Chocolate Coffee Cream Cupcakes – Gourmet Dessert You’ll Love

If you’re a fan of chocolate and coffee, get ready to fall head over heels for these Chocolate Coffee Cream Cupcakes. They’re indulgent yet balanced, with a moist chocolate base infused with brewed coffee and a dreamy whipped coffee cream filling that melts in your mouth. Topped with mocha frosting or dusted cocoa, they’re pure joy in cupcake form—perfect for brunches, birthdays, or your next afternoon pick-me-up.

Introduction

Few dessert pairings are as iconic as chocolate and coffee. The bitterness of coffee deepens the complexity of chocolate, while chocolate softens coffee’s sharpness. These Chocolate Coffee Cream Cupcakes lean into that harmony: fluffy yet rich chocolate cake, a surprise center of whipped coffee cream, and optional mocha ganache or espresso frosting for good measure.

The idea is simple but elegant. Think of them as part dessert, part caffeine fix—mini mocha indulgences that are just the right size to satisfy without going overboard. Serve them as a refined dessert at your next dinner party or a decadent weekend baking project with friends.

Ingredients Overview

Each component of this recipe contributes texture, flavor, and that essential mocha magic. You’ll need three layers: cupcake batter, coffee cream filling, and optional topping.

All-Purpose Flour

Forms the structural base for the cupcake. Be sure to spoon and level to avoid packing too much.

Unsweetened Cocoa Powder

Provides the chocolatey backbone of the cake. Use high-quality cocoa powder for a bold, smooth flavor.

Baking Soda & Baking Powder

A combo ensures soft, airy cupcakes with good rise and balance, especially when paired with acidic ingredients like buttermilk or sour cream.

Salt

Enhances flavor and balances the sweetness.

Granulated Sugar

Sweetens the batter and contributes to moisture.

Egg

Adds structure and richness. One large egg is plenty for this batch.

Buttermilk or Sour Cream

Moisture + tang = fluffy, tender cupcakes that never dry out.

Vegetable Oil

Keeps the cupcakes soft and fresh for days. Unlike butter, oil won’t firm up when chilled.

Vanilla Extract

Rounds out the mocha flavor profile and adds a soft floral note.

Freshly Brewed Coffee

Replaces water in the batter and enhances the chocolate flavor without making the cupcakes taste like “coffee cake.”

Coffee Cream Filling

This creamy center is what makes these cupcakes unforgettable. It’s light, smooth, and carries that café-style espresso flavor.

Heavy Cream

Whipped to soft peaks for an airy texture.

Powdered Sugar

Gently sweetens the filling without making it too stiff.

Instant Espresso or Strong Coffee

Dissolved in warm water and folded into the whipped cream for bold coffee flavor.

Optional Mocha Topping

Mocha ganache, espresso buttercream, or a simple dusting of cocoa powder can finish these cupcakes.
For extra flair, top with chocolate shavings or chocolate-covered espresso beans.

Step-by-Step Instructions

1. Preheat Oven

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. Mix Dry Ingredients

In a bowl, whisk together:

1 cup (125g) all-purpose flour
⅓ cup (30g) unsweetened cocoa powder
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt

3. Mix Wet Ingredients

In a separate bowl, whisk:

¾ cup (150g) granulated sugar
1 large egg
½ cup (120ml) buttermilk or sour cream
¼ cup (60ml) vegetable oil
1 tsp vanilla extract
½ cup (120ml) freshly brewed coffee (warm, not hot)

Whisk until smooth.

4. Combine Wet & Dry

Pour wet ingredients into the dry ingredients. Mix gently until just combined. Don’t overmix or the cupcakes may be tough.

5. Fill and Bake

Divide batter evenly among cupcake liners—each should be about ⅔ full. Bake for 16–18 minutes or until a toothpick comes out with moist crumbs. Let cool completely.

Make the Coffee Cream Filling

1. Dissolve Espresso

In a small bowl, mix:

1 tsp instant espresso powder
1 tbsp warm water

Let cool slightly.

2. Whip the Cream

In a chilled bowl, beat:

¾ cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

Whip to soft peaks.

3. Add Coffee Flavor

Fold in the espresso mixture gently. Chill until ready to use.

Fill the Cupcakes

Once cooled, use a small knife or cupcake corer to remove a bit of the center of each cupcake. Pipe or spoon in the coffee cream filling. Replace the tops if desired.

Add Optional Toppings

Top filled cupcakes with any of the following:

Mocha Ganache: Melt ½ cup chocolate chips with 2 tbsp cream and stir in ½ tsp espresso powder.
Espresso Buttercream: Beat ½ cup butter, 1½ cups powdered sugar, 1 tsp vanilla, and 1 tsp espresso powder.
Dusting: Simply sift cocoa powder or shaved chocolate over the tops for a minimalist look.

