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Chocolate Coffee Cream Cupcakes

Rich chocolate cupcakes infused with coffee, topped with a luscious coffee-flavored cream cheese frosting.
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Prep Time 30 minutes
Cook Time 20 minutes
Servings 12 cupcakes
Calories 250 kcal

Equipment

  • Muffin tin 12-cup muffin tin
  • Mixer Handheld or stand mixer

Ingredients
  

Cupcake Ingredients

  • 1 cup Unsweetened cocoa powder
  • 1.5 cups All-purpose flour
  • 1.5 cups Granulated sugar
  • 0.75 cups Buttermilk
  • 0.5 cup Brewed coffee, cooled

Frosting Ingredients

  • 8 ounces Cream cheese, softened
  • 0.5 cup Unsweetened cocoa powder
  • 1 cup Powdered sugar
  • 2 tablespoons Brewed coffee, cooled

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together the dry ingredients (ing_1, ing_2, ing_3).
  • In a separate bowl, combine the wet ingredients (ing_4, ing_5).
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  • Fill the muffin liners about 2/3 full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
  • While the cupcakes are cooling, prepare the frosting: Beat together ing_6, ing_7, ing_8, and ing_9 until smooth and creamy.

Notes

For a stronger coffee flavor, use strongly brewed coffee.