Delicious Mocha Cream Cheese Cupcakes
Mocha Cream Cheese Cupcakes Recipe
Enjoy these wonderfully fragrant and soft mocha cream cheese cupcakes. The delightful aroma of coffee combined with the rich cream cheese creates a moist and tender treat that melts in your mouth. They are perfect for a relaxing moment at home or for sharing with friends.
Cupcake Batter Ingredients- 120g cream cheese, softened
- 2 eggs, room temperature
- 1 Tbsp lemon juice
- 80g cake flour
- 4g baking powder
Mocha Flavor Ingredients- 70g sugar
- Pinch of salt
- 2 Tbsp honey
- 3 tsp instant coffee extract (instant coffee)
- A small amount of hot water (for dissolving coffee)
- 70g sugar
- Pinch of salt
- 2 Tbsp honey
- 3 tsp instant coffee extract (instant coffee)
- A small amount of hot water (for dissolving coffee)
Cooking Instructions
Step 1
First, let’s prepare the coffee extract, which is key to the cupcake’s flavor. Dissolve 3 teaspoons of instant coffee in a very small amount of hot water – just enough to get it to dissolve completely without any lumps. Stir well and let it cool slightly. This step ensures a rich coffee aroma is infused.
Step 2
In a bowl, whip the softened room-temperature cream cheese with a whisk until smooth. Gradually add the 70g of sugar and a pinch of salt, dividing the sugar into three additions. Continue to whip until the sugar is dissolved and the mixture is light and creamy, resembling a pale yellow color. This creaming process is crucial for a tender cupcake texture.
Step 3
Prepare 2 room-temperature eggs. Add the eggs to the cream cheese mixture one at a time, or in 2-3 small additions, whisking well after each addition to prevent the mixture from separating. If the mixture starts to look curdled, don’t worry; keep whisking, and it should come back together smoothly.
Step 4
Once the eggs are fully incorporated and the mixture is smooth, add 2 tablespoons of honey and stir until well combined. Honey will add a subtle sweetness and contribute to the cupcake’s moistness.
Step 5
Stir in the prepared coffee extract until evenly distributed throughout the batter. Ensuring the rich coffee flavor is consistent is important. Finally, add 1 tablespoon of lemon juice and give it a gentle mix. The lemon juice adds a hint of brightness that complements the coffee.
Step 6
Now it’s time for the dry ingredients. Sift 80g of cake flour and 4g of baking powder together directly over the batter. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough cupcake. Once the batter is smooth, tap the bowl on the counter a couple of times to release any large air bubbles. This helps create a more uniform crumb.
Step 7
Line your muffin tin with paper liners or foil cups. Fill each cup about two-thirds full with the batter. Bake in a preheated oven at 170°C (340°F) for about 20 minutes. Baking times can vary depending on your oven and how much batter you fill each cup with, so check for doneness by inserting a toothpick into the center. If it comes out clean, they are ready. If not, bake for an additional 2-3 minutes. Enjoy your delicious mocha cream cheese cupcakes!
