These Chocolate & Coffee Cream Cupcakes layer a deeply chocolatey, tender crumb with a cool, espresso‑laced cream center and a two‑tone swirl of vanilla and mocha buttercream. The batter is mixed in the classic order for lift and moisture—creaming butter with sugars, adding eggs and melted chocolate, alternating dry ingredients with buttermilk, then finishing with hot coffee for bloom and gloss. Once baked and fully cooled, each cupcake is cored and filled with fluffy coffee cream, topped with a striking vanilla‑and‑mocha swirl, and finished with a soft chocolate drizzle.
To preserve the cupcakes’ delicate texture, beat just until ingredients are incorporated, scrape the bowl often, and keep the coffee hot so it thins the batter smoothly. Watch for visual cues: a light, creamy butter‑sugar base; a silky, thin batter after adding coffee; domed cupcakes that spring back lightly and release a clean toothpick when tested in the cake—not through melted chocolate pockets.
Ingredients
Chocolate Cupcake Base
- ¾ cup (95 g) all-purpose flour
- ½ cup (45 g) unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (113 g) unsalted butter (softened)
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- ½ cup (120 ml) buttermilk
- ½ cup (120 ml) coffee (brewed strong)
- 85 g semi-sweet chocolate, melted and slightly cooled
Coffee Cream Filling
- 225 g cream cheese
- ½ cup (120 ml) heavy cream
- ½ cup (60 g) powdered sugar
- 1 tsp espresso powder or instant coffee dissolved in 1 tsp hot water
- ½ tsp vanilla extract
Two‑Tone Swirled Frosting (Vanilla + Mocha)
See more on the next page
Advertisement
