Skip to contentIngredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup brewed coffee (cooled)
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 tbsp powdered sugar
- 1/2 tsp instant coffee granules
- 1/2 tsp vanilla extract
- 1/4 cup semi-sweet chocolate chips (optional)
Instructions
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the brewed coffee, milk, oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- Prepare the Coffee Cream Frosting:
- In a mixing bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Add the powdered sugar, instant coffee granules, and vanilla extract, and continue beating until stiff peaks form.
- Assemble the Cupcakes:
- Once the cupcakes have cooled, pipe or spread a generous amount of coffee cream frosting onto each cupcake.
- Optional: Garnish with chocolate chips or a sprinkle of cocoa powder for extra flavor.
- Serve and Enjoy!
