photo: Super Chocolate Cupcakes with Coffee Cream

Super Chocolate Cupcakes with Coffee Cream

It seems to me that cupcakes are one of those desserts that you can cook all your life and never repeat. The number of recipes of the dough itself, caps, fillings and other things is amazing! Also, there are a lot of ways of serving – they are different color, size and type of basket, additional covering for hats and decoration with flags and other. So do not be surprised that I have a lot of cupcakes and more will appear again. While I definitely call this recipe my favorite one. There is everything that I love so much in desserts – an insane amount of chocolate-coffee flavors, a delicate texture of the cream and the dessert itself.


  • Butter
    175 g
  • Whole wheat flour
    300 g
  • Cocoa powder
    150 g
  • Baking soda
    1 tsp
  • Baking powder
    1 tsp
  • Sugar
    250 g
  • Egg
    1 pcs
  • Coffee
    100 ml
  • Yogurt 2,5%
    150 ml
  • Dark chocolate
    70 g
  • Powdered sugar
    115 g
  • Instant coffee
    1 tsp


  • 1. Cupcakes perfectly behave even after a couple of days (if stored in an airtight container). They are very gentle and, you know, a little wet. The dough is wonderful, very fragrant. In the photo you can see how dark they turn out, which is usually a rarity for baking.
  • 2. First of all, melt the butter. I just put it in a deep cup and heat it in the microwave oven for 20-40 seconds.
  • 3. Further in a large bowl, mix all the dry ingredients – flour, cocoa, sugar, soda and baking powder. Mix well the whiskey mixture.
  • 4. In a separate cup, whip the egg with yoghurt.
  • 5. And now mix dry ingredients with liquid ones.
  • 6. Next, put paper baskets in the muffin mold. I usually make a double layer, so they taste better, the mold is more regular and even flatter than with one layer of paper.
  • 7. I put the dough into a pastry bag and set the dough out about 3/4 of the mold.
  • 8. Bake at 175 degrees for 15-20 minutes. Check with a wooden skewer, it will leave completely dry.
  • 9. Turn the shape over so that the muffins fall out, and put the second shipment to the oven. With this amount of dough, 12-15 muffins are needed.
  • 10. Now about the cream.
  • 11. The oil should be at room temperature – very soft. Beat it with a mixer for 5 minutes, so that the butter is well-beaten and saturated with oxygen.
  • 12. Add cocoa, butter and powder in three stages. Each time, whisk the mixture well, at first it will seem that it is too thick, it should be so.
  • 13. Melt the chocolate (I do this in a cup, put it in a microwave oven, heat it for 20 seconds, mix it and put it back in. So until all the chocolate melts).
  • 14. When you completely beat the oil with cocoa and powder, pour the chocolate and the coffee in. Stir thoroughly.
  • 15. Put ready cream in a confectioner's bag and put into the refrigerator for at least 20 minutes. So the cream stabilizes and it will be better to sit down on cakes.
  • 16. The cream turns out very gentle, with a strong coffee taste and aroma. The color is very deep. Perfectly holds the form (even at room temperature) and has an appetizing glossy sheen. It is not fat at all.