Description
Rich, moist chocolate cupcakes infused with bold brewed coffee and topped with a silky coffee buttercream frosting the perfect treat for chocolate and espresso lovers.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 cup strong brewed coffee (cooled)
1/2 cup buttermilk
For the Coffee Buttercream:
1 cup unsalted butter, softened
3 cups powdered sugar
2 tbsp strong brewed coffee
1 tsp vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, beat eggs, granulated sugar, and brown sugar until smooth.
4. Add oil and vanilla extract, mixing until combined.
5. Stir in cooled brewed coffee and buttermilk.
6. Gradually mix dry ingredients into wet ingredients until just combined.
7. Fill cupcake liners 2/3 full and bake for 18–22 minutes, or until a toothpick inserted comes out clean.
8. Cool completely before frosting.
9. For the buttercream, beat softened butter until creamy.
10. Gradually add powdered sugar, then mix in coffee, vanilla, and salt until light and fluffy.
11. Pipe or spread frosting onto cooled cupcakes and serve.
Notes
Use espresso instead of brewed coffee for a stronger flavor.
Add chocolate chips to the batter for extra richness.
Store cupcakes in an airtight container for up to 3 days at room temperature.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: chocolate coffee cupcakes, mocha cupcakes, espresso cupcakes, chocolate dessert