Chocolate Coffee Cream Cupcakes

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Chocolate Coffee Cream Cupcakes

Chocolate Coffee Cream Cupcakes are a delightful fusion of rich cocoa, bold espresso, and creamy cheesecake-like filling. These indulgent treats are a dream come true for coffee lovers and chocoholics alike. Moist chocolate cupcakes are infused with coffee to enhance the depth of flavor, and then filled with a luscious cream cheese core. Topped with a beautifully swirled chocolate and vanilla buttercream, they’re not only delicious but visually stunning as well.

This recipe is perfect for celebrations, coffee dates, or when you’re simply craving a luxurious dessert. The balance between bittersweet chocolate, the slight tang of cream cheese, and the boldness of coffee creates a multi-layered flavor experience in every bite.

Ingredients

For the Chocolate Coffee Cupcakes:

  • 1 cup (240 ml) freshly brewed strong coffee, cooled

  • 1 cup (240 ml) buttermilk, room temperature

  • 1/2 cup (120 ml) vegetable oil

  • 2 large eggs, room temperature

  • 1 tsp pure vanilla extract

  • 1 3/4 cups (220 g) all-purpose flour

  • 3/4 cup (75 g) unsweetened cocoa powder

  • 2 cups (400 g) granulated sugar

  • 1 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp salt

For the Cream Cheese Filling:

  • 8 oz (226 g) cream cheese, softened

  • 1/3 cup (65 g) granulated sugar

  • 1 egg yolk

  • 1/2 tsp vanilla extract

For the Swirled Chocolate & Vanilla Buttercream:

  • 1 cup (227 g) unsalted butter, softened

  • 4 cups (480 g) powdered sugar

  • 2 tsp vanilla extract

  • 2–3 tbsp heavy cream or milk

  • 2 tbsp unsweetened cocoa powder (for chocolate half)

  • Pinch of salt

Preparation

Step 1: Make the Cupcake Batter

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

  2. In a large bowl, whisk together coffee, buttermilk, oil, eggs, and vanilla until well combined.

  3. In a separate bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.

  4. Gradually add the dry ingredients to the wet mixture, whisking until just combined. Do not overmix.

Step 2: Prepare the Cream Cheese Filling

  1. In a medium bowl, beat the cream cheese with sugar until smooth.

  2. Add the egg yolk and vanilla, and mix until creamy and lump-free.

Step 3: Assemble the Cupcakes

  1. Fill each cupcake liner about 2/3 full with chocolate coffee batter.

  2. Spoon about a teaspoon of cream cheese filling into the center of each cupcake.

  3. Gently cover with a tiny bit more cupcake batter if desired (optional for fully hidden filling).

Step 4: Bake

  1. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted at the edge (not center) comes out clean.

  2. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 5: Make the Swirled Buttercream Frosting

  1. Beat the butter until fluffy and pale.

  2. Gradually add powdered sugar and beat until light and smooth.

  3. Add vanilla, a pinch of salt, and cream/milk as needed to reach desired piping consistency.

  4. Divide frosting into two bowls. Leave one plain (vanilla), and mix cocoa powder into the other for the chocolate swirl.

  5. Fill a piping bag with both frostings side-by-side to create a beautiful swirl effect.

Variations

  • Mocha Kick: Add 1 tablespoon of espresso powder to the dry ingredients for more intense coffee flavor.

  • Salted Caramel Drizzle: Top each frosted cupcake with a drizzle of salted caramel sauce for extra decadence.

  • Chocolate Ganache Core: Swap the cream cheese filling for a spoon of thick ganache or Nutella for a molten center.

  • Mini Cupcakes: Make smaller versions for bite-sized treats—just reduce bake time by about 5–7 minutes.

Cooking Note

Ensure your coffee is cooled before adding to the wet ingredients. Hot liquid can scramble the eggs and affect the texture. For best results, use full-fat cream cheese and high-quality cocoa powder to elevate the flavor.

Serving Suggestions

  • Serve with an espresso shot or iced coffee for the ultimate coffee break pairing.

  • Great as part of a dessert platter for brunch, afternoon tea, or parties.

  • Add chocolate shavings, espresso beans, or caramel shards as decorative toppings for a more gourmet presentation.

Tips

  • Bring all ingredients to room temperature before starting for smooth batter and frosting.

  • Don’t overfill the cupcake liners—2/3 is just right to allow for expansion.

  • To create the perfect swirl frosting, spoon each buttercream flavor into a separate side of a piping bag or use a dual chamber piping bag.

