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chocolate cupcakes with coffee frosting

Chocolate Cupcakes With Coffee Frosting

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 3 medium mixing bowls
  • 2 Small bowls
  • 1 Whisk
  • 1 electric mixer or stand mixer
  • 2 rubber spatulas
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 wire cooling rack
  • 1 piping bag or offset spatula

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 6 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup whole milk room temperature
  • 1/4 cup vegetable oil
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup hot coffee freshly brewed
  • 1 cup unsalted butter room temperature
  • 2 1/2 cup powdered sugar sifted
  • 2 tablespoon heavy cream
  • 2 teaspoon instant espresso powder
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine salt

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and whisk just until combined and no dry streaks remain.
  • Stir the hot coffee into the batter until smooth and fairly thin, without overmixing.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Transfer the muffin tin to a wire rack and let the cupcakes cool in the pan for 5 minutes.
  • Carefully remove the cupcakes from the pan and place them directly on the wire rack to cool completely, about 25 minutes.
  • While the cupcakes cool, stir the instant espresso powder and heavy cream together in a small bowl until dissolved.
  • In a mixing bowl, beat the softened butter with an electric mixer on medium speed until light and creamy, about 2–3 minutes.
  • Gradually beat in the powdered sugar, about 1/2 cup at a time, mixing on low speed until combined before adding more.
  • Add the espresso-cream mixture, vanilla extract, and salt to the buttercream and beat on medium-high speed until fluffy and smooth, 2–3 minutes.
  • If the frosting is too thick, beat in an extra teaspoon of cream at a time until it reaches a pipeable consistency; if too thin, add a little more powdered sugar.
  • Once the cupcakes are completely cool, transfer the frosting to a piping bag or use an offset spatula to frost the tops generously.
  • Serve immediately or store the frosted cupcakes in an airtight container at room temperature for up to 1 day or refrigerated for up to 3 days.

Notes

For best results, ensure all refrigerated ingredients are at room temperature so the batter and frosting come together smoothly and bake the cupcakes on the center rack for even heat. Do not overfill the liners, as the thin batter rises quickly and can overflow, and avoid overbaking to keep the crumb moist—check a minute or two early if your oven runs hot. You can adjust the coffee intensity in the frosting by adding more or less espresso powder, and if you prefer a stronger coffee note in the cake itself, substitute part of the milk with cooled coffee. Let cupcakes cool fully before frosting to prevent the buttercream from melting, and chill briefly after decorating if you want cleaner edges and easier transport.
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