Coffee-Chocolate Cupcakes Recipe

Name: Coffee-Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Egg whites; 35 grams Raw cane sugar; 100 grams Unsalted butter; 55 grams Raw cane sugar; 2 Egg yolks; 120 grams Cake flour; 3 grams Baking powder; 8 grams Instant coffee; 2 tbsp Milk; 1/2 Chocolate bar; 100 ml Heavy cream; 1 tbsp Granulated sugar; 50 grams Caramel cream; 1 Chocolate bar

Servings: persons

2 Egg whites
35 grams Raw cane sugar
100 grams Unsalted butter
55 grams Raw cane sugar
2 Egg yolks
120 grams Cake flour
3 grams Baking powder
8 grams Instant coffee
2 tbsp Milk
1/2 Chocolate bar
100 ml Heavy cream
1 tbsp Granulated sugar
50 grams Caramel cream
1 Chocolate bar

1
Chop 1/2 bar of chocolate into small pieces.
2
Chop the chocolate for garnishing even more finely.
3
Dissolve the instant coffee in the warm milk.
4
Add the egg whites in a bowl, and whip with a mixer at high speed.
5
Add the raw cane sugar into several batches, and whip until stiff peaks form.
6
Place the butter in a separate bowl, and cream with a hand mixer.
7
Add the raw cane sugar, and mix well until the mixture becomes white and the volume doubles.
8
Add the egg yolks to Step 3 one by one, mixing each time for about 1.5 minutes to emulsify.
9
Add 1/3 of the well sifted dry ingredients to Step 4, and fold in with a spatula.
10
Add 1/3 of the egg whites and mix well.
11
Add the remaining dry ingredients and egg whites in 2 batches each, and fold them in.
12
Add the milk with the dissolved coffee in it to Step 6.
13
Add the small chocolate pieces, and fold in until the batter becomes lustrous.
14
Scoop the Step 7 batter into the muffin cups with a spoon, and bake for 25 minutes at 180C.
15
After baking, cool on a rack.
16
Put the heavy cream and granulated sugar into a bowl, and whip.
17
Add the caramel cream, and whisk together.
18
Transfer the Step 9 mixture to an icing bag, and squeeze out the icing on top of the cooled cupcakes.
19
Sprinkle the finely chopped chocolate.

872

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Egg whites, 35 grams Raw cane sugar, 100 grams Unsalted butter, 55 grams Raw cane sugar, and more.

Yes, Coffee-Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coffee-Chocolate Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions