Description
You make moist chocolate cupcakes with a coffee cream center. These treats pair rich cocoa with bold espresso flavors.
Ingredients
Scale
- 1.5 cups flour
- 1 cup sugar
- 0.5 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 egg
- 0.5 cup milk
- 0.25 cup vegetable oil
- 1 teaspoon vanilla
- 0.5 cup hot coffee
- 1 cup heavy cream
- 0.25 cup powdered sugar
- 1 tablespoon instant coffee
Instructions
- Preheat your oven to 350 degrees.
- Line a muffin tin with paper liners.
- Whisk flour sugar cocoa baking powder baking soda and salt in a bowl.
- Add egg milk oil and vanilla to the dry mix.
- Stir in hot coffee until the batter is smooth.
- Fill liners two thirds full with batter.
- Bake for 20 minutes or until a toothpick comes out clean.
- Cool the cupcakes completely.
- Whip heavy cream powdered sugar and instant coffee until stiff peaks form.
- Cut a small hole in the center of each cupcake.
- Pipe the coffee cream into the holes.
- Frost the tops with remaining cream.
Notes
- Use room temperature eggs for better mixing.
- Do not overfill the cupcake liners.
- Store these in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 280
Keywords: chocolate, coffee, cream, cupcakes, dessert