Tips, Variations, and Substitutions

Tips for Success

Use room temperature ingredients for even mixing and rise.
Let brewed coffee cool slightly before mixing to avoid scrambling eggs or curdling dairy.
Don’t overfill the cupcake liners or they’ll dome too high and crack.

Variations

Mocha Lava Cupcakes: Add a square of chocolate to the center before baking.
Caramel Mocha: Drizzle with caramel sauce over ganache.
Tiramisu Style: Use mascarpone in the filling instead of whipped cream and sprinkle with cocoa powder.

Substitutions

No espresso powder? Use very strong brewed coffee instead.
Dairy-Free? Use plant-based milk with 1 tsp vinegar as a buttermilk replacement and coconut cream for the filling.
Gluten-Free? Use a 1:1 gluten-free flour blend like Bob’s Red Mill.

Serving Ideas & Occasions

These cupcakes are the definition of refined indulgence and are perfect for:

Brunches and Coffee Dates: Pair with lattes or cappuccinos for a double dose of mocha love.
Birthday Parties: Top with chocolate curls and espresso beans for a sophisticated look.
Holiday Dessert Tables: A crowd-pleasing option that works well for fall and winter holidays.
Valentine’s Day or Anniversaries: Romantic, chocolatey, and just a little fancy.

Serve slightly chilled if using whipped filling, or room temp if topped with buttercream.

Nutritional & Health Notes

While these cupcakes are indulgent, they’re easily portion-controlled and made with real, recognizable ingredients.

Caffeine Boost: Each cupcake has a subtle energy lift from espresso.
Antioxidants: Cocoa and coffee both offer health-promoting flavonoids.
Make It Lighter: Use Greek yogurt instead of cream in the filling for a protein-rich variation.
Customizable Sweetness: You can reduce sugar slightly without affecting structure.

Pair with fruit or enjoy solo—these cupcakes hold their own.

Frequently Asked Questions

1. Can I make these cupcakes ahead of time?

Yes! Bake and cool the cupcakes up to 2 days in advance. Store at room temperature. The filling and frosting should be added the day of serving for best texture.

2. Can I skip the filling and just frost them?

Of course. The cupcakes are still delicious on their own, and a mocha or espresso buttercream on top is plenty flavorful.

3. How do I store leftovers?

Store filled cupcakes in the fridge due to the whipped cream. Let come to room temperature for 15 minutes before eating. They’ll stay fresh for 2–3 days.

4. Can I make this into a cake instead of cupcakes?

Yes! Pour batter into a greased 8-inch round pan and bake for 22–25 minutes. Cool, fill the center layer with coffee cream, and frost as desired.

5. What’s the best coffee to use?

Freshly brewed, strong coffee works best. Espresso, French press, or drip coffee is fine—just make sure it’s flavorful and not too weak.

6. Can I freeze these cupcakes?

You can freeze the unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge and fill or frost before serving. The cream filling doesn’t freeze well on its own.

7. How do I pipe in the filling neatly?

Use a piping bag with a round tip or snip the corner of a zip-top bag. Squeeze gently into the center cavity of the cupcake, then level with a small offset spatula or spoon.

Tasty Recipes Card

Description:
Soft, moist chocolate cupcakes infused with coffee and filled with a whipped coffee cream center. The perfect balance of chocolate and espresso in every bite.

Ingredients:
Cupcakes:

1 cup all-purpose flour
⅓ cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
¾ cup granulated sugar
1 large egg
½ cup buttermilk or sour cream
¼ cup vegetable oil
1 tsp vanilla extract
½ cup freshly brewed coffee (warm)

Coffee Cream Filling:

¾ cup heavy cream
2 tbsp powdered sugar
1 tsp instant espresso powder
1 tbsp warm water
1 tsp vanilla extract

Instructions:

Preheat oven to 350°F. Line a muffin tin with 12 cupcake liners.
Whisk dry ingredients in one bowl. In another, mix sugar, egg, buttermilk, oil, vanilla, and coffee.
Combine wet and dry ingredients until just mixed.
Divide batter and bake for 16–18 mins. Cool completely.
Dissolve espresso powder in water. Whip cream, sugar, and vanilla until soft peaks. Fold in espresso.
Core cupcakes and fill with coffee cream. Top with ganache or espresso buttercream.

Notes:

Serve chilled or at room temperature.
Decorate with cocoa powder or espresso beans.
Use sour cream if buttermilk isn’t available.

Details:
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Yield: 12 cupcakes