Welcome to this delicious chocolate cupcake recipe with a twist of coffee icing! If you’re a fan of rich, decadent desserts, then this recipe is sure to satisfy your sweet tooth. The combination of chocolate and coffee is a classic pairing that never goes out of style, and this recipe takes it to the next level.

To start, gather all the necessary ingredients, including flour, sugar, cocoa powder, eggs, milk, and butter. Don’t forget the espresso powder for the coffee icing! The preparation is easy and straightforward – just mix the dry and wet ingredients separately and combine them together to make a smooth batter.

Once your batter is ready, pour it into cupcake liners and bake for around 20 minutes. While the cupcakes are baking, you can prepare the coffee icing by whisking together powdered sugar, butter, and a touch of espresso powder. The result is a velvety smooth icing with a rich coffee flavor that complements the chocolate cupcakes perfectly.

Whether you’re baking for a special occasion or just indulging in a sweet treat, this chocolate cupcake recipe with coffee icing is a sure-fire way to impress your taste buds. So why not grab your apron and give it a try? You won’t be disappointed!

Exploring Coffee Varieties for the Perfect Cupcake Pairing

Choosing the right coffee blend or ground for your chocolate cupcake recipe with coffee icing can take your dessert experience to the next level. When looking for the perfect pairing, consider the intensity and flavor profile of the coffee. For a bold and full-bodied flavor, opt for dark roast coffee grounds. Light roast coffee grounds offer a more delicate and nuanced taste that pairs well with the rich chocolate and coffee icing.

Alternatively, explore flavored coffee blends such as hazelnut, vanilla, or caramel, which can add a unique twist to your cupcakes. These flavored coffees also pair well with a variety of toppings and fillings, including chocolate chips, nuts, and caramel sauce. Remember to choose high-quality coffee to ensure the best flavor profile.

chocolate cupcake recipe with coffee icing

Chocolate cupcake recipe with coffee icing

moka coffee pot
The chocolate cupcake recipe with coffee icing is a decadent dessert that combines rich chocolate flavor with a creamy coffee-infused icing. This recipe is perfect for special occasions or as a treat for yourself and your loved ones.
Prep Time 20 minutes
Total Time 50 minutes
Course beverage or as a dessert
Cuisine The chocolate cupcake recipe with coffee icing is a classic dessert recipe that is popular in many cuisines around the world.
Servings 12 It would be enough for 12 cupcakes
Calories 340 kcal


  • 1 paper muffin cups
  • 1 Mixing bowl
  • 1 whisk
  • 1 Spatula,
  • 1 piping bag


For the coffee icing, you will need:

  • 1/2 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 2 tablespoons strongly brewed coffee
  • 1/4 teaspoon salt


  • Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper muffin cups.
  • In a mixing bowl, combine the flour, baking soda, baking powder, cocoa powder, and salt. Whisk until well combined.
  • In a separate mixing bowl, cream the butter and sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
  • Divide the batter evenly among the prepared muffin cups, filling each cup about two-thirds full.
  • Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Remove the cupcakes from the oven and allow them to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

For the coffee icing:

  • In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
  • Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
  • Stir in the strongly brewed coffee and salt until the icing is smooth and creamy.
  • Pipe or spread the icing onto the cooled cupcakes and enjoy!


Nutritional Values
Each chocolate cupcake with coffee icing contains approximately 340 calories, 52 grams of carbohydrates, 15 grams of fat, 4 grams of protein, and 39 grams of sugar.
Additional Notes/Tips to Enhance the Flavor
For an extra coffee flavor, consider adding a pinch of espresso powder to the chocolate cupcake batter. Additionally, you can garnish the cupcakes with chocolate shavings, cocoa powder, or a dusting of cinnamon for added flavor and visual appeal.
Keyword chocolate cupcake recipe with coffee icing

Tips for Creating the Perfect Coffee Icing for Your Chocolate Cupcakes

Creating the perfect coffee icing for your chocolate cupcakes requires a few key steps. First, use high-quality coffee grounds or espresso to infuse the icing with rich coffee flavor. Next, adjust the consistency of the icing by adding milk or cream to achieve the desired texture.

For a smooth and creamy icing, use softened butter and cream cheese as a base. Add powdered sugar gradually to avoid clumps and adjust the sweetness to taste. Finally, add a pinch of salt to balance the sweetness and enhance the overall flavor profile. If you’re feeling adventurous, consider adding a dash of cinnamon or nutmeg for a unique twist. With these tips, you can create a delicious coffee icing that perfectly complements your chocolate cupcakes.


Can I make these cupcakes ahead of time?

Yes, you can make the chocolate cupcakes ahead of time and store them in an airtight container at room temperature for up to 2 days. The coffee icing can also be made ahead of time and stored in the refrigerator for up to 3 days. When you’re ready to serve the cupcakes, simply pipe or spread the icing onto the cupcakes and enjoy!

Can I use a different type of flour in this recipe?

While all-purpose flour is recommended for this recipe, you can use other types of flour, such as cake flour or gluten-free flour, if desired. However, keep in mind that using a different type of flour may affect the texture and flavor of the cupcakes.

Can I use instant coffee in the icing instead of brewed coffee?

Yes, you can use instant coffee instead of brewed coffee in the icing. Simply dissolve 2 teaspoons of instant coffee in 2 tablespoons of hot water and stir the mixture into the icing.

Can I omit the cream cheese from the icing?

While the cream cheese adds a tangy flavor and creamy texture to the icing, you can omit it if desired. Simply replace it with an equal amount of softened butter and adjust the powdered sugar accordingly to achieve the desired sweetness.

How can I store the leftover cupcakes?

Store the leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Allow the cupcakes to come to room temperature before serving.

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