Description
Deliciously rich chocolate cupcakes enhanced with a hint of coffee and topped with whipped coffee-infused cream.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup strong brewed coffee, cooled
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon instant coffee granules
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, mix the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the melted butter, eggs, vanilla extract, and cooled coffee.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Spoon the batter into the liners, filling them two-thirds full.
- Bake for 18-20 minutes. Use a toothpick to test doneness.
- Cool the cupcakes on a rack completely before frosting.
- Whip together the heavy cream, powdered sugar, and instant coffee until soft peaks form.
- Frost the cooled cupcakes and serve.
Notes
Best served fresh or stored in an airtight container at room temperature for 2-3 days. Can be frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: chocolate cupcakes, coffee cupcakes, dessert, baking, easy recipe