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Homemade chocolate coffee cream cupcakes with creamy filling, espresso frosting, and chocolate drizzle, shown close-up on a plate.

Chocolate Coffee Cream Cupcakes

These decadent Chocolate Coffee Cream Cupcakes combine rich chocolate flavor with subtle coffee undertones and a silky espresso buttercream. Easy to make, impressively moist, and elegant enough for any celebration — they taste like bakery-quality cupcakes made right in your kitchen.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Chocolate Coffee Cream Cupcakes, Chocolate coffee cupcakes from a box, Chocolate cupcakes recipe, Coffee chocolate cupcakes, Coffee cupcakes with cake mix, Cookies and cream cupcakes recipe, Espresso chocolate cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling & Frosting: 15 minutes
Total Time: 55 minutes
Servings: 12 cupcakes
Calories: 365kcal
Cost: $9

Equipment

  • 1 12-cup muffin tin (standard size)
  • 12 Paper cupcake liners (essential for easy removal)
  • 2 Mixing bowls (one large, one medium)
  • 1 Whisk or spatula (for gentle mixing)
  • 1 Wire cooling rack (cools cupcakes evenly)
  • 1 Electric mixer (for fluffy frosting)
  • 1 Piping bag with star tip (optional, for decorative finish)

Ingredients

For the Cupcakes

  • 1 ⅓ cups All-purpose flour
  • ½ cup Dutch-process cocoa powder - sifted
  • 1 cup Granulated sugar
  • 1 teaspoon Baking soda
  • ½ teaspoon Baking powder
  • ½ teaspoon Salt
  • 2 teaspoon Instant espresso powder - enhances chocolate
  • 2 large Eggs - room temperature
  • ½ cup Vegetable oil - or melted coconut oil
  • ¾ cup Buttermilk - room temperature
  • ½ cup Brewed coffee - cooled and strong
  • 1 teaspoon Vanilla extract - pure

For the Coffee Cream Frosting

  • 1 cup Unsalted butter - softened
  • 3 cups Powdered sugar - sifted
  • 2 tablespoon Heavy cream - or half mascarpone for tangier texture
  • 1 teaspoon Instant espresso powder - dissolved in 1 tablespoon hot water
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt - balances sweetness

Instructions

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together flour, cocoa, sugar, baking soda, baking powder, salt, and espresso powder. In another bowl, whisk eggs, oil, buttermilk, coffee, and vanilla until smooth. Combine wet and dry ingredients just until blended; batter will be thin.
  • Divide batter evenly among liners, filling each about two-thirds full. Bake 18–22 minutes, rotating halfway, until a toothpick comes out with moist crumbs. Cool completely on a wire rack.
  • Beat softened butter in a mixer until pale and fluffy, about 3 minutes.
  • Dissolve espresso powder in 1 tablespoon hot water. Gradually beat in powdered sugar, alternating with cream and dissolved espresso, until frosting is light and fluffy.
  • Pipe or spread frosting on cooled cupcakes and top with chocolate drizzle, shavings, or espresso beans if desired. Serve or store as directed.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 1cupcake | Calories: 365kcal | Carbohydrates: 42g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 55mg | Sodium: 200mg | Potassium: 160mg | Fiber: 2g | Sugar: 30g | Vitamin A: 500IU | Calcium: 50mg | Iron: 2mg