Cooking method
- Preheat and prep: Begin by preheating your oven to 350°F (175°C) and placing cupcake liners in a 12-cup muffin tin.
- Sift the dry mix: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This helps combine the ingredients evenly and ensures a lighter cupcake texture.
- Cream butter and sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add eggs and vanilla: Beat in the eggs one by one, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine wet and dry: Alternately add the dry ingredient mixture and the cooled brewed coffee mixed with buttermilk to the butter mixture. Start and end with the dry ingredients, mixing gently until just combined.
- Fill the liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow for rising.
- Bake: Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Make the frosting: For the frosting, whip the heavy cream with powdered sugar and coffee extract until stiff peaks form.
- Frost the cupcakes: Once the cupcakes are completely cool, pipe or spread the coffee cream frosting over the top.
Best ways to enjoy it
These cupcakes are delightful on their own, but here are some serving suggestions that elevate your experience:
- Add chocolate shavings: Garnish each cupcake with dark chocolate shavings for a fancy finish.
- Coffee pairing: Serve with a cup of freshly brewed coffee or espresso to enhance the flavors.
- Ice cream side: Offer a scoop of vanilla or coffee ice cream on the side for an extra indulgent treat.
How to store & freeze
To keep your Chocolate Coffee Cream Cupcakes fresh:
- Storing: Store them in an airtight container in the refrigerator for up to 3 days. Keep the frosting separate until you’re ready to serve to maintain maximum fluffiness.
- Freezing: You can freeze un frosted cupcakes for up to 3 months. Just allow them to cool completely, wrap them well in plastic wrap, and place them in an airtight freezer bag.
Always ensure safe food handling practices to avoid any concerns with leftovers!
Pro chef tips
- Room temperature ingredients: Using room temperature eggs and butter helps achieve a better emulsion, resulting in a lighter cupcake.
- Don’t overmix: When combining the wet and dry ingredients, mix just until combined to prevent dense cupcakes.
- Let them cool: Ensuring the cupcakes are completely cool before frosting is key to maintaining the texture of your whipped cream topping.
Creative twists
Feel free to get creative with your Chocolate Coffee Cream Cupcakes! Here are some variations worth trying:
- Nutty addition: Toss in some chopped nuts like walnuts or hazelnuts for added texture and flavor.
- Flavored extracts: Experiment with different extracts, such as hazelnut or almond, to give your cupcakes a unique twist.
- Gluten-free option: Substitute all-purpose flour with a gluten-free flour blend to make this treat gluten-free without compromising on taste.
Your questions answered
How long do I need to prep for these cupcakes?
You’ll need about 15-20 minutes to prep and assemble the ingredients. Baking takes an additional 18-22 minutes.
Can I substitute brewed coffee with anything else?
Absolutely! You can use espresso or even a coffee-flavored syrup if you want a non-caffeinated variant.
What’s the best way to keep the whipped cream from deflating?
Make sure to whip the cream until stiff peaks form, and keep your cupcakes refrigerated until you’re ready to serve.
Now that you have all the necessary details, you’re ready to impress with these delicious Chocolate Coffee Cream Cupcakes. Happy baking!
