chocolate coffee cupcakes
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Chocolate coffee cupcakes with creamy coffee icing


This one is for the chocolate and coffee lovers… or addicts (like me). If you are like Stew, most of my colleagues and I, coffee (good coffee might I add) is ESSENTIAL to get through the day! And a day without chocolate really does go by noticed haha. These chocolate coffee cupcakes give you a bit of both and leave you quite happy with the idea of having another one hehe.

The icing is also one of my favourites – cream cheese and espresso. Don’t judge it until you try it! You can make an espresso buttercream frosting if you do not like the cream cheese option, it really is about preference. As long as you end up with a delicious cupcake you want to make again, I am happy! I made these for my colleagues and they were quite happy with them!

Next time I make these I will also add in some chocolate chips and see how that turns out… because more chocolate is always welcome. I will definitely let you know how that goes!

TIP: keep an eye on them in the oven – the cooking time is 17 – 20 min. They can dry up quite quickly as with most chocolate cupcakes, so make sure you do not over bake them.

PS: please excuse my not-so-perfectly iced cupcakes, I have not bought myself a piping set yet. So I used a knife to spread the icing and added some sprinkles!

Happy baking!

Coffee Chocolate Cupcakes

Prep Time 15 minutes
Servings 12 cupcakes


For the cupckes

  • 1 and 1/3 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup whole milk
  • 1/2 cup strong coffee
  • 1 tsp extra espresso powder
  • 1 tsp vanilla extract
  • 113 g butter room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg

Cream Cheese Espresso Icing

  • 57 g butter room temperature
  • 115 g cream cheese
  • 1 tbsp strong coffee more if you want it stronger, but you will need to add more icing sugar to make it thicker
  • 1 tsp vanilla extract
  • 2 cups icing/powdered sugar

Espresso Buttercream Icing

  • 1 cup butter room temperature
  • 2 cup icing sugar
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp espresso powder


For the cupcakes

  1. Brew the coffee and add the extra espresso powder to it. Set aside to cool to room temperature.

  2. Preheat the oven to 180 degrees Celcius. Line a muffin tray with cupcake liners.

  3. In a medium-sized bowl, whisk together the flour, cocoa, baking powder and baking soda. Set aside.

  4. In another large bowl, cream the butter and both sugars together until light and fluffy.

  5. Add the egg and beat until combined.

  6. In a measuring glass, combine the brewed coffee, milk and vanilla. Mix together.

  7. Slowly add the flour mixture and the coffee mixture to the butter mixture, alternating between the 2 and ending with the flour mixture. Make sure you mix well after each addition to avoid lumps.

  8. Divide evenly between the 12 cupcake liners.

  9. Bake for 17 – 20 min or until a toothpick comes out clean.

  10. Allow them to cool completely before frosting.

For the cream cheese frosting

  1. Beat the cream cheese and butter together until light and creamy (with a paddle attachment if you have one).

  2. Add the coffee and vanilla and beat until combined.

  3. Slowly add in the icing sugar while continuously beating to avoid lumps.

  4. Taste – if you want a stronger coffee flavour, add a tiny amount of espresso powder and beat in.

  5. Ice the cupcakes as desired.

Espresso buttercream icing

  1. Whip the butter until light and fluffy.

  2. Slowly add the icing sugar, beating until combined and fluffy.

  3. Add in the espresso and vanilla and mix until combined.

  4. Ice the cupcakes as desired.

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