Description
Decadent chocolate cupcakes infused with brewed coffee, topped with luscious coffee cream frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup brewed coffee, cooled
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon instant coffee granules
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Add softened butter, eggs, brewed coffee, and vanilla extract to the dry ingredients, combining them until smooth.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool completely on a wire rack.
- Whip the heavy cream until it thickens slightly for the frosting.
- Gradually add in the powdered sugar and instant coffee granules, continuing to whip until stiff peaks form.
- Frost the cooled cupcakes generously with the coffee cream frosting. Serve and indulge!
Notes
Store cupcakes in an airtight container at room temperature for up to three days. Unfrosted cupcakes can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg