This chocolate coffee cupcakes recipe is a must-try, especially for coffee lovers. Enjoy the perfect combination of moist, fluffy cupcakes with rich hints of brown sugar, chocolate, and coffee. To achieve the perfect coffee taste, I highly recommend you to make an espresso shot from your favorite coffee beans instead of using instant coffee. This will give the cupcakes a more authentic coffee flavor.
Ingredients substitute
In case you run out or prefer alternatives, here are some substitutes:
Brown sugar – could be swapped for regular white sugar, honey, agave syrup, or stevia.
Chocolate – use milk or dark chocolate, but choose high-quality chocolate to get the best cupcake taste.
Butter – could be swapped to margarine or olive oil.
If you prefer fully coffee cupcakes, replace chocolate with additional 20ml of espresso. If you desire fully chocolate cupcakes, try my chocolate cupcake recipe. Experiment with these simple alternatives to tailor your cupcakes to your taste preferences.
Storing and freezing
Storing: Once the cupcakes are baked, let them cool down then, place in an airtight container for up to 3 days.
Freezing: If you need to freeze the cupcakes, wrap them individually in plastic wrap and then place them in an airtight container before placing them in the freezer. Good up to one month, but don’t recommend freezing them as fresh always tastes better.
Chocolate coffee cupcakes recipe
Ingredients
- 140 g butter
- 80 g brown sugar
- 140 g flour
- 0.5 tsp baking powder
- 0.25 tsp vanilla sugar
- 3 eggs
- 30 ml espresso
- 70 g chocolate chips
Instructions
- Mix the sugar and butter with a hand mixer until light and creamy.
- In a separate bowl, combine the dry ingredients: flour, vanilla, and baking powder.
- Into the sugar and butter mixture gradually add the eggs and a tablespoon of the dry ingredients, whisking until well combined.
- Add the espresso and whisk thoroughly. Slowly incorporate the chocolate chips.
- Preheat the oven to 190°C and prepare the cupcake trays.
- While filling the cupcake forms, leave about 0.4-0.6 cm from the top to allow the cupcakes to rise. Bake for 10-12 minutes, then check with a toothpick to ensure they are done.
- Once finished, take the cupcakes out of the oven and let them cool down for a couple of minutes.
Nutrition table of chocolate coffee cupcakes
| Nutrition Facts | |
| Amount per serving | 100 g |
| Calories | 422 Kcal |
| Energy value | 1653 kJ |
| Fat | 28 g |
| Saturated Fat | 12 g |
| Carbs | 35 g |
| Sugar | 18 g |
| Protein | 7 g |
| Salt | 0.2 g |