Chocolate coffee cupcakes recipe
- Dish type
- Mini cakes
- Chocolate cupcakes
Very quick and easy cupcake mix made with chocolate flavouring and instant coffee powder. You can use plain chocolate chips or white chocolate chips - both are delicious!
Essex, England, UK
6 people made this
IngredientsMakes: 12 cupcakes
- 150g soft brown sugar
- 150g unsalted butter, softened
- 3 medium eggs
- 150g plain flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon milk
- 1 tablespoon chocolate flavouring (best is Monin® chocolate cookie syrup)
- 2 tablespoons instant coffee powder (Kenco® Millicano is the best)
- 1 small bag white chocolate chips
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Heat oven to 190 C / Gas 5. Line a cupcake tin with 12 paper cases.
- Beat the sugar and the butter together with the eggs, then add all the other ingredients, including the instant coffee powder. Reduce the measure to your own taste, as the flavour is strong. Add the chocolate chips last.
- Divide the mixture between the paper cases, one tablespoon each at first, then divide the remaining mixture between the cases.
- Bake in the centre of the oven for 15 to 20 minutes, until slightly risen and golden brown. Must be slightly firm to the touch. (Use the back of a teaspoon, as it's hot!)
- Take the cupcakes out of the oven and pop them on a wire rack to cool down.
- Munch away!
Top these chocolate coffee cupcakes with a chocolate coffee buttercream icing! Try this recipe.
Reviews & ratingsAverage global rating:(1)
Reviews in English (2)
Like this idea? Donate £5 to Macmillan. Text MAKE to 70550 in aid of September's Coffee Morning event.-10 Sep 2012
I'm the baker! I forgot to add about the chocolate chips - for decoration. You can pop some on top before they go in the oven, or you can melt them down and 'ice' the cake in white chocolate when they're ready and cooled down.-24 Aug 2012
Chocolate Cupcakes Recipe & Video
Cupcakes are about having your own little cake that you do not have to share. These Chocolate Cupcakes are my favorite type of cupcake. The combination of a rich and moist chocolate butter cake topped with a rich and creamy chocolate butter frosting is irresistible. The frosting can be either piped into lovely swirls or, for the kids, all you need is a quick swipe of frosting with a liberal dusting of colored sprinkles.
Cupcakes may come in many flavors, but chocolate is still a favorite. This Chocolate Cupcake gets its rich chocolate flavor from unsweetened cocoa powder, and you can use either Dutch-processed or natural unsweetened. I like to first dissolve the cocoa powder in either hot boiling water or hot coffee as this really brings out the cocoa powder's full flavor.
The chocolate butter frosting recipe is adapted from the cookbook Chocolate Bar by Matt Lewis and Alison Nelson who run a chocolate boutique in New York that they call a "candy store for grown-ups". It is the type of chocolate frosting my mother always used to cover cakes. Made with butter, confectioners (icing or powdered) sugar, vanilla extract and unsweetened chocolate, it is perfect for piping. It uses unsweetened chocolate which is also known as baking, plain, or bitter chocolate. This is chocolate in its rawest form. Chocolate liquor that has been refined and contains 50-55% cocoa butter. Since no sugar has been added to the chocolate it has a strong, bitter taste that is used in cooking and baking but is never eaten out of hand. When used in this frosting it imparts a deep chocolate flavor. Ghirardelli and Baker's unsweetened chocolate can normally be found on the baking isle of most grocery stores, or other brands I particularly like that can be found in specialty food stores or else on line are Dagoba, Guittard, or Scharffen Berger. If you can't find unsweetened chocolate, you can use either a bittersweet or semi sweet chocolate, although the frosting will have a sweeter flavor.
Chocolate Cupcakes: Preheat your oven to 350 degrees F (180 degrees C). Lightly butter, or line 12 muffin cups with paper liners.
In a small bowl, stir the unsweetened cocoa powder with the boiling hot water (or hot coffee) until smooth. Let cool to room temperature.
In another bowl, whisk or sift the flour with the baking powder, baking soda, and salt.
Then in the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and vanilla extract and beat, on medium high speed, until light and fluffy. Add the eggs, one at a time, beating until fully incorporated. Scrape down the sides and bottom of the bowl as needed. Add the flour mixture (in three additions) alternately with the cocoa mixture (in two additions), beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.
Fill each muffin cup about 3/4 full with batter and bake for about 18 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, cover with the Chocolate Frosting. You can either spread the frosting on the cupcakes with a small spatula or if piping, I like to use a large Wilton 1M open star tip to make lovely swirls.
