Fudgy Coffee Cupcakes

Did someone say Chocolate fudgy coffee cupcake? The answer is – YES! This recipe is made with heavy cream and butter and comes together in a snap! My super easy step-by-step guide and the oh-so-yummy chocolate fudge filling pair PERFECTLY with my Easy Mascarpone Espresso Frosting.

These cupcakes will dazzle your favorite chocolate coffee lover, perfect for any excuse to bake – birthdays, Fridays, or just because!

Ever seen a match made in dessert heaven? Say hello to my Easy Mascarpone Espresso Frosting—it’s like the coolest frosting pal that our cupcakes have been waiting for.

You know that feeling when you finally meet someone who just gets you? Well, that’s these cupcakes and the frosting.

They’re like two peas in a pod, and they know how to create flavor fireworks that’ll make your taste buds do a happy dance. So jump over and grab that recipe to top off your cupcakes!

  • Stand mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula
  • Cupcake liners
  • Piping bag and decorating tips (optional)
  • Saucepan
  • 133g butter, room temperature
  • 220g sugar
  • 3 eggs (room temp)
  • 133g flour
  • 2 teaspoons baking powder
  • 53g cocoa powder
  • 1 teaspoon instant espresso (Room temp)
  • 1/8 teaspoon salt
  • 200ml heavy cream (room temp)
  • 2 teaspoons Vanilla bean paste
  • 2 teaspoons LorAnn Oils Coffee Emulsion (optional)
  • 125g butter
  • 200g chocolate, chopped
  • 25g powdered sugar
  • 1 tablespoon espresso
  • 150g heavy cream
  • Perfect Pairing: Chocolate and coffee create a dreamy classic flavor combination
  • Decadent Texture: Soft and moist cupcakes with a creamy fudge filling—a match made in dessert heaven.
  • Easy to Customize: Add LorAnn Oils Coffee Emulsion for an extra layer of coffee goodness.
  • Quick and Easy: Whip up these cupcakes without any hassle, and they’re ready quickly.
  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, sift together dry ingredients: flour, baking powder, instant espresso, cocoa powder, and sugar. Set aside.
  • Cream room-temperature butter in a stand mixer for about 5 minutes. Add dry ingredients, eggs, heavy cream, Vanilla bean paste, and LorAnn Oils Coffee Emulsion (if using). Mix well.
  • Portion batter into cupcake liners, filling two-thirds full.
  • Bake for 20-24 minutes until a toothpick inserted comes out clean. Let them cool.
  • Combine chocolate, butter, powdered sugar, and espresso in a saucepan over low-medium heat. Melt until smooth.
  • Transfer to a glass bowl, cool, and refrigerate for 1 hour until set.
  • Core out cupcake centers and fill with fudge filling.
  • Pipe Easy Mascarpone Coffee Frosting (get the recipe on our blog) onto cupcakes.
  • Decorate with chocolate-covered coffee beans, espresso powder, or drizzled chocolate.
  • Use room-temperature ingredients for smoother mixing.
  • Be patient and let the cupcakes cool completely before decorating.
  • Hazelnut Heaven: Elevate the nutty undertones by incorporating a hazelnut element. Top each cupcake with a hazelnut praline or drizzle with a hazelnut-infused chocolate ganache.
  • Caramel Kiss: Introduce a touch of caramel indulgence to your cupcakes. Swirl in a teaspoon of caramel sauce into the fudge filling for a sweet surprise that beautifully complements the coffee notes.
  • Irish Cream Infusion: Substitute the heavy cream in the fudge filling with Irish cream liqueur for a grown-up twist. This adds a touch of sophistication and a hint of boozy delight to your cupcakes. 
  • Store leftover cupcakes in an airtight container for up to 3 days.
  • Freeze unfrosted cupcakes for up to 2 months; thaw before frosting.

Get ready to savor the symphony of flavors and textures as you take your first bite of these Fudgy Coffee Cupcakes.

From their soft and moist base to the surprise of the fudge filling, topped with the divine Mascarpone Espresso Frosting, they’re a treat that promises to captivate your taste buds.

Fudgy Coffee Cupcakes

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Author: Kala Boulard


For the cupcakes

  • 133 g butter, room temperature
  • 220 g sugar
  • 3 eggs (room temp)
  • 133 g flour
  • 2 tsp baking powder
  • 53 g cocoa powder
  • 1 tsp instant espresso (room temp)
  • 1/8 tsp salt
  • 200 ml heavy cream (room temp)
  • 2 tsp Vanilla bean paste
  • 2 tsp LorAnn Oils Coffee Emulsion (optional)

Chocolate Fudge Filling

  • 125 g butter
  • 200 g chocolate, chopped
  • 25 g powdered sugar
  • 1 tbsp espresso
  • 150 g heavy cream

Coffee Frosting

  • 320 ml heavy cream (cold)
  • 200 g mascarpone cheese (cold)
  • 8 tbsp powdered sugar
  • 2 shots of espresso (cold)
  • 2 tsp Vanilla bean paste or powder


  • How to Make the Cupcakes
  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, sift together the dry ingredients: flour, baking powder, instant espresso, cocoa powder, and sugar. Set this dry mixture aside.
  • Cream the room-temperature butter on medium-high speed in a stand mixer for about 5 minutes. Scrape down the sides of the bowl as needed.
  • Add the dry ingredients, to the butter. Mix on low speed for 1 minute until combined. Scrape down the sides of the bowl.
  • Add the eggs, heavy cream, Vanilla bean paste, and LorAnn Oils Coffee Emulsion (if using). Increase the mixer speed to medium and mix for another minute. Scrape down the bowl once more.
  • Mix for an additional minute on medium speed to ensure a thorough batter. Remove the mixing bowl from the stand mixer and use a spatula to ensure all ingredients are well incorporated (its okay if you see small chunks of chocolate crumbs in the batter).
  • Portion the batter into cupcake liners using a large cookie scoop, filling each about two-thirds full.
  • Bake the cupcakes in the preheated oven for 20-24 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  • Once baked, remove the cupcakes from the oven and allow them to cool completely.

Fudgy Coffee Filling

  • Combine the chopped chocolate, butter, powdered sugar, and espresso in a saucepan over low-medium heat. Warm the mixture until everything is melted and smooth.
  • Transfer the melted mixture to a glass bowl and allow it to cool. Refrigerate the mixture for about 1 hour until it sets up.

Coffee Frosting

  • Brew the espresso and allow it to cool in the refrigerator.
  • Combine the cold mascarpone cheese, heavy cream, vanilla and powdered sugar in a large mixing bowl.
  • Beat the mixture on high speed for approximately 5 minutes until it becomes thick, fluffy, and well-whipped.
  • Add the cold brewed coffee to the mixture and continue beating until the coffee is thoroughly incorporated.
  • Your Coffee Frosting is ready to be used for your cupcakes or other desserts!


  • Core out the center of each cooled cupcake using a cupcake corer or a knife.
  • Fill the hollowed center with a small dollop of the fudge filling. Replace the cupcake core on top.
  • Using a piping bag fitted with a large star attachment, pipe the coffee frosting onto each cupcake.
  • Decorate the cupcakes according to your preference. You can use chocolate-covered coffee beans, extra espresso powder, or a chocolate drizzle.
  • Your delicious fudgy coffee cupcakes are ready to be enjoyed!

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