The combination of coffee and chocolate – also known as mocha – is one of my favorite flavor pairings. Bittersweet coffee helps to bring out the fruity notes in chocolate and can help a chocolate dessert feel especially rich without it being overly sweet. Coffee pairs well with white, milk and dark chocolate, though I most often pair it with dark chocolate or unsweetened cocoa when I’m baking with it. These Mocha Cream Filled Cupcakes use coffee and chocolate in both the cake and the frosting/filling for a cupcake that both coffee and chocolate-fans will love.

The cupcake recipe that I used is one of my favorites a One Bowl Chocolate Cupcake recipe that I adapted here to make cupcakes that had a mocha flavor, rather than a pure chocolate one. There is plenty of cocoa powder in the cupcake mix, along with a generous amount of instant coffee. The cupcakes themselves are moist and fluffy, with a relatively dense crumb that makes them easy to core and fill after they have baked. The recipe uses no eggs (so no, it’s not a typo), yet the cupcakes are still impressively light. The cupcakes are also not overly sweet, which makes them a great candidate for combining with cream filling.