Triple Chocolate Coffee Cupcakes
Prep time
Cook time
Total time
Serves: 18
  • 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
  • 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
  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.
  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.
Frosting recipe adapted from Cooking Classy
Recipe by I Heart Kitchen at