon vanilla extract or a hint of coffee extract (optional)

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. Sift together all dry ingredients including flour, cocoa powder, baking powder, baking soda, salt, and instant coffee powder to remove lumps and ensure even mixing.
  2. Combine Dry Ingredients with Coffee: Stir the instant coffee or espresso powder thoroughly into the dry ingredients to infuse a subtle coffee flavor that complements the chocolate perfectly.
  3. Cream Butter and Sugar: In a separate bowl, beat the softened butter (or oil) and sugar together until the mixture becomes light and fluffy, helping create a tender crumb in the cupcakes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract until smooth.
  5. Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredient mixture and milk (or buttermilk) alternatively to the wet ingredients, starting and ending with the dry ingredients. Mix just until combined after each addition to avoid overmixing and maintain a light texture.
  6. Fill Liners and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
  7. Prepare the Coffee Cream Frosting: While the cupcakes are cooling, beat the cream cheese or whipped cream with powdered sugar and a hint of coffee or vanilla extract until the frosting is fluffy and spreadable.
  8. Frost the Cupcakes: Once the cupcakes have cooled completely, frost them generously using a spatula or piping bag for a professional finish. Optionally, garnish with grated chocolate, cocoa powder, or coffee beans.

Notes

  • Use fresh baking powder and cocoa powder for best flavor and rise.
  • Mix batter just until combined to maintain a tender and light cupcake texture; overmixing can make cupcakes dense.
  • Adjust the amount of coffee powder to control the coffee flavor strength and avoid bitterness.
  • Use ingredients at room temperature (eggs, butter, milk) to ensure smooth blending and consistent batter texture.
  • Allow cupcakes to cool completely before frosting to prevent the frosting from melting.

Nutrition

Keywords: chocolate cupcakes, coffee cupcakes, cream frosting, moist cupcakes, dessert, coffee and chocolate, easy cupcakes

Find it online: https://homemademealz.com/chocolate-coffee-cream-cupcakes/