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These dark chocolate cupcakes with coffee cream cheese frosting bring café flavors right to your kitchen. Moist, deeply chocolatey crumb and tangy frosting make these a crowd pleaser for birthdays or a sweet pick me up any day.
I first whipped up these cupcakes for a last minute book club night and everyone insisted I share the recipe. Now they make an appearance any time I need a tried and true dessert that feels a little special.
Ingredients
- Unsalted butter: brings richness and moistness so choose a high quality stick for best results
- Granulated sugar and light brown sugar: combine for the perfect soft crumb and balanced sweetness opt for fresh brown sugar that feels soft and clump free
- Large egg: binds everything together buy the freshest eggs you can
- Vanilla extract: deepens flavor a pure extract really shines here
- Salt: sharpens all the sweet notes fine sea salt is best for even distribution
- Baking soda: helps the cupcakes rise for fluffy texture check that yours is active
- Dark cocoa powder: is the star for deep chocolate flavor try Dutch process cocoa for super dark color and smoothness
- Sour cream: adds tang and makes the cupcakes extra tender thicker varieties work well
- Milk: keeps the cupcakes moist use whole milk if possible for richness
- Coffee syrup: infuses both the cake and frosting with mocha flavor I use a concentrated coffee syrup but strong brewed espresso works in a pinch
- All purpose flour: forms the structural base scoop and level for accuracy
- Cream cheese: gives the frosting its classic tang use full fat for best texture
- Powdered sugar: thickens the frosting sift it if lumpy so your frosting pipes smoothly
Step by Step Instructions
- Prep the Pan:
- Preheat oven to 350F and line your cupcake pan with paper liners so the cupcakes release easily after baking
- Cream the Butter and Sugars:
- In a large bowl or stand mixer beat together the softened butter with granulated and brown sugars. Keep mixing for several minutes until everything looks light and fluffy which means plenty of air is whipped in
- Blend in Wet Ingredients:
- Add the egg and vanilla and beat in well. Sprinkle in salt baking soda and dark cocoa powder mixing until fully blended. Scrape down the bowl to catch any dry bits. Mix in sour cream until smooth. Pour in milk and coffee syrup then mix on low until just combined
- Incorporate Flour:
- Add the flour to the bowl and mix slowly at first to prevent flour clouds then increase speed until there are no visible streaks of flour. Do not overmix or the cupcakes can turn dense
- Portion and Bake:
- Divide the batter evenly among liners filling them about two thirds full. Use a large cookie scoop for even sizing. Bake for eighteen to twenty minutes until a toothpick comes out clean or with a few moist crumbs
- Cool the Cupcakes:
- Let cupcakes rest in the pan a few minutes before transferring to a wire rack to cool completely this keeps the crumb from tearing
- Make the Frosting:
- Once cupcakes are fully cool beat together softened cream cheese and butter until light and fluffy. Add vanilla and coffee syrup beat well again. Mix in brown sugar followed by the powdered sugar a cup at a time until thick and creamy
- Pipe and Decorate:
- Transfer frosting to a piping bag fitted with a large closed star tip and swirl generously onto cooled cupcakes. Top with chocolate sprinkles if you like
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Coffee syrup is my favorite twist in this recipe because it turns regular chocolate cupcakes into something you would expect from your neighborhood bakery. The first time I made these I brought them to a family dinner and my niece declared them the best cupcakes she ever tasted which pretty much made my week.
Storage Tips
Store frosted cupcakes in an airtight container at room temperature for up to two days or refrigerate for up to five days. If chilling let cupcakes come to room temperature before serving for the softest crumb and creamiest frosting. Unfrosted cupcakes freeze well just wrap tightly.
Ingredient Substitutions
No coffee syrup on hand Strong brewed espresso can work in a pinch just use the same amount. If you only have Dutch process cocoa the cupcakes will be extra dark and dramatic but still absolutely delicious. For a dairy free spin try plant based butter and cream cheese alternatives.
Serving Suggestions
Dress these up with a drizzle of caramel or a few chocolate covered espresso beans on top. They pair perfectly with a mug of coffee or even as a fun dessert for brunch. Mini cupcakes are a big hit for parties just adjust baking time to about twelve minutes.
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Culture and Fun
Pairing chocolate and coffee is a classic for a reason. In Italian baking desserts like tiramisu are loved for this flavor combo. I think of these cupcakes like a portable dessert latte perfect for celebrating any occasion or just for a sweet treat at home.
Frequently Asked Questions
- → How do you achieve moist, fluffy cupcakes?
Start by thoroughly creaming butter and sugars for a light texture. Use sour cream and milk to add moisture, and avoid overmixing the batter once the flour is added.
- → What role does coffee syrup play in the cupcakes and frosting?
Coffee syrup deepens both the cocoa flavor in the cupcakes and adds boldness to the cream cheese frosting, resulting in a subtle coffee aroma.
- → Can I prepare these cupcakes ahead of time?
Yes! Once baked and frosted, cupcakes keep well at room temperature or refrigerated for a few days. Bring to room temp for best texture.
- → How do I prevent cupcakes from drying out?
Be careful not to overbake. Remove from the oven when a toothpick comes out with a few moist crumbs, then cool promptly to avoid excess dryness.
- → What piping tip creates the best frosting swirl?
A jumbo closed star tip delivers those beautiful decorative swirls, holding the frosting's shape and adding visual appeal.