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
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
- 1 3/4 cup (210 grams) all-purpose flour
- 2 teaspoons (8 grams) baking powder
- 1/4 cup (20 grams) cocoa powder (I used special dark)
- 1/2 cup (100 grams) sugar
- 2 eggs, lightly beaten
- 2 tablespoons corn syrup
- 2/3 cup (160 ml) almond oil (vegetable or grapeseed oil can be used instead)
- 2/3 cup (160 ml) milk
- 3 tablespoons (42 grams) butter, room temperature
- 6 tablespoons (168 grams) cream cheese, room temparature
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee granules
- 3 cups (360 grams) powder sugar
- Preheat the oven to 350F. Line a 12 cupcake pan with paper liners. Set aside.
- In a mixing bowl whisk the flour, baking powder, cocoa powder and sugar.
- Make a well in the middle and stir in the lightly beaten eggs, corn syrup, milk and oil.
- With the paddle attachment on, beat on low-speed until just combined.
- Pour the batter into the prepared cupcake pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the pan for 10 minutes before removing to cool completely on a wire rack.
- In a mixing bowl, add the butter, cream cheese, vanilla extract and coffee granules. With the paddle attachment on, beat on low speed until smooth and creamy, about 3 minutes.
- Scrap the sides of the bowl and slowly add the sugar, 1/2 cup at a time until all the sugar is incorporated.
- Once all the sugar is added, increase the mixer's speed to medium-high and beat for 2 more minutes.
- Spoon the frosting into a piping bag and frost the cupcakes.