Best 3 Chocolate Cupcakes With Coffee Buttercream Recipes

Indulge in the symphony of flavors that is chocolate cupcakes with coffee buttercream, a delectable treat that promises an explosion of taste in every bite. These cupcakes are a perfect balance of rich chocolate and aromatic coffee, harmoniously combined to create a dessert experience like no other. The moist and fluffy chocolate cupcakes provide a sturdy base for the velvety smooth coffee buttercream, which boasts a luscious texture and an invigorating coffee aroma that lingers on the palate. Each cupcake is a masterpiece, adorned with a generous swirl of the coffee buttercream and finished with a sprinkle of chocolate shavings, creating a visual appeal that matches its divine taste. The article offers two variations of this delightful dessert: a classic chocolate cupcake recipe and a gluten-free version, catering to a wider range of dietary preferences. Both recipes are meticulously detailed, providing step-by-step instructions and precise measurements to guide you through the baking process effortlessly.

Let's cook with our recipes!

THE BEST CHOCOLATE CUPCAKES

The Best Chocolate Cupcakes image

The only chocolate cupcake recipe you'll ever need. We love these for the deep rich chocolate flavor and their moist and springy interiors. It's the perfect cake base for any frosting.

Provided by Food Network Kitchen

Categories dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 17

Ingredients

2 cups cake flour (see Cook's Note)
3/4 cup Dutch-process cocoa powder (see Cook's Note)
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
3/4 cup warm coffee
1/2 cup vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate chips or semisweet chocolate (64-percent cacao), chopped
2 sticks (16 tablespoons) unsalted butter, at room temperature
1/2 teaspoon kosher salt
1 cup confectioners' sugar
2 teaspoons Dutch-process cocoa powder
1 1/2 teaspoons pure vanilla paste or extract

Steps:

For the cake: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool until room temperature, about 30 minutes.
Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

CHOCOLATE CUPCAKES WITH COFFEE BUTTERCREAM

Chocolate Cupcakes With Coffee Buttercream image

Thanks to sour cream and buttermilk, these chocolate cupcakes are so moist! We love that this recipe only makes 12 cupcakes too. The coffee buttercream is the perfect complement to the chocolaty cupcake. It's not an overpowering coffee flavor. If the buttercream doesn't have enough coffee flavor for you, add a little bit of...

Provided by Denise Fisher

Categories Chocolate

Time 55m

Number Of Ingredients 14

Ingredients

1 1/4 c all-purpose flour
1/2 c cocoa powder
3/4 tsp baking soda
1/4 tsp salt
3/4 c buttermilk (room temp)
1 c sugar
1 large egg (room temp)
2 Tbsp sour cream
1 tsp vanilla extract
1/3 c canola oil
COFFEE BUTTERCREAM
2 stick unsalted butter, room temp
5-6 c powdered sugar, sifted
1/4 c strong brewed coffee (or more to taste)

Steps:

1. Preheat oven to 350. Sift flour, cocoa powder, baking soda, and salt into a bowl.
2. In another large bowl, whisk together sugar, egg, oil, sour cream, and vanilla until well mixed.
3. Stir or whisk a third of the dry ingredients into sugar mixture until just mixed.
4. Next, stir or whisk in half of the buttermilk until just mixed.
5. Repeat this step ending with the dry ingredients.
6. Spoon batter into lined cupcake pans 2/3 full.
7. Bake for 17 minutes.
8. Let cool.
9. For the Coffee Buttercream: Using a stand mixer or hand mixer beat butter and 5-6 cups of sifted powdered sugar until creamy but stiff.
10. Add coffee.
11. Beat until spreading or piping consistency. It should be creamy but stiff enough to pipe or spread and hold shape. You may need to add a little more powdered sugar.
12. Pipe or spread buttercream onto cooled cupcakes and enjoy.

CHOCOLATE CUPCAKES

Chocolate Cupcakes image

Chocolate cupcakes are the ultimate party food. Make some for your next party!

Provided by Ladan M Miller

Categories Desserts Cakes Cupcake Recipes Chocolate

Time 30m

Yield 16

Number Of Ingredients 10

Ingredients

1 ⅓ cups all-purpose flour
¼ teaspoon baking soda
2 teaspoons baking powder
¾ cup unsweetened cocoa powder
⅛ teaspoon salt
3 tablespoons butter, softened
1 ½ cups white sugar
2 eggs
¾ teaspoon vanilla extract
1 cup milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 29.8 g, Cholesterol 30.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 2.2 g, Sodium 114.5 mg, Sugar 19.6 g

Tips:

- Use high-quality ingredients for the best flavor. - Make sure your butter is at room temperature so that it creams together easily with the sugar. - Don't overmix the batter, or your cupcakes will be tough. - Fill your cupcake liners only about 2/3 full, or they will overflow in the oven. - Bake the cupcakes until a toothpick inserted into the center comes out clean. - Let the cupcakes cool completely before frosting them. - If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to frost the cupcakes. - Decorate the cupcakes with your favorite toppings, such as sprinkles, chocolate chips, or chopped nuts.

Conclusion:

These chocolate cupcakes with coffee buttercream are the perfect treat for any occasion. They are moist and fluffy, with a rich chocolate flavor. The coffee buttercream is light and airy, with a hint of coffee flavor that perfectly complements the chocolate. These cupcakes are sure to be a hit with everyone who tries them.