I am a huge fan of using coffee in chocolate cupcakes as it makes the cake a bit more moist and it takes away some of the sweetness.  Not that I don’t love sweet things…there are just times when cake can be too sugary sweet.  I Heart Kitchen took it to the next level by adding chocolate chips to the cake portion and coffee to the frosting.  Yum!  So if you love chocolate and coffee these cupcakes are for you!

Triple Chocolate Coffee Cupcakes

Makes about 18 cupcakes

Ingredients
Cupcake
  • 1 cup sugar
  • ½ cup butter, softened to room temperature
  • 2 eggs
  • 1¾ cups all purpose flour, sifted
  • 2 tsp baking powder
  • ¼ teaspoon salt
  • ¼ cup unsweetened cocoa powder, sifted
  • 1 cup brewed coffee, chilled (I used Dunkin’ Donuts Chocolate Glazed Donut)
  • ½ teaspoon vanilla extract
  • ¼ cup semi sweet chocolate chips
Frosting
  • 1½ cups butter, softened to room temperature
  • 4 cups powdered sugar, sifted
  • ½ cup unsweetened cocoa powder, sifted
  • 2 – 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon brewed coffee, chilled
Instructions
Cupcake
  1. Preheat oven to 350 degrees
  2. Combine flour, baking powder, salt and cocoa in a large bowl, set aside
  3. Combine coffee and vanilla, set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter (approx 2 – 3 minutes).
  5. Add eggs to butter mixture, one at a time, mixing well after each addition.
  6. Gradually add dry ingredient mixture alternating with the coffee mixture to the batter.
  7. Fold in chocolate chips.
  8. Line 2 muffin pans with cupcake liners (18 liners total).
  9. Fill each liner with ¼ cup of mixture.
  10. Bake for 20 minutes or until a toothpick comes out clean.
Frosting
  1. In the bowl of an electric mixer fitted with the whisk attachment, whip the butter for 5 minutes on high, until fluffy and white (scrape sides occasionally).
  2. Mix sifted powdered sugar and cocoa and slowly add to whipped butter, mixing well.
  3. Add vanilla and coffee to mixer and mix well.
  4. Add heavy cream as needed to get to desired consistency.
  5. Whip frosting for 2 – 3 minutes.
  6. Pipe or spread frosting onto completely cooled cupcakes.