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5 from 6 votes

Chocolate Cream Cupcakes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: cake / dessert



  • 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


  • 1 teaspoon vanilla extract
  • cup / 80ml cream
  • 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


  • 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.


  1. 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.
  2. 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.
  3. 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.