Description
Delicious chocolate cupcakes topped with light coffee cream, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup brewed coffee, cooled
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon instant espresso powder
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- Mix flour, cocoa powder, sugar, baking powder, baking soda, and salt in a bowl.
- Beat butter, eggs, and vanilla until smooth in another bowl.
- Gradually mix the dry ingredients and coffee into the wet mixture until just combined.
- Fill cupcake liners about 2/3 full and bake for 20-25 minutes.
- Whip heavy cream with powdered sugar and espresso powder until stiff peaks form while cupcakes are cooling.
- Frost the cooled cupcakes with the whipped coffee cream. Enjoy!
Notes
Serve at room temperature with a light dusting of cocoa or chocolate shavings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg