Immerse yourself in the ultimate sophisticated treat. These rich, velvety chocolate cupcakes are infused with a deep, dark coffee essence that elevates the cocoa to new heights. Each bite offers a moist, tender crumb that gives way to a luxuriously smooth coffee buttercream frosting. Finished with a delicate chocolate drizzle, these cupcakes are the perfect indulgence for your afternoon coffee break or as an elegant dessert to end any meal.
Chocolate Coffee Cupcakes
12
servings15
minutes20
minutesKeep the screen of your device on
Ingredients
2 cups sugar
1 3/4 cup all purpose flour
3/4 cup Hersheys Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup strong coffee, boiling
- KILLER FROSTING
2 tablespoons instant coffee
1 tablespoon hot water
1 stick butter, softened
3 cups powdered sugar
1 and 1/2 tablespoons heavy cream
Directions
- Heat oven to 350° F.
- Combine dry ingredients in large bowl.
- Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
- Stir in boiling coffee (batter will be thin).
- Pour into cupake liners.
- Bake 20 minutes or until an inserted wooden toothpick comes out clean.
- Cool 10 minutes; remove from pans to wire rack. Cool completely.
- Frost with killer frosting (below).
- KILLER FROSTING
- In a small bowl, add the hot water to the instant coffee to dissolve it, set aside.
- In a large bowl, use a handheld electric or stand mixer to beat the butter on medium speed for about 2 minutes, until creamy. Add the powdered sugar, coffee mixture, and heavy cream and beat until combined.
- Once the cupcakes are fully cooled, they can be frosted.
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