Chocolate Coffee Cream Cupcakes 
Rich, moist chocolate cupcakes infused with coffee and topped with dreamy cream—these are the ultimate treat for chocolate and coffee lovers alike. Perfect for a cozy afternoon or your next gathering!
Ingredients
For the Cupcakes:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup hot brewed coffee
½ cup milk 
½ cup unsalted butter, melted 
¾ cup granulated sugar
Instructions
Preheat Oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Mix Dry Ingredients:
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
Combine Wet Ingredients:
In a separate bowl, whisk together hot coffee, milk, melted butter, and sugar until the sugar dissolves.
Make the Batter:
Gradually add the wet mixture into the dry ingredients, stirring until smooth and lump-free.
Fill and Bake:
Pour batter into cupcake liners, filling each about ¾ full.
Bake for 18–22 minutes, or until a toothpick comes out clean.
Cool:
Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Optional Coffee Cream Frosting:
Ingredients:
½ cup unsalted butter, softened
1 ½ cups powdered sugar
1–2 tbsp brewed espresso or strong coffee
1 tsp vanilla extract
Pinch of salt
To Make:
Beat butter until creamy. Gradually add powdered sugar, then mix in coffee, vanilla, and salt until fluffy. Pipe or spread over cooled cupcakes.
Pro Tip:
Add chocolate chips to the batter for melty pockets of sweetness! Or top with chocolate shavings for a fancy finish.
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