Description
Decadent cupcakes combining rich chocolate and coffee flavors, topped with creamy coffee-infused frosting.
Ingredients
Scale
- 1.5 cups All-Purpose Flour
- 0.5 cups Unsweetened Cocoa Powder
- 1 tsp Baking Powder
- 0.5 tsp Baking Soda
- 0.5 tsp Salt
- 0.75 cups Granulated Sugar
- 0.25 cups Brown Sugar
- 0.33 cups Vegetable Oil
- 2 items Eggs
- 1 cup Brewed Coffee (cooled)
- 0.5 cups Milk
- 1 tsp Vanilla Extract
- 1 cup Heavy Cream
- 0.5 cups Powdered Sugar
- 1 tbsp Instant Coffee Granules
- 1 cup Dark Chocolate
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Whisk together the granulated sugar, brown sugar, vegetable oil, eggs, cooled coffee, milk, and vanilla extract in another bowl.
- Add the wet ingredients to the dry ingredients, stirring until just combined.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let them cool in the tin for a few minutes before transferring to a wire rack.
- Whip the heavy cream until soft peaks form. Gradually add the powdered sugar and instant coffee granules, continue to whip until stiff peaks form.
- Pipe the coffee cream frosting on top of the cooled cupcakes.
- Melt the dark chocolate and drizzle it over the frosted cupcakes for added decoration.
Notes
Make sure all ingredients are at room temperature for better mixing. Do not overmix the batter to keep the cupcakes fluffy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg