Chocolate Coffee Cupcakes with Coffee Cream Filling and Chocolate Ganache Topping Recipe

Introduction

These Chocolate Coffee Cupcakes combine rich cocoa flavor with a subtle coffee kick, creating an irresistible treat perfect for any occasion. Filled with a creamy coffee center and topped with smooth chocolate ganache, they delight both chocolate and coffee lovers alike.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup brewed coffee, cooled
• 1/4 cup milk
• 1 tsp vanilla extract
• For the coffee cream filling:
  • 1/2 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp instant coffee granules
• For the chocolate ganache topping:
  • 1/2 cup heavy cream
  • 4 oz dark chocolate, chopped

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Step 3: In another bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs, cooled brewed coffee, milk, and vanilla extract, mixing until fully incorporated.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cupcakes tender.
5. Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Step 6: Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
7. Step 7: To make the coffee cream filling, whip the heavy cream, powdered sugar, and instant coffee granules in a chilled bowl until stiff peaks form. Transfer to a piping bag fitted with a round tip.
8. Step 8: Core the center of each cooled cupcake using a small knife or cupcake corer. Fill the hollowed center with the coffee cream filling.
9. Step 9: For the ganache topping, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour over the chopped dark chocolate and let sit for 1 minute, then stir until smooth.
10. Step 10: Spoon or drizzle the ganache over each cupcake and allow it to set before serving.

Tips & Variations

• For a stronger coffee flavor, use espresso instead of brewed coffee. You can also substitute dark chocolate with milk chocolate for a sweeter ganache.
• Make sure your brewed coffee is fully cooled before adding it to the batter to prevent curdling or scrambling the eggs.
• Chill the bowl and beaters before whipping the cream to help it reach stiff peaks faster.
• If you prefer, use a piping bag with a star tip for a decorative coffee cream filling.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature or warm slightly before serving to enjoy the ganache at its best. You can also freeze the cupcakes without filling and ganache for up to 1 month; thaw completely before adding filling and topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use decaffeinated coffee for this recipe?

Yes, decaffeinated coffee works well and will still provide the intended depth of flavor without the caffeine boost.

How do I prevent the ganache from becoming grainy?

Be sure to pour hot cream over the chopped chocolate and let it sit a moment before stirring gently until smooth. Avoid overheating the mixture to prevent seizing or graininess.

Chocolate Coffee Cupcakes with Coffee Cream Filling and Chocolate Ganache Topping Recipe

Print Recipe

★★★★★

4.6 from 120 reviews

These Chocolate Coffee Cupcakes combine rich cocoa flavor with a robust coffee infusion, creating a moist and decadent treat. Filled with a smooth coffee cream and topped with a silky dark chocolate ganache, they are perfect for coffee lovers and chocolate enthusiasts alike.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cupcakes:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup brewed coffee, cooled
• 1/4 cup milk
• 1 tsp vanilla extract

For the Coffee Cream Filling:

• 1/2 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp instant coffee granules

For the Chocolate Ganache Topping:

• 1/2 cup heavy cream
• 4 oz dark chocolate, chopped

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
2. Mix dry ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined to ensure even distribution of leavening agents.
3. Prepare the wet ingredients: In another bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth. Then add the eggs, cooled brewed coffee, milk, and vanilla extract, mixing until fully incorporated to create a smooth batter base.
4. Combine the mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing which can toughen the cupcakes.
5. Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow space for rising.
6. Bake the cupcakes: Place the muffin tin in the oven and bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Once baked, transfer cupcakes to a wire rack to cool completely.
7. Make the coffee cream filling: In a chilled bowl, whip the heavy cream with powdered sugar and instant coffee granules until stiff peaks form, then transfer to a piping bag fitted with a round tip for filling.
8. Core the cupcakes: Using a small knife or cupcake corer, carefully remove the center of each cooled cupcake and fill with the prepared coffee cream filling.
9. Make the ganache topping: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped dark chocolate, let sit for one minute, then stir until the chocolate is completely melted and smooth.
10. Top the cupcakes: Spoon or drizzle the ganache over each filled cupcake and allow it to set before serving for a luscious finish.

Notes

• Allow cupcakes to cool completely before coring and filling to prevent cream from melting.
• Use brewed coffee cooled to room temperature for best results in the batter.
• For a stronger coffee flavor, increase instant coffee granules slightly in the filling.
• Ganache topping sets quicker if cupcakes are chilled briefly after topping application.
• Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Keywords: chocolate coffee cupcakes, coffee cream filling, chocolate ganache, mocha cupcakes, moist chocolate cupcakes