Rich, moist chocolate cupcakes filled with a luscious coffee cream and topped with marbled coffee-chocolate frosting — the perfect treat for coffee and chocolate lovers alike.

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Ingredients

For the Chocolate Coffee Cupcakes:

• 1 cup (125g) all-purpose flour

• 1/2 cup (50g) unsweetened cocoa powder

• 1 cup (200g) granulated sugar

• 1/2 tsp baking soda

• 1/4 tsp baking powder

• 1/4 tsp salt

• 2 large eggs

• 1/2 cup (120ml) buttermilk

• 1/2 cup (120ml) vegetable oil

• 1 tsp pure vanilla extract

• 1/2 cup (120ml) freshly brewed strong coffee, cooled

• 1/2 tsp instant espresso powder (optional, for extra depth of flavor)

For the Coffee Cream Filling:

• 1/2 cup (115g) unsalted butter, softened

• 1 cup (120g) powdered sugar

• 2 tbsp heavy cream

• 1 tsp coffee extract or 1 tsp instant espresso powder dissolved in 1 tbsp hot water

• 1/2 tsp vanilla extract

For the Marbled Chocolate Coffee Frosting:

• 1/2 cup (115g) unsalted butter, softened

• 1 1/2 cups (180g) powdered sugar

• 2 tbsp heavy cream or milk

• 1 tsp vanilla extract

• 2 oz (60g) dark chocolate, melted and cooled

• 1 tbsp strong brewed coffee or 1/2 tsp instant espresso powder (optional)

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Instructions

Step 1: Prepare the Cupcake Batter

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.

3. In a separate bowl, lightly beat the eggs. Add the buttermilk, vegetable oil, and vanilla extract. Mix until well combined.

4. Stir in the cooled coffee and espresso powder (if using).

5. Pour the wet mixture into the dry ingredients and whisk until the batter is smooth and lump-free.

6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Step 2: Bake the Cupcakes

1. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

2. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 3: Prepare the Coffee Cream Filling

1. In a medium bowl, beat the softened butter until light and fluffy.

2. Gradually add the powdered sugar and continue beating until smooth.

3. Add the heavy cream, coffee extract (or dissolved espresso), and vanilla. Beat until the mixture is creamy and well blended.

4. Transfer the filling to a piping bag fitted with a round tip.

Step 4: Fill the Cupcakes

1. Once the cupcakes have cooled completely, use a cupcake corer or a small knife to cut a shallow well in the center of each.

2. Pipe the coffee cream filling into the center of each cupcake, leveling off the tops.

Step 5: Make the Marbled Chocolate Coffee Frosting

1. In a large bowl, beat the butter until creamy. Add the powdered sugar gradually, then beat in the cream and vanilla until smooth and fluffy.

2. Divide the frosting into two equal portions.

   • In one bowl, mix in the melted dark chocolate.

   • In the other, stir in the brewed coffee or espresso (optional).

3. To achieve a marbled effect, spoon both frostings side-by-side into a large piping bag fitted with your desired tip.

Step 6: Frost and Finish

1. Pipe the marbled frosting onto each filled cupcake in a decorative swirl.

2. Chill the cupcakes for 15–20 minutes to help the frosting set.

3. Let them return to room temperature before serving. Enjoy!

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Storage

Store cupcakes in an airtight container in the refrigerator for up to 4 days. For best flavor and texture, allow them to sit at room temperature for about 20 minutes before serving.