Chocolate Frosting: Melt the chocolate in a heatproof bowl (I like to use stainless steel) placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and vanilla extract and beat until it is light and fluffy (about 2 minutes). Scrape down the sides and bottom of the bowl as needed. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
A wire whisk, bowl, muffin tins, cupcake liners and rubber scraper are the only things you will need for this recipe.
Dry Ingredients – flour, baking powder, baking soda, salt, sugar, espresso powder and good quality cocoa powder. The espresso powder is optional, but highly recommended! If you do not have espresso powder, simply use a cup of hot coffee in place of the boiling water.
Wet Ingredients – egg, milk, vanilla, melted butter and boiling water. You could use oil instead of butter, but I love the taste of butter!
Strong black coffee and Baileys are the liquids used in the cupcake batter. However, I found that the cupcakes benefited from an extra boost of coffee flavor. Add a little espresso powder either with the dry ingredients or stir into the black coffee before pouring in. Either way the cupcakes will have extra coffee flavor– something you won’t regret!
- What could also work is just using espresso instead of both coffee AND espresso powder. I don’t have a way of making delicious espresso at home, so that’s why I used strong black coffee and espresso powder.
For Chocolate Lovers Only
This easy chocolate cupcake recipe IS for the chocolate lover. It’s rich, decadent and will leave you wanting another and another. It’s a perfectly balanced cupcake too in that there’s not too much icing per cupcake – read: overly sweet.
I use unsweetened dutch cocoa in this recipe. However, if you prefer a more mellow cake, but still with good chocolate flavor, use natural, unsweetened cocoa powder.
If a two layer cake is more of what you after, you can bake the mocha cupcake batter in two 9″ cake pans. Simply bake the cake for 30-35 minutes instead of the 25 minutes the cupcakes require. Be sure to spray your pan, line with parchment and spray with oil again. This will ensure an easy release.
Triple Chocolate Coffee Cupcakes
I love the smell of coffee. Notice that I said smell and not taste. I am not the big coffee drinker at my house. My husband enjoys enough coffee for me and about 3 other people. He is a true coffee fanatic.
I got a big box of coffee for a review that I did over on I Heart Publix. While my husband has been enjoying trying the different varieties over the past few weeks, I have been enjoying the aroma every morning. Yesterday the smell of the Dunkin’ Donuts Chocolate Glazed Donut was more than I could handle. Instead of pouring myself a cup of coffee, I decided to use it to whip up some of the most incredible cupcakes.
I had a delicious mocha cupcake at a local cupcake shop a couple of months ago and decided to whip up my own version. I figured the Chocolate Glazed Donut coffee would be a great start….boy, was I ever right. These might be the best cupcakes I have ever made. Now my husband might be a little biased, but…he said they were better than the cupcake shop cupcakes!
My Triple Chocolate Coffee Cupcakes will beat any box mix and honestly are almost just as simple to whip up. I promise you, the few minutes of effort are totally worth it.
Chocolate cupcakes with coffee cream cheese frosting
I tend to believe as one grows older has a harder time taking decisions. For example me. I have been making my own birthday cake for a couple of years now, but this year I found it hard to pick one.
I wanted a cake. A chocolate cake of course. Then I saw the perfect cupcake wrappers (here’s a photo)
But in the same time I wanted a chocolate cheesecake. My #1 favorite dessert.
Yeah, I was a little bit undecided.
To make life sweeter (and pile up the dirty dishes) I made these chocolate cupcakes with coffee cream cheese frosting, triple chocolate cake and brownie bottom cheesecake. Talking about take it easy as you get older.
On the easy side, all recipes came from a Chocolate cookbook I bought just because it was all about chocolate.
One can never have too many chocolate cookbooks, right? When I got home and sit down to thumb through it I knew I would end up making almost every recipe. They all sound Ah-mazing!
From chocolate cakes and cupcakes to the little chocolate treats like cookies and bars plus some tempting chocolate drinks, this book got me drool in no time.
These chocolate coffee cupcakes are the perfect start to the day.
The have coffee and for most of the people that’s the first thing that’s on their mind when getting up in the morning and they have chocolate which is the first thing people like me think about when they get out of the bed.
You see, is the best of both worlds.
The chocolate cupcake recipe is slightly adapted from the chocolate cookbook.
I divided the batter for 12 cupcakes and instead of the coffee flavored whipped cream for frosting I used a coffee flavored cream cheese frosting, which turned out so good even my picky husband (who doesn’t like cream cheese) asked if I have some left so he can eat it with a spoon.
One of the easiest cupcakes I've made in a long time, these chocolate cupcakes with coffee cream cheese frosting are a great choice for both chocolate and coffee lovers
Of all the cupcake recipes I’ve shared on here (and there have been quite a few now!) this one has probably taken the longest to perfect. I had a very similar problem with this coffee sponge to the one I experienced with my chocolate cake, in that actually when you eat a lot of coffee cakes (and chocolate cakes), pretty much all the coffee flavour is coming from the buttercream and there’s very little coming through from the actual cake.
This was easily solved for the chocolate cake by simply mixing lots of grated chocolate into the cake batter which meant that you got a taste of chocolate in each bite, but you can’t use coffee in the same way so it needed lots more trial and error to get the flavour really coming though.
- It’s really important not to over-bake these as that really kills the flavour.
- Use powdered coffee rather than freshly brewed (or grind up coffee granules using a pestle and mortar or spice grinder) to get a strong flavour whilst keeping the texture of the cake just right.
- Adding a little salt allows you to up the amount of coffee included (so giving a stronger flavour) without the cake getting bitter.
- Switching out the caster sugar in favour of light brown sugar also helps to bring out the coffee flavour. Brown sugar has a hint of caramel and caramel and coffee are match made in heaven.
FREE GRAMS TO CUPS CONVERSION CHARTS
Subscribe to the Charlotte's Lively Kitchen mailing list to get your FREE printable grams to cups and cups to grams conversion charts for twelve popular baking ingredients
Gluten-Free Vegan Chocolate Cupcakes
Originally posted in February of 2013, and recently given a photo refresh, these Gluten-Free Vegan Chocolate cupcakes are going to win you over!
The Gluten-Free Vegan Cupcakes have been a favorite in our house for years.
The photo I originally added to the post didn’t do the cupcakes justice.
Recently I’ve been going through older recipes and refreshing the photos and content. Now that my photography is where I want it to be, I want ever recipe on my site to have a lovely photo – these Gluten-Free Vegan Cupcakes included.
What do you want in a cupcake? You want that perfectly domed top, moist crumb, and an overall great mouth feel. And that's what you deserve in a cupcake, regardless of whether or not it's Gluten-Free
It can be hard to find that in a Gluten-Free Chocolate Cupcake, let alone a Vegan Gluten-Free cupcake.
Chocolate and Coffee Cupcakes with Coconut Frosting
A couple of months ago, I asked Julie of The Little Kitchen for recipes involving coffee and she responded with a very enthusiastic, &ldquoYOU MUST MAKE THESE CUPCAKES!&rdquo As if her insistence wasn&rsquot enough to convince me, her recipe was titled, &ldquoBest Homemade Chocolate Cake Ever!&rdquo
The cake is made with brewed coffee, something I&rsquove never tried before. Since I&rsquove been in kitchen limbo the past few weeks due to the move, I asked Joanne and Adam to help out and try out the recipe. Not only did they love it, but they also made a version that uses cake mix to make it simpler. Enjoy!
For the recipe, you will need one box of chocolate cake mix, such as Devil&rsquos Food, as well as any ingredients called for on the box, these will usually be eggs, oil or butter and water. Replace one cup of the water called for by the cake mix with strong coffee. The coffee gives a nice boost, resulting in a more chocolate-flavored cake rather than a coffee-flavored cake.
Bake the cake according to the package directions and allow to cool. Once the cake has cooled, you can toast the coconut and make the cream cheese frosting.
Toast the coconut just as you would nuts. You can do this in a saute pan over low heat or in the oven. To toast in the oven, preheat to 350 degrees F, evenly spread the coconut flakes onto a baking sheet then bake for 2 minutes, toss and bake another two minutes, repeat this process until the coconut is lightly toasted. When toasting, stay close to the oven, coconut can go from lightly toasted to burnt quickly.
For the frosting you will need cream cheese, butter, confectioners or powdered sugar, vanilla extract and coconut extract. If you have a fine mesh sieve on hand, sift the sugar to remove any lumps. Use a stand or hand mixer to beat the cream cheese, butter and extracts at a medium-high speed for one-to-two minutes or until everything is nice and creamy. (Make sure you are working with room temperature cream cheese and butter for this).
Next, reduce the speed of your mixer and slowly add in the sugar until incorporated. Decorate the cupcakes with frosting and a sprinkle or two of the toasted coconut.