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Chocolate Coffee Cream Cupcakes

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Bakery-style chocolate cupcakes with a hint of espresso, topped with a silky coffee cream frosting. These moist, rich treats are easy to make at home and perfect for any occasion.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/3 cup (30g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk (or almond/oat milk)
  • 1/3 cup (80ml) vegetable oil
  • 1/2 cup (120ml) strong brewed coffee, hot
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold
  • 4 oz (115g) mascarpone cheese (or cream cheese)
  • 1/2 cup (60g) powdered sugar, sifted
  • 2 teaspoons instant espresso powder (dissolved in 1 tablespoon hot water)
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • Chocolate shavings or curls (optional, for garnish)
  • Cocoa powder (optional, for dusting)
  • Mini chocolate chips (optional, for topping)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Sift cocoa if lumpy.
  3. In another bowl, whisk eggs, milk, vegetable oil, and vanilla extract until smooth.
  4. Slowly pour hot brewed coffee into the wet mixture while whisking.
  5. Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined; batter will be thin.
  6. Divide batter evenly among the 12 muffin cups, filling each about 2/3 full.
  7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting: In a chilled bowl, beat cold heavy cream until soft peaks form. Add mascarpone, powdered sugar, dissolved espresso powder, vanilla, and salt. Beat just until stiff peaks form.
  10. Spoon or pipe frosting onto cooled cupcakes. Garnish with chocolate shavings, cocoa powder, or mini chocolate chips as desired.

Notes

For best chocolate flavor, bloom the cocoa powder with hot coffee. Use room temperature eggs and cold cream/mascarpone for optimal texture. Don’t overmix the batter. Store unfrosted cupcakes at room temperature for up to 2 days, or frosted cupcakes in the fridge for up to 3 days. Cupcakes can be frozen (unfrosted) for up to a month.

Nutrition

Keywords: chocolate cupcakes, coffee cream, mocha cupcakes, bakery style, easy cupcakes, espresso frosting, homemade cupcakes, dessert, brunch, party treats

Find it online: https://yumnode.com/chocolate-coffee-cream-cupcakes-recipe-easy-bakery-style-treats/