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Bready or Not Guest: The Continuum Coffee Cupcakes by Wendy Nikel

A death-by-chocolate cupcake with galaxy-swirled frosting, inspired by THE CONTINUUM by Wendy Nikel
Course: Dessert
Keyword: chocolate, coffee, cupcake
Author: Beth Cato



  • 1 1/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 2 teaspoon baking powder
  • 3/4 cup cocoa powder
  • 1/8 teaspoon salt
  • 1 1/2 cup white sugar
  • 3 Tablespoons melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 cup chocolate chips


  • Chocolate instant pudding
  • 2 cups milk
  • 1 teaspoon coffee extract


  • 4 cup powdered sugar
  • 1 cup butter
  • 1-2 Tablespoons milk
  • Gel food coloring
  • Sprinkles


  • Preheat oven to 350 degrees F.
  • Sift together flour, baking soda, baking powder, cocoa, salt, and sugar.
  • In separate bowl, mix melted butter, eggs, and vanilla.
  • Alternate adding the flour mixture and 1 cup milk into the butter & egg mixture until well blended. Add chocolate chips.
  • Fill cupcake liners half full and bake for 15-17 minutes. Let cool.
  • Make instant pudding according to directions. Add 1 tsp coffee extract.
  • Fill pastry bag with pudding and place a filling tip on the end. Stick the filling tip into the center of each cupcake at a 90 degree angle and squeeze in the filling until you can see the top crust bulge.
  • Drop a bit of each color of food coloring into a bowl. Use a new paintbrush to "paint" the insides of the pastry bag or decorator with the food coloring.
  • After the inside is painted, add the frosting. Using a star tip, apply frosting in a swirling motion. Add sprinkles, and enjoy!