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Bake up these dark chocolate cupcakes topped with coffee cream cheese frosting and you’ll bring coffeehouse vibes right to your countertop. They’re tender, loaded with chocolate flavor, and that tangy coffee frosting is just the thing for birthdays, potlucks, or those days you want a sweet treat.
Honestly, I stirred these up on a whim for a last minute book club and everyone begged for the directions. Now, they're my go-to when I’m craving a sure-thing dessert that feels a bit fancier.
Decadent Ingredients
- Coffee syrup: gives both the cake and frosting a lovely coffee hit try a thick coffee syrup or swap in espresso if that’s all you got
- Cream cheese: gives the frosting its tang make sure it’s full fat and soft for best results
- Powdered sugar: thickens up frosting, so sift it first if it looks lumpy for smooth results
- All purpose flour: gives your cupcakes structure just scoop and level for best measurement
- Granulated sugar and light brown sugar: make the crumb soft and give the cupcakes balance use brown sugar that’s fresh and not dried out
- Dark cocoa powder: is what makes them deeply chocolatey Dutch process makes them super dark and smooth
- Vanilla extract: brings out richer flavors pure vanilla works magic here
- Baking soda: makes everything rise and gets you a fluffy cupcake just double check yours is still fresh
- Large egg: keeps it all together grab the freshest eggs
- Sour cream: adds major moisture and a little tang thicker is better
- Milk: keeps these extra moist whole milk gives the richest bite
- Salt: brings out all the flavors use fine sea salt so every bite is tasty
- Unsalted butter: makes cupcakes moist and rich pick a good quality stick
Easy How-To
- Add Your Frosting:
- Spoon your frosting into a big piping bag, swirl it on top of the cooled treats with a fancy tip, and toss on chocolate sprinkles for some fun if you’re into that
- Make the Frosting:
- Once those cupcakes are totally cool, whip together the cream cheese and butter until they’re super smooth and fluffy. Pour in the vanilla and coffee syrup, beat again. Add the brown sugar first, then toss in powdered sugar a cup at a time until things are thick enough
- Cool Off:
- Let everything hang out in the tray for just a couple of minutes, then put the cupcakes on a wire rack so they cool through without falling apart
- Bake Them Up:
- Use a big scoop to fill the liners about two thirds full with batter, pop them in the oven for 18-20 minutes and pull them when a toothpick poked in the center comes out almost clean
- Add the Flour:
- Dump in your flour, turn the mixer on low so you don’t get hit with clouds of flour, then turn up the speed a bit. Stop once you don’t see any more dry spots don’t go overboard or you’ll end up with dense cupcakes
- Mix Up the Wet Stuff:
- Add in your milk and coffee syrup on low speed just until mixed in, then stir in the sour cream till it’s all smooth. Crack in the egg and vanilla mix in well. Sprinkle salt, baking soda, and dark cocoa powder and blend it all together, scraping down the sides so nothing’s left out
- Butter and Sugar:
- Toss the soft butter into your mixer with both sugars. Beat them together a few good minutes until the mix looks light and poofy and full of air
- Line It Up:
- Crank the oven to 350F and get paper liners in your tray. This is how you keep your cupcakes from sticking after they bake
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I love coffee syrup in these because it turns a plain chocolate cupcake into something you’d expect to find at a fancy bakery. When I first shared them with my family, my niece claimed they were the best she’d eaten. Gotta say, it made my whole week.
Keep ‘Em Fresh
Pop frosted cupcakes into a sealed box and let them sit at room temp for a couple days, or stash in the fridge for up to five days. If you chill them, let them sit out so the cake’s soft and the frosting’s creamy before you eat one. No frosting? Freeze these babies all wrapped up tight for later.
Switch Ups
No coffee syrup? Brew up a strong espresso shot and swap it in using the same amount. Using Dutch process cocoa will leave your cupcakes super dark and bold but still really tasty. Going dairy free? Plant based butter and cream cheese work too.
Serving Fun
Pile on caramel drizzle or pop a few chocolate covered espresso beans on top for a twist. These are made for coffee, but also shine at brunch or as mini party bites, just bake little ones for about 12 minutes instead.
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Sweet Culture Moments
Chocolate and coffee just work together—think of classics like tiramisu in Italy. These cupcakes are like a little fancy coffee shop treat you can grab at home. They’re fun for any party or just because it’s a treat-yourself day.
Frequently Asked Questions
- → How do you get cupcakes super moist and fluffy?
Beat your butter and sugars together until really light to get that nice texture. Don't overdo it with the flour, and toss in milk and some sour cream to keep everything soft.
- → Why do you use coffee syrup with these cupcakes and frosting?
The coffee syrup makes the chocolate stand out and gives the frosting a nice kick. Adds a cool coffee smell too.
- → Can I make these cupcakes a day or two ahead?
For sure! After you bake and frost them, just store in the fridge or leave them out a bit. Let them get to room temp so they're nice and soft when you eat them.
- → Any tips so these cupcakes don't go dry?
Don't bake too long. Take them out once a toothpick looks a little sticky, then cool them right off the pan.
- → Which tip gives the coolest frosting swirl?
Grab a mega closed star piping tip. You'll get those big fluffy swirls and the topping will look amazing every time.