Chocolate Coffee Cream Cupcakes
These moist, fluffy chocolate cupcakes enriched with coffee and topped with luscious cream cheese frosting come together quickly in a pressure cooker for a fast dessert that feels gourmet.
Equipment
- 1 Mixing bowl Large
- 1 Cupcake pan Fits pressure cooker
- 1 Pressure cooker Electric type with trivet
Ingredients
Cupcake Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
- ⅓ cup brewed coffee
- 4 oz cream cheese
- 2 tablespoons heavy cream
- ½ cup powdered sugar
Instructions
Instructions
- Line cupcake pan with paper liners and prep pressure cooker with water bath.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream butter with both sugars until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- Stir in brewed coffee and sour cream to wet mixture.
- Gradually add dry ingredients to wet, stirring just until combined.
- Fill cupcake liners two-thirds full and place cupcake pan on trivet in pressure cooker over 1 cup water.
- Lock lid, ensure sealing ring is in place, and cook on high pressure for 15 minutes.
- Quick release steam, open lid carefully, and cool cupcakes on a rack.
- Whip cream cheese, heavy cream, and powdered sugar until smooth and fluffy.
- Frost cooled cupcakes generously and serve.
Notes
Cool completely before storing in an airtight container. Freeze individually wrapped for later. For firmer cupcakes use slow release instead of quick. Always check the sealing ring for best pressure results.