Description
Delicious chocolate cupcakes infused with coffee flavor and topped with creamy whipped coffee topping.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- ½ cup unsalted butter, melted (1 stick)
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup whole milk (or milk alternative)
- 3 large eggs
- 1 cup hot coffee (or hot water)
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, oil, sugar, and vanilla. Add milk and eggs one at a time, whisking until smooth.
- Pour wet mixture into dry ingredients and whisk until just combined.
- Stir in hot coffee slowly—the batter will be thin.
- Fill liners ¾ full and bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack.
- Whip cream, powdered sugar, and vanilla until stiff peaks form.
- Core each cupcake and fill with whipped cream. Pipe cream on top if desired and garnish with chocolate shavings or sprinkles.
Notes
- Use Dutch-processed cocoa for deeper chocolate flavor.
- Cool cupcakes completely before adding whipped cream.
- Store in fridge up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg