Chocolate Coffee Cream Cupcakes

These Chocolate Coffee Cream Cupcakes are the ultimate dessert dream — rich, moist chocolate cupcakes filled with a smooth coffee cream center and topped with a gorgeous mocha swirl buttercream. Whether you’re a chocolate lover, a coffee addict, or just someone who lives for desserts, this recipe will have your taste buds dancing! ☕

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✨ Ingredients

For the Chocolate Cupcakes:

• 1½ cups all-purpose flour

• 1 cup granulated sugar

• ½ cup unsweetened cocoa powder

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• ½ cup buttermilk, room temperature

• ½ cup vegetable oil

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup hot brewed coffee

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For the Coffee Cream Filling:

• ½ cup unsalted butter, softened

• 1½ cups powdered sugar

• 1 tbsp instant espresso powder (dissolved in 1 tbsp warm water)

• 2 tbsp heavy cream or milk

• ½ tsp vanilla extract

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For the Mocha Swirl Buttercream:

• ¾ cup unsalted butter, softened (divided in half)

• 2½ cups powdered sugar, divided

• 1 tbsp unsweetened cocoa powder

• 1 tbsp instant espresso powder (or strong coffee)

• 1 tsp vanilla extract

• 3 tbsp heavy cream, divided

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Instructions

1. Make the Chocolate Cupcakes:

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

2. In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. Add buttermilk, oil, eggs, and vanilla extract. Mix until smooth (don’t overmix).

4. Carefully stir in the hot brewed coffee. Batter will be thin — that’s perfect!

5. Fill liners ⅔ full and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

6. Let cupcakes cool completely before filling or frosting.

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2. Make the Coffee Cream Filling:

1. In a medium bowl, beat the softened butter until light and fluffy.

2. Gradually add powdered sugar, beating between additions.

3. Stir in the dissolved espresso, cream (or milk), and vanilla extract.

4. Beat until light, smooth, and creamy.

5. Transfer to a piping bag fitted with a round tip.

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3. Fill the Cupcakes:

1. Use a cupcake corer or small knife to remove a small section from the center of each cooled cupcake.

2. Pipe in the coffee cream filling, then gently replace the top “cap” if desired (optional).

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4. Make the Mocha Swirl Buttercream:

Divide the softened butter into two bowls (about 6 tbsp each).

For the Vanilla Coffee Buttercream:

• Beat half the butter with 1¼ cups powdered sugar, half the espresso, and ½ tsp vanilla extract.

• Add 1–1½ tbsp heavy cream until fluffy and pipeable.

For the Mocha Buttercream:

• Beat the other half of the butter with 1¼ cups powdered sugar, 1 tbsp cocoa powder, remaining espresso, and ½ tsp vanilla.

• Add 1–1½ tbsp cream as needed for smooth consistency.

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5. Pipe the Swirled Buttercream:

1. Place each buttercream into its own small piping bag.

2. Insert both bags into a larger piping bag fitted with a large star tip.

3. Pipe a beautiful mocha-vanilla swirl on each filled cupcake.

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Serve and Enjoy!

These cupcakes are decadent, dreamy, and a total showstopper. They’re perfect for:

• Birthday parties

• Coffee dates

• Dessert platters

• Any day you deserve a treat!

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Pro Tips:

• No buttermilk? Substitute with ½ cup milk + ½ tbsp vinegar or lemon juice. Let sit 5 minutes.

• Make ahead: You can bake and freeze the cupcakes (unfilled/unfrosted) up to 1 month in advance.

• For stronger flavor, add extra espresso to the filling or frosting!

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Don’t Forget to Share!

If you make these, tag them with:

#chocolatecoffeecreamcupcake
#cupcakelove
#dessertgoals
#everyoneシ゚
#recipeyouwant

Spread the sweetness!