Chocolate Coffee Cupcakes

5 from 1 vote

The bold flavor of coffee combines with decadent chocolate for a delicious chocolate cupcake.

Prep Time15

Cook Time22

Total Time1 10

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 337kcal

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.

How to Store: Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.

Tip: If you're trying to avoid caffeine, you can use decaffeinated espresso powder and/or decaf cold brew coffee.