Chocolate Coffee Cream Cupcakes are rich, fluffy, and perfect for a mocha-loving dessert! Here’s a simple teen-friendly recipe:
Ingredients (makes 12 cupcakes)
For the cupcakes:
- 1 cup (125g) all-purpose flour
- ¼ cup (25g) cocoa powder
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (100g) sugar
- ¼ cup (60ml) vegetable oil
- 1 large egg
- ½ cup (120ml) milk
- 2 tsp instant coffee dissolved in 1 tsp hot water
- 1 tsp vanilla extract
For the coffee cream frosting:
- ½ cup (115g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar
- 1–2 tsp instant coffee dissolved in 1 tsp hot water
- 1 tsp vanilla extract
- Optional: cocoa powder for dusting
Instructions
- Preheat oven: 175°C (350°F) and line a 12-cup muffin tin with paper liners.
- Make the batter:
- In a bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix sugar, oil, egg, milk, dissolved coffee, and vanilla until smooth.
- Gradually mix the dry ingredients into the wet until just combined.
- Bake:
- Divide batter evenly among cupcake liners.
- Bake 18–20 minutes, or until a toothpick inserted comes out clean.
- Let cool completely on a wire rack.
- Prepare frosting:
- Beat butter until creamy. Gradually add powdered sugar, coffee, and vanilla, beating until light and fluffy.
- Frost cupcakes:
- Use a piping bag or spoon to frost cooled cupcakes.
- Optional: dust with cocoa powder or sprinkle chocolate shavings on top.
💡 Tips:
- For extra mocha flavor, add a teaspoon of cocoa powder to the frosting.
- To make mini cupcakes, reduce baking time to 12–15 minutes.
- You can substitute milk with almond or oat milk for a dairy-free option.
If you want, I can also give a quick 10-minute microwave mug version of these cupcakes for a single-serve treat. Do you want me to do that?