88% would make this again

Chocolate Coffee Cupcakes

Q: Do these cupcakes taste like coffee or just chocolate?

The coffee in these cupcakes doesn’t usually make them taste like coffee. Instead, the coffee or espresso enhances the chocolate flavour and deepens it without adding a strong coffee taste, so you get richer fuller chocolatey notes rather than a more coffee forward cupcake. We've found many people to love this flavour combination because of how well they pair together.

Q: Can I substitute brewed coffee with instant coffee or espresso powder?

Yep. If you don’t want to add extra liquid then dissolving instant coffee or espresso powder in your wet ingredients gives the depth of coffee flavour without changing the batter’s consistency too much. If you do like the idea of brewed coffee, swapping it for some of the liquid in the recipe brings extra moisture and richness.

Q: What makes chocolate coffee cupcakes moist and tender?

Keeping cupcakes moist comes down to both ingredients and technique. Using a mix of oil and butter helps keep the cake tender and flavourful and brown sugar adds extra moisture and a hint of caramel notes from the molasses. Also make sure not to overbake, mix gently and let batter rest for a short moment before baking to hold moisture in the crumb.

Q: How should I store these cupcakes and how long do they last?

Unfrosted homemade cupcakes can be stored in an airtight container at room temperature for a day or two. If they’re frosted with cream based ganache, keep them in the fridge and bring them to room temperature before serving so the texture and flavours come through beautifully. Carefully stored, they stay good for about 2-3 days.

Q: Can I make this recipe gluten free or dairy free?

Sure you can. Many recipes can be adapted successfully with gluten-free flour blends and for dairy free versions you can swap regular milk or cream with plant based milk and coconut cream. Just make sure any chocolate you use is also dairy free if that’s important for your version.

Q: What frosting pairs best with chocolate coffee cupcakes?

Mocha buttercream, light whipped ganache or coffee infused whipped toppings are popular because they balance the rich chocolate cake without being overly sweet. Whipped ganache with coffee gives you a silky texture and deep flavour that complements the cupcake without adding too much extra sweetness. After testing and baking up different batches over the years, this version gets the most love by guests.

Vish G

April 5, 2026

Mini desserts like chocolate coffee cupcakes have been growing more in popularity recently. A sweet little bakery style wake me up that gives you that rich chocolatey flavour combined with perfect notes of coffee and vanilla for added depth. We topped these moist buttery little cakes with a fresh home made ganache that’s lighter than buttercream frosting to keep the taste well balanced.

PREP TIME

25 MIN

COOK TIME

19 MIN

SERVINGS

Ingredients

For the cupcakes
60 g unsalted butter, melted and cooled slightly (¼ cup / 4 tbsp)
60 ml neutral oil such as vegetable or sunflower (¼ cup)
180 g soft light brown sugar (¾ cup, packed)
2 large eggs, room temperature
1 tsp vanilla extract
120 ml strong hot coffee or espresso (½ cup)
35 g unsweetened cocoa powder (⅓ cup)
125 g plain flour (1 cup)
1 tsp baking soda
½ tsp baking powder
½ tsp fine salt
120 ml buttermilk or full-fat milk (½ cup)
For the coffee ganache
150 g dark chocolate, about 60–70% cocoa, finely chopped (5 oz)
180 ml double cream or heavy cream (¾ cup)
1½ tsp instant espresso powder
1 tsp vanilla extract
10 g unsalted butter (2 tsp)

Instructions

Heat the oven to 170°C fan or 180°C conventional or 350°F. Line a 12-hole cupcake tin with paper cases.
Put the cocoa powder into a heatproof bowl. Pour the hot coffee over it and whisk until smooth and glossy. Set aside to cool slightly.
In a large bowl, whisk together the melted butter, oil and brown sugar until well combined and slightly thicker.
Whisk in the eggs one at a time, then add the vanilla.
Pour in the cocoa coffee mixture and whisk gently until smooth.
In a separate bowl, mix the flour, baking soda, baking powder and salt.
Add half the dry ingredients to the wet mixture and gently stir. Add the milk, stir again then add the remaining dry ingredients. Mix just until combined. The batter will be quite fluid, which is correct.
Divide the batter evenly between the cases, filling each about two thirds full.
Bake for 18-20 minutes, until the tops spring back lightly and a toothpick inserted comes out with a few moist crumbs.
Leave the cupcakes in the tin for 5 minutes, then transfer to a rack and let them cool completely before frosting.
To make the ganache, place the chopped chocolate in a bowl.
Heat the cream in a small saucepan until steaming but not boiling. Stir in the espresso powder until fully dissolved.
Pour the hot cream over the chocolate. Leave it untouched for 2 minutes, then gently stir from the centre until smooth.
Stir in the vanilla and butter until fully melted and glossy.
Let the ganache cool at room temperature until thick but still soft, about 30–40 minutes.
Using a hand mixer, whip the ganache on medium speed for about 20-30 seconds until lighter in colour and fluffy. Do not overwhip or it will become grainy.
Spoon or pipe the whipped ganache onto the cooled cupcakes.