Description
Indulge in these rich chocolate coffee cream cupcakes, topped with fluffy whipped cream. Perfect for any occasion, they promise to delight every coffee lover.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 cup whole milk
- 1 cup brewed coffee (strong)
- ½ cup unsalted butter (melted)
- 1 cup heavy whipping cream (cold)
- 2 tbsp powdered sugar (adjust to taste)
- 1 tsp instant coffee granules
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
- In a mixing bowl, whisk together flour, cocoa powder, baking powder, and sugar until combined.
- In another bowl, whisk together eggs, milk, brewed coffee, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; do not overmix.
- Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- While cupcakes cool, whip cold heavy cream with powdered sugar and instant coffee granules until soft peaks form.
- Spoon or pipe whipped cream generously onto cooled cupcakes.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 250
- Sugar: 16g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: - For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend. - Add a dash of cinnamon for an extra flavor twist.