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Creamy Chocolate Coffee Cupcakes – Bakery-Style at Home

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These chocolate coffee cream cupcakes are moist, rich, and topped with a luscious whipped espresso cream. A dreamy treat for coffee and chocolate lovers alike.

Ingredients

Scale

For the Cupcakes:

  • 1 cup all-purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 1 tsp instant espresso powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup granulated sugar

  • 1 large egg

  • 1/2 cup milk

  • 1/3 cup neutral oil

  • 1 tsp vanilla extract

  • 1/2 cup hot water or brewed coffee

For the Coffee Cream Frosting:

  • 1 cup heavy whipping cream, cold

  • 3 tbsp powdered sugar

  • 1–1.5 tsp instant espresso powder (or 1 tbsp cooled strong coffee)

  • 1/2 tsp vanilla extract (optional)

Instructions

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

  • In a large bowl, whisk together flour, cocoa, espresso powder, baking soda, and salt.

  • In another bowl, mix sugar, egg, milk, oil, and vanilla. Combine with dry ingredients.

  • Stir in hot water or coffee until smooth. Batter will be thin.

  • Fill liners 2/3 full and bake for 18–22 minutes. Cool completely.

  • For the frosting, beat cream, powdered sugar, espresso, and vanilla until stiff peaks form.

  • Pipe or spread onto cooled cupcakes and garnish if desired.

Notes

  • Keep refrigerated if using whipped cream frosting.

  • Substitute coffee with hot water for a caffeine-free version.

  • Decorate with chocolate shavings or espresso beans.

Find it online: https://flavorlyzo.com/creamy-chocolate-coffee-cupcakes-bakery-style-at-home/