Why You’ll Love This Recipe

Rich and intense chocolate flavor enhanced by brewed coffee
Light and fluffy texture with a moist crumb
Creamy whipped cream filling adds a luxurious touch
Easy to make and perfect for celebrations or everyday indulgence
Coffee and chocolate blend beautifully for a gourmet cupcake experience

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Unsalted butter, melted
Vegetable oil
Vanilla extract
Whole milk
Eggs
Hot brewed coffee

For the whipped cream filling:

Heavy whipping cream
Powdered sugar
Vanilla extract

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the sugar, melted butter, oil, and vanilla. Add the eggs one at a time, mixing well.
Gradually mix in the dry ingredients, alternating with milk. Stir until just combined.
Slowly pour in the hot coffee and mix until the batter is smooth.
Divide the batter evenly among the liners and bake for 18-20 minutes or until a toothpick comes out clean.
Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a cold bowl, beat the heavy cream with powdered sugar and vanilla until stiff peaks form.
Once cupcakes are cool, core the center of each and fill with whipped cream using a piping bag or spoon.
Optionally, pipe additional cream on top and dust with cocoa powder or chocolate shavings.

Servings and Timing

Servings: 12 cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 15 minutes
Total Time: 50 minutes

Variations

Espresso Boost: Add 1 teaspoon of espresso powder to the batter for a stronger coffee flavor.
Mocha Frosting: Replace the whipped cream with coffee-flavored buttercream.
Chocolate Ganache Topping: Drizzle with chocolate ganache for extra richness.
Nutty Addition: Add finely chopped hazelnuts or almonds into the batter or sprinkle on top.
Dairy-Free Option: Use non-dairy milk and coconut whipped cream.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 3 days.
Freezing: Unfilled cupcakes can be frozen for up to a month. Thaw and fill before serving.
Reheating: Not recommended for this recipe due to the whipped cream topping.

FAQs

Can I make these cupcakes without coffee?

Yes, you can substitute hot water for the coffee, though coffee intensifies the chocolate flavor.

What kind of cocoa powder should I use?

Use unsweetened cocoa powder. Natural or Dutch-processed both work well.

Can I make the whipped cream in advance?

Yes, prepare and refrigerate it for up to a day, but re-whip slightly before using if needed.

Do I need a mixer for the whipped cream?

An electric mixer helps, but it can be done by hand with effort and patience.

How do I prevent my whipped cream from deflating?

Use cold ingredients and chill the bowl before whipping. Avoid overmixing.

Can I use instant coffee in the batter?

Yes, dissolve 1 tablespoon of instant coffee in 1 cup of hot water to substitute.

Are these cupcakes suitable for kids?

Yes, the coffee flavor is mild and mostly enhances the chocolate taste.

Can I decorate the cupcakes?

Absolutely—use cocoa powder, shaved chocolate, or chocolate-covered coffee beans.

How can I make the cupcakes extra moist?

Don’t overbake them and consider adding a tablespoon of sour cream to the batter.

Can I use a different filling?

Yes, try coffee custard, mocha mousse, or flavored buttercream for variety.

Conclusion

Chocolate Coffee Cream Cupcakes bring together the best of both worlds—rich chocolate and bold coffee—wrapped up in a soft, fluffy treat with a smooth whipped cream center. They’re easy to make and impossible to resist. Whether for a celebration or a cozy coffee break, these cupcakes are sure to delight.