Chocolate Coffee Cupcakes
If you’re a chocolate lover with a passion for coffee, you need to try these chocolate coffee cupcakes! The batter is infused with a touch of espresso powder and cold brew coffee for an extra rich, bold flavor.
These delicious cupcakes will especially appeal to coffee lovers, but everyone will love them! My husband loves chocolate, so I’m always looking for new chocolate recipes to try. These chocolate cream cheese brownies and chocolate chip bars are a couple of favorite chocolate dessert recipes I’ve made in the past. These chocolate cupcakes are another crowd-pleasing recipe.
Why You’ll Love This Recipe
- The Perfect Flavors: These cupcakes perfectly marry their chocolate flavor with the bold flavor of coffee. Every bite is enriched with a hint of espresso powder and cold brew coffee, creating a flavor that’s both decadent and rich.
- Easy to Make: With clear instructions and reliable results, even novice bakers can whip up this easy chocolate cupcake recipe with mocha buttercream frosting.
- Perfect for Any Occasion. These chocolate coffee cupcakes are versatile enough for coffee breaks, special celebrations, or just an everyday treat. Their rich coffee flavor and moist texture make them a standout dessert for any gathering. This is the perfect cupcake for chocolate lovers!
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Supplies
- Measuring cups
- Measuring spoons
- Mixing bowls
- Cupcake paper liners
- Cooling rack
- Electric mixer
- Muffin tin or cupcake pan
- Piping bag
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Flour: I always buy unbleached, all-purpose flour.
- Sugar: You’ll need both granulated and powdered sugar.
- Cocoa powder: This recipe calls for unsweetened regular cocoa powder.
- Espresso powder: You’ll need 1 Tbsp. instant espresso powder, plus more for the frosting.
- Butter: This recipe uses unsalted butter.
- Cold brew coffee: This recipe calls for 1/2 cup cold brew coffee.
- Egg: You will need 1 egg.
- Buttermilk: This recipe uses 1/4 cup of buttermilk.
- Cream cheese: You’ll use one block of cream cheese at room temperature.
How to Make Chocolate Coffee Cupcakes
Step 1: Preheat oven to 350 degrees F. Add cupcake liners to a muffin pan and set aside. In a small bowl whisk together the flour, sugar, cocoa, baking soda and salt and espresso powder. Melt the butter in a small saucepan or in a microwave. In a large bowl add butter, oil, cold brew, buttermilk and the egg. Whisk to combine.
Step 2: Add half of the dry ingredients to the wet ingredients and whisk. Then add the remaining dry ingredients and fully combine. The batter should be smooth and glossy.
Step 3: Scoop 3 tablespoons of the batter into each cupcake liner.
Step 4: Bake for about 22 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Transfer to a wire rack and allow to cool to room temperature.
Frost the Cupcakes
While the cupcakes are cooling, make the frosting by adding the cream cheese and butter into a large mixing bowl. With an electric mixer, cream together on medium-high speed. On low speed, slowly incorporate the powdered sugar until fully combined.
Pause to scrape the sides of the bowl and add in the cold brew and espresso powder. Mix again just to combine. Taste the frosting. If you want a stronger espresso flavor, add a bit more espresso powder. Transfer frosting to a piping bag and pipe on cooled cupcakes.
How to Store
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.
Chocolate Coffee Cupcakes Tips
If you’re trying to avoid caffeine, you can use decaffeinated espresso powder and/or decaf cold brew coffee.
More Chocolate Dessert Recipes
- Chocolate Cream Cheese Brownies
- Brownie Cookies
- Chocolate Peanut Butter Balls
- Chocolate Crinkle Cookies
- Chocolate Chip Bars
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Chocolate Coffee Cupcakes
Equipment
- Cupcake paper liners
- Cooling rack
- Electric mixer
- Muffin tin or cupcake pan
Ingredients
Cupcake Ingredients
- 1 cup all purpose flour
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon espresso powder
- 4 tablespoons unsalted butter
- 1/4 cup vegetable oil
- 1/2 cup cold brew coffee
- 1/4 cup buttermilk or ¼ cup 2% milk + 1 tsp lemon juice – let sit for 10 min
- 1 egg
Frosting Ingredients
- 1 8 oz block cream cheese room temp
- 1/2 cup unsalted butter room temp
- 2 cups powdered sugar
- 1/2 teaspoon espresso powder or more for a stronger flavor
- 1 tablespoon cold brew coffee
Instructions
- Preheat oven to 350 degrees F. Add cupcake liners to a muffin pan and set aside.
- In a small bowl, whisk together the flour, sugar, cocoa, baking soda and salt and espresso powder.
- Melt the butter in a small saucepan or in the microwave.
- In a large bowl, add butter, oil, cold brew, buttermilk and the egg. Whisk to combine.
- Add half of the dry ingredients to the wet ingredients and whisk. Then add the remaining dry ingredients and fully combine. The batter should be smooth and glossy.
- Scoop 3 tablespoons of the batter into each cupcake liner.
- Bake for about 22 minutes or until a toothpick inserted into the middle of a cupcake comes out clean.
- Transfer to a wire rack and allow to cool to room temperature.
- While the cupcakes are cooling, make the frosting by adding the cream cheese and butter into a large mixing bowl. With an electric mixer, cream together on medium-high speed.
- On low speed, slowly incorporate the powdered sugar until fully combined.
- Pause to scrape the sides of the bowl and add in the cold brew and espresso powder. Mix again just to combine. Taste the frosting. If you want a stronger espresso flavor, add a bit more espresso powder.
- Transfer frosting to a piping bag and pipe on cooled cupcakes.
