Yes, this recipe can be adapted to make a layer cake. While it hasn’t been specifically tested as a cake, the ingredients and proportions are very similar to other cake recipes, so it should work well. Simply pour the prepared batter evenly into two 8-inch round cake pans and bake at 350°F (177°C). Begin checking for doneness around the 35-minute mark by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, the cakes are ready.
For the frosting, the piping was done using an Ateco #829 tip, which creates a beautiful, textured swirl on top of each cupcake.
If you’d prefer to top the cupcakes with a simpler chocolate buttercream, you can easily swap out the espresso frosting for one of these two options: a rich and classic Double Chocolate Buttercream, or a lighter, airier Whipped Chocolate Buttercream Frosting.
The finished cupcakes will stay fresh for several days when stored properly. Keep them in an airtight container at room temperature to prevent them from drying out and to maintain their soft, moist texture.
Chocolate Coffee Cream Cupcakes
Chocolate Coffee Cream Cupcakes combine deep, rich chocolate with bold espresso notes and a light, dreamy cream filling, all topped with silky ganache and a decorative swirl. This homemade delight brings the essence of your favorite café treat into the world of cupcakes, offering customizable decadence in every bite.
Ingredients
For the Cupcakes:
- 2 cups all-purpose flour
- 3/4 cup unsweetened natural cocoa powder avoid Dutch-processed; see notes
- 2 tablespoons instant espresso powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1/2 cup unsalted butter melted (1 stick)
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup milk
- 3 large eggs
- 1/2 cup hot strongly brewed coffee
For the Frosting:
- 1 1/2 cups unsalted butter softened to room temperature (3 sticks)
- 1/2 cup cocoa powder
- 1 tablespoon instant espresso powder
- 1/4 teaspoon salt
- 5 cups powdered confectioners’ sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk add an extra tablespoon or two if needed for consistency
Instructions
For the Cupcakes:
- Preheat your oven to 350°F (177°C) and line two standard cupcake pans with paper liners. This recipe yields at least 24 cupcakes, possibly a few more depending on how full you fill each liner.
- In a large mixing bowl, combine all the dry ingredients: all-purpose flour, cocoa powder, instant espresso powder, baking powder, baking soda, salt, granulated sugar, and light brown sugar. Whisk thoroughly until evenly blended.
- In a separate bowl, add the wet ingredients—melted butter, vegetable oil, vanilla extract, milk, and eggs—except for the hot brewed coffee. Whisk together until smooth.
- Pour the wet mixture into the bowl of dry ingredients and beat with an electric mixer on medium speed just until the ingredients come together. Avoid overmixing. Scrape down the sides of the bowl with a spatula and mix again for about 5–10 seconds.
- Next, carefully add the hot coffee to the batter and mix until fully incorporated. Be cautious not to overmix—once the coffee is mixed in, stop the mixer. Scrape down the bowl one last time and mix briefly (about 5–10 seconds) to ensure everything is well blended.
- Fill each cupcake liner a little more than halfway, around 2/3 full. Avoid overfilling, as this can cause flat tops during baking.
- Bake in the preheated oven for 18–20 minutes. Test for doneness by inserting a toothpick into the center of a cupcake—it should come out clean or with a few moist crumbs.
- Place the pans on wire racks and allow the cupcakes to cool for 10 minutes. Then carefully remove the cupcakes from the pans and place them directly on the racks to cool completely before frosting.
For the Frosting:
- In a large mixing bowl, beat the room-temperature butter on medium speed using an electric mixer until smooth and creamy.
- Add the cocoa powder, instant espresso powder, and salt. Mix on low speed until the dry ingredients are incorporated, then increase to medium speed and beat until the mixture is fully combined. Scrape down the sides of the bowl and mix again.
- Add 3 cups of the confectioner’s sugar and beat on low until incorporated, then increase to medium and continue mixing until smooth.
- Pour in 2 tablespoons of milk and the vanilla extract, followed by the remaining 2 cups of confectioner’s sugar. Beat on low to combine, then increase the speed to medium and mix until the frosting is fluffy and fully blended. Scrape down the bowl once more and mix again to ensure a smooth consistency.
- Evaluate the texture of the buttercream—if it’s too thick, add additional milk one tablespoon at a time, mixing after each addition until you reach your desired consistency.
- Once the frosting is just right, whip it on medium-high speed for a couple of minutes to achieve a light, airy texture.
- Use immediately to frost the completely cooled cupcakes.