Ready in: 1 hour · Serves: 12 · Technique: Baking · Storage: Up to 3 days at room temperature or 1 week in the refrigerator.
Quick Answer
These Cappuccino Chocolate Cupcakes combine rich chocolate and coffee flavors, topped with a creamy cappuccino frosting, making them the perfect festive treat.
As the holiday season approaches here in New York City, with its crisp air and the scent of roasted chestnuts wafting through the streets, I find myself looking for the perfect treat to impress family and friends at gatherings. Nothing says ‘celebration’ quite like a beautifully spun dessert, and these Cappuccino Chocolate Cupcakes do just that. If you’re like me and can’t resist the magic of coffee and rich chocolate, these cupcakes will be your new go-to treat this season.
A Cozy Holiday Treat
Why You’ll Love This Recipe
- Decadent chocolate meets the rich flavor of coffee for an irresistible treat.
- Perfect for holiday gatherings—impress family and friends with these beautiful cupcakes.
- Simple and straightforward steps make baking enjoyable for all skill levels.
- Versatile—customize with your favorite garnishes like chocolate shavings or coffee beans.
- Make-ahead friendly; freeze unfrosted cupcakes for easy prep ahead of time.
Ingredients
Gather these simple yet delightful ingredients to make the perfect Cappuccino Chocolate Cupcakes.
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee
For the Cappuccino Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp brewed coffee, cooled
- 1 tsp vanilla extract
- 1 tsp espresso powder
For Garnishing:
- Chocolate shavings or cocoa powder
- Coffee beans (optional)
How to Make Cappuccino Chocolate Cupcakes (Step-by-Step)
Follow these easy instructions to create delicious and beautiful Cappuccino Chocolate Cupcakes.
Step 1: Make the Cupcakes
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners. The anticipation of those cupcakes baking is already making my kitchen feel cozy!
Step 2: Mix Dry Ingredients
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. This creates a luscious blend that will yield a moist cupcake.
Step 3: Combine Wet Ingredients
In another bowl, whisk together the vegetable oil, egg, vanilla extract, and buttermilk until combined. The oil adds a lovely richness, while the buttermilk ensures a tender crumb.
Step 4: Combine Mixtures
Gradually mix the wet ingredients into the dry ingredients. As I mix, the batter transforms into a velvety dark chocolate swirl that smells divine.
Step 5: Add Coffee
Carefully stir in the hot coffee. This step is crucial as it intensifies the chocolate flavor—trust me, you want that deep essence!
Step 6: Bake
Pour the batter into the prepared muffin tin, filling each liner about two-thirds full. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. The heavenly aroma wafting through your home will remind you of your favorite coffee shop!
Step 7: Make the Cappuccino Frosting
In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually mix in the powdered sugar, starting with a low speed to prevent a sugary cloud! The mixture just feels so light and fluffy.
Step 8: Incorporate Coffee Flavor
Add brewed coffee, vanilla extract, and espresso powder. Beat until the frosting is smooth and creamy. The frothy consistency and coffee aroma make it impossible to resist a little taste!
Step 9: Assembly
Once the chocolate cupcakes are cool, it’s time to frost! I love using a large piping bag fitted with a star tip for that café-style look. Generously pipe the cappuccino frosting onto each cupcake, and finish with your choice of chocolate shavings or a sprinkle of cocoa powder. For an extra touch, drop a whole coffee bean on top.
Common Mistakes to Avoid
- Overmixing the Batter: This can lead to dense cupcakes. Mix until just combined for the best texture.
- Not Allowing Cupcakes to Cool: Frosting warm cupcakes will melt the frosting and create a messy drizzle rather than a beautiful swirl.
- Working with Cold Butter: Ensure your butter is at room temperature for smooth frosting. Cold butter leads to lumps and an uneven texture.
Tips and Tricks for Success
- For an extra espresso kick, consider adding a pinch of espresso powder to the cupcake batter.
- Use high-quality cocoa powder for the richest chocolate flavor—my favorite is Valrhona or Ghirardelli.
- These cupcakes can be made a day in advance. Just store them in an airtight container to keep them fresh!
Variations
- Swap regular cocoa powder with dark chocolate cocoa for a richer flavor.
- Replace buttermilk with dairy-free alternatives like almond milk or coconut milk.
- Add chocolate chips to the cupcake batter for extra bursts of chocolate.
How to Serve
- Serve with a side of whipped cream for an added layer of richness.
- Pair with a hot cup of coffee or espresso to enhance the cappuccino flavor.
- Dust with cocoa powder or garnish with chocolate shavings for an elegant presentation.
Make Ahead and Storage
- Make Ahead: Cupcakes can be made a day in advance and stored in an airtight container.
- Storage: Store in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
- Reheating: Optionally, warm in the microwave for a few seconds before serving.
- Freezing: Unfrosted cupcakes can be frozen for up to a month; let them defrost at room temperature before frosting.
Recipe Notes / What I Learned
As I tested this recipe, I learned that the key to success is not just in the quality of ingredients but in embracing the process. Each step—from measuring to mixing—creates a deeper connection with the flavors. These cupcakes are not only delicious but also an experience—a reminder of why I love baking during the holiday season.
Yield and Serving Size
Yield: 12 cupcakes · Serving Size: 1 cupcake
Nutrition Snapshot
Estimated Nutrition Per Serving: ~200 calories · 3g protein · 30g carbs · 9g fat
Indulgent Cappuccino Chocolate Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, sift together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together vegetable oil, egg, vanilla extract, and buttermilk until combined.
- Gradually mix the wet ingredients into the dry ingredients.
- Carefully stir in the hot coffee.
- Pour the batter into prepared muffin tin, filling each liner about two-thirds full. Bake for 18-20 minutes.
- In a large bowl, beat the softened butter until creamy. Gradually mix in powdered sugar.
- Add brewed coffee, vanilla extract, and espresso powder. Beat until smooth and creamy.
- Once the cupcakes are cool, frost them using a piping bag fitted with a star tip.
Notes
FAQs
Can I make these cupcakes in advance?
Yes, these Cappuccino Chocolate Cupcakes can be made a day in advance. Just store them in an airtight container to keep them fresh!
Can I use decaf coffee in the recipe?
Absolutely! If you prefer to avoid caffeine, you can substitute regular coffee with decaffeinated coffee without compromising the flavor.
How should I store leftover cupcakes?
These cupcakes can be stored in an airtight container for up to 3 days at room temperature, or up to a week in the refrigerator. For longer storage, you may freeze the unfrosted cupcakes for up to a month.
