Directions to follow
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, cream the softened butter and granulated sugar until it becomes light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the cooled brewed coffee and buttermilk. Start and end with the dry ingredients, mixing until just combined.
- Evenly distribute the batter among the cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool completely on a wire rack.
- For the frosting, whip the heavy cream with the powdered sugar and coffee extract until stiff peaks form.
- Pipe or spread the luscious coffee cream frosting over the cooled cupcakes.
Best ways to enjoy it
These Chocolate Coffee Cream Cupcakes are delightful on their own, but there are some great ways to elevate your serving experience! Consider pairing them with a scoop of vanilla ice cream for additional creaminess, or serve alongside a cup of freshly brewed coffee to further enhance the flavors. For a decorative touch, you can sprinkle cocoa powder or chocolate shavings on top of the frosting.
How to store
Proper storage ensures that your delicious cupcakes stay fresh longer! Keep them in an airtight container in the refrigerator for up to 3 days. If you want to save them for later, you can freeze the unfrosted cupcakes for up to 3 months. Just make sure to wrap them tightly in plastic wrap before storing. When you’re ready to enjoy, simply thaw them at room temperature and frost as desired.
Helpful cooking tips
- Make sure your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; stop once the dry ingredients are combined to avoid dense cupcakes.
- For an extra chocolatey kick, you can fold in some chocolate chips into the batter right before baking!
Creative twists
Feeling adventurous? Here are a few variations you can try with this recipe:
- Swap out the cocoa powder for a dark chocolate cocoa for a richer flavor.
- Add a dash of espresso powder to amplify the coffee flavor in both the batter and the frosting.
- For a fun twist, throw in some chopped nuts, such as pecans or walnuts, for added texture.
Common questions
What is the prep time for Chocolate Coffee Cream Cupcakes?
The prep time is about 20 minutes, and the baking time is roughly 18-22 minutes.
Can I substitute ingredients?
Yes! You can substitute butter with oil, and buttermilk can easily be replaced with milk mixed with a splash of vinegar.
How do I ensure leftovers are fresh?
Store the cupcakes in an airtight container in the refrigerator and consume them within three days for optimal taste and texture.
Indulging in these decadent Chocolate Coffee Cream Cupcakes will surely bring joy to your day—happy baking!
