Description
These Espresso Cream Cheese Frosted Mocha Cupcakes feature rich chocolate-mocha cakes with a hidden vanilla ice cream center, topped with silky espresso cream cheese frosting — a luxurious treat perfect for coffee lovers and special occasions.
Ingredients
- 1 cup (125 g) all-purpose flour
- ¼ cup (25 g) cocoa powder, unsweetened
- 1 teaspoon espresso powder
- ¾ cup (150 g) granulated sugar
- 1 teaspoon baking powder
- Pinch of salt
- ½ cup (120 ml) milk
- ¼ cup (60 ml) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) hot brewed coffee
- Vanilla ice cream (small scoops or small balls)
- 200 g cream cheese, softened
- 100 g unsalted butter, softened
- 2 cups (200 g) powdered sugar
- 1 teaspoon espresso or strong brewed coffee
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 170 °C (340 °F) and line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and salt.
- In another bowl, mix milk, vegetable oil, egg, vanilla extract, and granulated sugar until smooth.
- Gradually add dry ingredients to wet mixture, then stir in the hot brewed coffee until the batter is smooth.
- Divide batter evenly among cupcake liners and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Core the center of each cupcake using a spoon or melon baller, leaving a base to hold the filling.
- Place a small scoop of vanilla ice cream into each hollowed cupcake and refrigerate for 15–20 minutes to firm up.
- Beat cream cheese and butter together until smooth and creamy.
- Add espresso and vanilla extract to the frosting mixture and beat until fully incorporated.
- Gradually mix in powdered sugar until the frosting is silky and pipeable.
- Pipe the frosting onto chilled cupcakes. Optionally, dust with cocoa powder or sprinkle with chocolate chips.
Notes
- Use chocolate ice cream for a richer chocolate flavor.
- Add mint extract to the frosting for a mocha-mint variation.
- Spike the batter or frosting with coffee liqueur for an adult twist.
- Substitute part of the cream cheese with mascarpone or whipped cream for a lighter frosting.
- Bake in mini or jumbo cupcake tins, adjusting bake time as needed.
- Best served chilled due to ice cream filling — avoid freezing fully assembled cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
