Name: Chocolate Coffee Cream Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Ingredients: For the Cupcakes:; 1 cup all-purpose flour; 1/3 cup cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup brewed coffee (cooled); 1/2 cup sugar; 1/4 cup vegetable oil; 1 large egg; 1 teaspoon vanilla extract; For the Frosting:; 1 cup unsalted butter (softened); 3 cups powdered sugar; 2 tablespoons strong brewed coffee (cooled); 1 teaspoon vanilla extract; 2 tablespoons cocoa powder; Equipment; Muffin tin; Cupcake liners; Piping bag with a star tip; Mixing bowls

Chocolate Coffee Cream Cupcakes

There’s something magical about combining two of my favorite things: chocolate and coffee. These Chocolate Coffee Cream Cupcakes came to life one busy weekend when I needed a sweet treat to surprise my family. I wanted something indulgent, yet not overly complicated, and these cupcakes hit the sweet spot—literally! The rich chocolate cupcakes paired with that swirl of coffee-infused cream frosting make every bite a little taste of heaven.

My kids were amazed when they took their first bite. My husband, who isn’t even a big dessert person, went back for seconds! There’s a beautiful balance in the frosting: the subtle bitterness of coffee enhances the chocolate without overpowering it. These cupcakes look fancy enough to impress at a bake sale or birthday party, yet they’re simple enough for a weekday indulgence. I genuinely get excited every time I make these because I know they’ll disappear in minutes.

And let’s be honest: who doesn’t love that elegant swirl of two-tone frosting? It’s surprisingly easy to create and makes these cupcakes feel extra special. This recipe has become a go-to in our home for celebrations, or just for when we need a little pick-me-up. I’m confident you’ll fall in love with them too!

Questions I Often Get Asked About This Recipe

Can I make the cupcakes without coffee?
Yes! If you prefer, you can skip the coffee and replace it with milk or water. However, the coffee truly enhances the chocolate flavor.

Can I use instant coffee instead of brewed coffee?
Absolutely. Just mix 1 tablespoon of instant coffee granules with 2 tablespoons of hot water and add it to your batter or frosting.

Can these cupcakes be made ahead of time?
Yes! You can bake the cupcakes a day or two in advance and store them in an airtight container. Frost them the day you plan to serve them for the freshest taste.

How do I get the two-tone frosting effect?
Using a piping bag with a star tip, add chocolate frosting to one side of the bag and vanilla frosting to the other. When you squeeze the bag, the two colors will swirl together beautifully.

What You Need to Make Chocolate Coffee Cream Cupcakes

Ingredients

For the Cupcakes:

1 cup all-purpose flour

1/3 cup cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup brewed coffee (cooled)

1/2 cup sugar

1/4 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

For the Frosting:

1 cup unsalted butter (softened)

3 cups powdered sugar

2 tablespoons strong brewed coffee (cooled)

1 teaspoon vanilla extract

2 tablespoons cocoa powder

Equipment

Muffin tin

Cupcake liners

Piping bag with a star tip

Mixing bowls

How to Make Chocolate Coffee Cream Cupcakes

Step-by-Step Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

Prepare the Batter: In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, mix the coffee, sugar, oil, egg, and vanilla extract.

Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

Bake: Fill each cupcake liner about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.

Make the Frosting:

Beat the butter until light and fluffy. Gradually add powdered sugar.

Divide the frosting in half. In one half, add coffee and vanilla. In the other half, mix in cocoa powder.

Place both frostings in opposite sides of a piping bag fitted with a star tip.

Decorate: Pipe the two-tone frosting onto each cupcake in a swirl pattern. Enjoy!

Tips for Making the Best Chocolate Coffee Cream Cupcakes

Room Temperature Ingredients: Ensure your butter and egg are at room temperature for a smoother batter and frosting.

Don’t Overmix: Mix until just combined to avoid dense cupcakes.

Cooling Time: Let the cupcakes cool fully before frosting to prevent the buttercream from melting.

Extra Fancy Touch: Add a sprinkle of cocoa powder or a coffee bean on top of each frosted cupcake for a café-style finish.

Reader Reviews

⭐⭐⭐⭐⭐ “Absolutely delicious! My family loved these, and they disappeared quickly. The coffee in the frosting was a game-changer!” — Jessica R.

⭐⭐⭐⭐ “Great recipe for busy moms! I made these for a bake sale, and they sold out in no time. Next time, I might add a touch more coffee to the frosting.” — Rachel M.

⭐⭐⭐⭐⭐ “These cupcakes were easy to make and looked like they came from a bakery. The frosting was divine!” — Linda K.

⭐⭐⭐ “They tasted great, but my frosting didn’t swirl perfectly. Need to practice my piping!” — Melissa S.

⭐⭐⭐⭐⭐ “Best cupcakes I’ve made in a long time! The coffee enhances the chocolate beautifully.” — Claire B.

Printable Recipe

Chocolate Coffee Cream Cupcakes

Yield: 12 cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes

Total Time: 50 minutes

Rich and moist chocolate cupcakes topped with a swirled coffee-cream frosting. These indulgent treats are perfect for family gatherings, bake sales, or just a weekday pick-me-up.