Super soft and fluffy, these Chocolate Cream Cupcakes, topped with whipped cream make a dream of a dessert. Made using simple ingredients, mixed in one bowl, this easy recipe is bound to be your new favourite.
Do you ever go into a restaurant and flip to the dessert section of the menu first? That's me...guilty of love for chocolate cake in the first degree. I would prefer to have a lettuce leaf for dinner, to save space in my belly for chocolate cake. ( chocoholic alert)
Unfortunately, that does not happen. It's a healthy dinner first, then dessert. How about making that dessert a batch of chocolate cream cupcakes. A quick and easy bake perfect for any day of the week.
TIPS FOR THE PERFECT CHOCOLATE CREAM CUPCAKES
Although this is an easy recipe requiring basic ingredients, here are a few tips to ensure delicious perfection
- Oil is used in the recipe and should not be substituted with butter. The oil is responsible for the light fluffy texture. Using butter will create a dense, heavy texture. Try to use an oil with a neutral flavour. Canola or sunflower is best to use.
- Freshly brewed coffee is used in this recipe to enhance the taste of the chocolate. This creates a deep rich flavour. The taste of the coffee is not prominent in the cake, but you can leave it out if you prefer. Plain hot water can be added in place of the coffee.
- Avoid overbaking the cupcakes. Overbaking will result in a dry textured cupcake.
- I love using brown sugar in chocolate cakes and these cupcakes are no different. The brown sugar adds moisture as well as a deeper chocolate taste and darker colour. However, feel free to use white granulated sugar if you prefer.
FROSTING AND TOPPING IDEAS
Frosting/Icing is the crowning glory to any cake. Have fun and use the toppings which you love the most or try some of the favourites on my blog.
For this recipe, I have used cream whipped firmly with powdered sugar. The powdered sugar adds sweetness as well as providing stability to the cream.
You can go ahead and top it with the whipped cream or try some of the frostings used in my recipes :
A silky condensed milk topping used in my Condensed Milk Chocolate Sheet Cake recipe
Chocolate ganache from the One bowl chocolate cake recipe
A peanut butter frosting used in my Chocolate Peanut Butter Cake
Try this amazing vanilla buttercream from the ultimate classic Vanilla Cupcake Recipe
MAKING THE CHOCOLATE CREAM CUPCAKES
The ingredients for this recipe are mixed in one bowl to form a thick batter.
Start by combining the sugar, cocoa powder, baking powder, bicarbonate of soda and flour into a large bowl. Stir with a whisk or fork to remove any lumps. This also helps to aerate and lighten the dry ingredients.
Add the vanilla extract, cream, oil and a teaspoon of coffee dissolved with 1 cup (250ml) hot water to the flour mixture. Adding coffee to the hot water is optional. This means that it can be left out and just use plain hot water instead.
Use a whisk or a spatula to combine the ingredients and mix to form a smooth, thick batter.
Using an ice cream scoop or spoon, fill the batter into cupcake liners. The batter should fill up to ¾ in the cupcake liners.
Bake in a preheated oven of 325°F / 170°C for 15 to 20 minutes and until a skewer inserted comes out clean.
Remove from the oven and transfer the cupcakes to a wire rack to cool completely before frosting.
Enjoy ♥
If you like this recipe, be sure to check out my other amazing cakes and dessert recipes
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Chocolate Cream Cupcakes
Ingredients
DRY INGREDIENTS
- 1 ⅔ cup / 200g cake / all-purpose flour
- ¾ cup / 150g white or brown sugar SEE NOTE 1
- ½ cup / 50g cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda/bicarbonate of soda
WET INGREDIENTS
- 1 teaspoon vanilla extract
- ⅓ cup / 80ml cream
- ⅓ cup / 80ml oil SEE NOTE 2
- 1 cup / 250ml hot water or (1 teaspoon instant coffee dissolved in 1 cup hot water SEE NOTE 3
Instructions
- Combine the sugar, cocoa powder, baking powder, bicarbonate of soda and flour into a large bowl. Stir with a whisk or fork to remove any lumps. This also helps to aerate and lighten the dry ingredients.
- Add the vanilla extract, cream, oil and a teaspoon of coffee dissolved with 1 cup (250mhot water to the flour mixture. Adding coffee to the hot water is optional. This means that it can be left out and just use plain hot water instead.
- Use a whisk or a spatula to combine the ingredients and mix to form a smooth, thick batter.
- Using an ice cream scoop or spoon, fill the batter into cupcake liners. The batter should fill up to ¾ in the cupcake liners.
- Bake in a preheated oven of 325°F / 170°C for 15 to 20 minutes and until a skewer inserted comes out clean.
- Remove from the oven and transfer the cupcakes to a wire rack to cool completely before frosting.
Notes
- I love using brown sugar in chocolate cakes and these cupcakes are no different. The brown sugar adds moisture as well as a deeper chocolate taste and darker color. However, feel free to use white granulated sugar if you prefer.
- Oil is used in the recipe and should not be substituted with butter. The oil is responsible for the light fluffy texture. Using butter will create a dense, heavy texture. Try to use an oil with a neutral flavor. Canola or sunflower is best to use.
- Freshly brewed coffee is used in this recipe to enhance the taste of the chocolate. This creates a deep rich flavor. The taste of the coffee is not prominent in the cake, but you can leave it out if you prefer. Plain hot water can be added in place of the coffee.
Neil says
Yummy looking chocolate cream cupcakes Ashika! And yes I must confess to always looking at the dessert section on a restuarant menu first. He he he!
2pots2cook says
Absolutely with you all the way ! Thank you dear 🙂
Katherine | Love In My Oven says
I'm also guilty of checking out the dessert menu first at a restaurant!! I'd be tickled pink if I saw these on the menu though! 😉 The whipped cream topping is perfect!
Laura says
Oh, yes, I definitely look at the dessert section first! Helps me decide what to choose for dinner! I’m glad its not just me. 😉 However, if these cupcakes were on the menu, i might just skip the dinner part, and go straight to dessert. Great recipe, Ashika!
Maria | kitchenathoskins says
He he, I'm with you girl!!! I have such a sweet tooth that I flip through the desserts when waiting for the appetizer to hit the table. One cannot have too many chocolate cupcakes recipe - these look so moist and decadent.
Michel says
Hi there. I’m definitely baking these today. I’m a very new baker so please excuse my lack of knowledge here🙈 I just wanted to confirm. The entire cup of coffee is used in the batter?
The Gardening Foodie says
Hi Michel, it is great that you will be baking these cupcakes today...I would love to know how it turns out 🙂
To answer your question, yes the entire cup of coffee is used in the batter. Just add a teaspoon of coffee to 250ml( 1 cup hot water), stir to dissolve and then add it into the batter.
Michel says
Thank you 😊. Will definitely do
Michel says
These cupcakes a AMAZING. Whipped up a batch of these super soft, almost fudgy cupcakes today. Definitely a recipe to keep. Used butter icing instead of fresh cream just because my son adore traditional frosting.
Thank u for this perfect recipe 💕
The Gardening Foodie says
Hi Michel, Thank you, I am so happy that you loved this recipe and that the cupcakes turned out great. It must taste fantastic with buttercream. Thank you once again for letting me know how they turned out...your kind comment really made my day 🙂
Michel says
Whipped up a batch of these. Absolutely amazing recipe. Super soft and fudgy😋