When life gives you lemons, you trade them for coffee. Afterwards, scroll down to the bottom of this post and make my chocolate coffee cupcakes. It should be a basic rule of thumb in our everyday lives, in my opinion. Why not incorporate everyone’s favorite morning drink with everyone’s favorite sweet treat? These cupcakes are basically a match made in heaven.
Mother’s day is coming up, which gave me the perfect opportunity to try and create the perfect dessert that all moms are sure to love! They’re infused with a freshly-brewed coffee flavor, filled with melted chocolate and topped with a generous amount of chocolate-coffee buttercream frosting. I even made it a little bit better by incorporating one of my all-time favorite ingredients ever… coconut oil. What’s not to love? Be sure to treat your moms this weekend with a nice brunch, lots of flowers, and these delicious chocolate coffee cupcakes!
As you can see here, I used the back of one of my Wilton piping tips to “core” the cake. Then it’s as simple as filling it with a super simple chocolate filling and covering the hole with frosting. You could easily use a knife to core the cupcake, but a piping tip is the perfect size.
When you cut into the cupcake, the filling comes oozing out in a waterfall of chocolatey goodness!
I hope y’all loved this chocolate coffee cupcake recipe, because I had so much fun making them. Plus, I had some leftover coffee that I got to enjoy after baking. I’ll see y’all next time!
- ¾ cup freshly brewed coffee
- 1 tsp espresso powder
- ¼ cup unsalted butter (half a stick)
- ¼ cup coconut oil
- ½ cup cane sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups flour (I used 1 cup all purpose + ½ cup whole wheat)
- ¼ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- ½ cup chocolate chips, melted
- 1 tbsp coconut oil
- ½ cup butter (1 stick)
- ½ cup coconut oil
- 2 cups powdered sugar
- 1 tbsp cocoa powder
- 1 tbsp espresso powder
- Preheat oven to 350 degrees fahrenheit. Line a 12 cup muffin tin with cupcake liners, and set aside.
- In a small bowl, dissolve espresso powder into brewed coffee. Set aside.
- Using a hand mixer, cream together butter and coconut oil for a couple seconds until just combined. Then, add in sugar and cream for about 1 minute, until light and fluffy. Crack in eggs, one at a time, whisking in between each addition. Beat in vanilla.
- In a medium bowl, stir flour, baking powder, baking soda, and salt. Add ⅓ of the dry ingredients into the butter mixture, then stir to combine. Add half of the coffee, another third of the dry, the last half of the coffee, and the last third of the dry ingredients, stirring in between each addition.
- Bake for 20 - 22 minutes, until a skewer inserted comes out clean. Then, set aside to cool.
- In a small bowl, combine melted chocolate and coconut oil. Place in a ziploc bag or a small piping bag.
- Using the same hand whisk, beat together coconut oil and butter until combined, about a minute. Slowly, whisk in powdered sugar until fully incorporated. Stir in cocoa and espresso powder, then place in a piping bag.
- Core the cupcake, fill the hole with the chocolate filling, and frost the cupcakes as desired. Garnish with a gentle sprinkling of cocoa powder. Enjoy!
Are y’all coffee or tea type of people?