  • Store cupcakes in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving.

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Nutritional Information (Approx. per cupcake)

  • Calories: 410 kcal

  • Protein: 4 g

  • Fat: 24 g

  • Carbohydrates: 45 g

  • Sugar: 32 g

  • Sodium: 210 mg

  • Fiber: 2 g

  • Cholesterol: 60 mg

FAQs

Q: Can I make these cupcakes in advance?

Yes! Bake and store them (unfrosted) in an airtight container for up to 3 days at room temp, or freeze them for up to 2 months.

Q: Can I make this recipe without coffee?

You can substitute hot water or milk, but the coffee enhances the chocolate flavor significantly without overpowering it.

Q: How do I swirl two buttercreams together without mixing them?

Use a piping bag fitted with a star tip and spoon one flavor on each side. Don’t mix them—just let them pipe together naturally.

Q: Can I skip the cream cheese filling?

Yes, but you’ll miss the luscious contrast. If you prefer, you can fill them with chocolate ganache or a flavored buttercream instead.

Conclusion

Chocolate Coffee Cream Cupcakes are an elevated take on traditional chocolate cupcakes. With bold coffee undertones, a creamy surprise center, and a showstopping two-tone swirl on top, they’re both a treat for the eyes and the palate. Perfect for any special occasion—or just because—these cupcakes combine rich flavors and textures in a single bite.

Whether you’re baking for a gathering or indulging in a weekend treat, these cupcakes are sure to impress anyone lucky enough to try one. Follow the tips and variations to make them truly your own and enjoy every decadent moment!

Print
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Chocolate Coffee Cream Cupcakes

Chocolate Coffee Cream Cupcakes

  • Author: Imili Johnson
  • Total Time: 40 minutes
Print Recipe

Ingredients

Scale

Ingredients

For the Chocolate Coffee Cupcakes:

  • 1 cup (240 ml) freshly brewed strong coffee, cooled

  • 1 cup (240 ml) buttermilk, room temperature

  • 1/2 cup (120 ml) vegetable oil

  • 2 large eggs, room temperature

  • 1 tsp pure vanilla extract

  • 1 3/4 cups (220 g) all-purpose flour

  • 3/4 cup (75 g) unsweetened cocoa powder

  • 2 cups (400 g) granulated sugar

  • 1 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp salt

For the Cream Cheese Filling:

  • 8 oz (226 g) cream cheese, softened

  • 1/3 cup (65 g) granulated sugar

  • 1 egg yolk

  • 1/2 tsp vanilla extract

For the Swirled Chocolate & Vanilla Buttercream:

  • 1 cup (227 g) unsalted butter, softened

  • 4 cups (480 g) powdered sugar

  • 2 tsp vanilla extract

  • 2–3 tbsp heavy cream or milk

  • 2 tbsp unsweetened cocoa powder (for chocolate half)

  • Pinch of salt

Instructions

Preparation

Step 1: Make the Cupcake Batter

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

  2. In a large bowl, whisk together coffee, buttermilk, oil, eggs, and vanilla until well combined.

  3. In a separate bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.

  4. Gradually add the dry ingredients to the wet mixture, whisking until just combined. Do not overmix.

Step 2: Prepare the Cream Cheese Filling

  1. In a medium bowl, beat the cream cheese with sugar until smooth.

  2. Add the egg yolk and vanilla, and mix until creamy and lump-free.

Step 3: Assemble the Cupcakes

  1. Fill each cupcake liner about 2/3 full with chocolate coffee batter.

  2. Spoon about a teaspoon of cream cheese filling into the center of each cupcake.

  3. Gently cover with a tiny bit more cupcake batter if desired (optional for fully hidden filling).

Step 4: Bake

  1. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted at the edge (not center) comes out clean.

  2. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 5: Make the Swirled Buttercream Frosting

  1. Beat the butter until fluffy and pale.

  2. Gradually add powdered sugar and beat until light and smooth.

  3. Add vanilla, a pinch of salt, and cream/milk as needed to reach desired piping consistency.

  4. Divide frosting into two bowls. Leave one plain (vanilla), and mix cocoa powder into the other for the chocolate swirl.

  5. Fill a piping bag with both frostings side-by-side to create a beautiful swirl effect.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Nutrition

  • Calories: 410 kcal
  • Sugar: 32 g
  • Sodium: 210 mg
  • Fat: 24 g
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 60 mg

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