Coffee-infused cupcakes topped with vanilla whipped cream and a light dusting of cocoa powder for an easy café-inspired treat.
⏱ Time: 35 minutes
🍽 Servings: 24 cupcakes
⭐ Difficulty: Easy
Ingredients
Coffee Cupcakes
- 1 box white or chocolate cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup strongly brewed coffee, cooled
Whipped Vanilla Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Optional Topping
- Cocoa powder, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line two cupcake pans with paper liners.
- In a large mixing bowl, combine the cake mix, eggs, oil, and cooled coffee.
- Beat for 2 minutes until the batter is smooth.
- Fill each cupcake liner about two-thirds full.
- Bake for 18–21 minutes, or until the tops spring back lightly when touched.
- Allow the cupcakes to cool completely.
- In a chilled bowl, beat the heavy whipping cream until soft peaks begin to form.
- Add the powdered sugar and vanilla extract, then continue beating until medium peaks form.
- Pipe or spoon the whipped cream onto the cooled cupcakes.
- Dust lightly with cocoa powder before serving.
Quick Notes
- Replacing the water with brewed coffee creates a richer flavor without making the cupcakes taste strongly of coffee.
- Chill the mixing bowl before whipping the cream for the best results.
- Store the finished cupcakes in the refrigerator for up to 3 days.
- Dust with cocoa powder just before serving for the freshest appearance.
- These pair perfectly with coffee, tea, or hot chocolate.
