Rich and Moist Chocolate Coffee Cupcakes with Bold Flavor
These Chocolate Coffee Cupcakes are simple to make and perfect for any occasion, whether it’s breakfast, an afternoon snack, or dessert after dinner. With their fluffy texture, rich chocolate flavor, and delightful coffee notes, they’re sure to become a favorite in your home.
Ingredients
For the Chocolate Coffee Cupcakes:
- 1 cup cake flour or all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs egg yolks only
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 teaspoons Folger's classic roast instant coffee granules
- 1/2 cup hot water
For the Coffee Buttercream Frosting:
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tablespoon cold brew coffee or brewed coffee cooled
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder optional
- 1/4 cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 425°F and line a cupcake pan with liners.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, combine the egg yolks, sour cream, vegetable oil, and vanilla extract. Dissolve the instant coffee in hot water and add it to the wet mixture. Mix well.
- Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until just combined.
- Fill Cupcake Liners: Fill each cupcake liner about two-thirds full with batter.
- Bake: Bake for 5 minutes at 425°F (this will help the muffins have a dome). Reduce heat to 350°F (175°C) and bake another 13-15 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- Make Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the cold brew coffee and vanilla extract. For extra flavor, add instant espresso powder.
- Frost Cupcakes: Once the cupcakes are cool, frost them generously with the coffee buttercream. Sprinkle mini chocolate chips on top.
Notes
The coffee buttercream recipe above is perfect for frosting the top of 12 cupcakes. The ingredients need to be doubled if using a piping bag to pipe a decorative frosting as shown in the photos.