Chocolate & Coffee Cream Cupcakes with Swirled Frosting

Coffee Cream Filling

1. Beat base: Beat cream cheese until completely smooth and no lumps remain, scraping the bowl so the filling stays silky.
2. Flavor & sweeten: Add powdered sugar, the dissolved coffee, and vanilla; mix until cohesive and creamy.
3. Whip in cream: With the heavy cream cold, whip it into the mixture until light and fluffy. The filling should hold soft peaks that spoon easily.
4. Chill & fill: Chill for 15 minutes to firm slightly. Use a small knife to remove the center of each cooled cupcake, keeping a shallow well. Fill each with 1–2 teaspoons of coffee cream, then place the cut‑out “cap” back on if desired to support frosting.

Two‑Tone Swirled Frosting (Vanilla + Mocha)

1. Vanilla frosting: Beat butter until smooth. Add powdered sugar gradually on low, then vanilla and heavy cream. Whip until fluffy and spreadable, adjusting with tiny splashes of cream if needed so it pipes cleanly and holds ridges.
2. Mocha frosting: Beat butter until smooth. Add powdered sugar and cocoa on low, then the espresso powder (if using) and heavy cream. Whip until light and fluffy with a satiny sheen.
3. Load the bag: Place vanilla frosting on one side of a piping bag and mocha frosting on the other side, pressing them down evenly toward the large star tip to create a clean two‑tone ribbon. Twist the bag closed and test a short swirl on parchment to confirm both colours flow evenly.

Chocolate Drizzle

1. Melt & combine: Gently melt the semi‑sweet chocolate with heavy cream until smooth and glossy. Stir until fully emulsified.
2. Cool slightly: Let the drizzle cool just until it thickens enough to cling to the frosting without running.

Finish & Serve

1. Pipe & drizzle: Pipe a tall two‑tone swirl onto each filled cupcake. Spoon or zigzag the cooled chocolate drizzle over the frosting, letting it cascade naturally.
2. Presentation & timing: Serve at cool room temperature so the crumb tastes plush, the coffee cream holds its shape, and the buttercream’s texture is silky.

Pro Tips & Cues

• Eggs & butter temperature: Room‑temperature eggs and softened butter create a smoother batter and finer crumb.
• Scrape often: Scrape bowl and beater at each stage to avoid streaks of cocoa or butter that can cause tunneling.
• Don’t overmix: Once the flour is in, mix on low just to combine; overmixing can toughen cupcakes.
• Clean test: Insert the toothpick into cake (not filling) for a true doneness read.
• Core gently: A small knife or cupcake corer makes neat wells without tearing the crumb.
• Two‑tone success: Press frosting down the bag to remove air pockets so the swirl is even and defined.

Storage & Make‑Ahead

Refrigerate filled and frosted cupcakes in an airtight container; bring toward room temperature before serving for the best texture. Components can be made ahead: cupcakes baked and cooled, filling chilled, and frostings prepared and stored covered; rewhip frostings briefly if needed to restore fluff before piping.