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Chocolate Coffee Cream Cupcakes Recipe

Chocolate Coffee Cream Cupcakes Recipe
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★★★★★

4.8 from 8 reviews

Deliciously rich Chocolate Coffee Cream Cupcakes featuring moist cocoa-flavored cake infused with brewed coffee, filled with a smooth coffee-infused cream, and topped with a decadent dark chocolate ganache. Perfect for chocolate and coffee lovers seeking a satisfying dessert with a sophisticated twist.

Ingredients

Scale

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 flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Prepare the wet ingredients: In another bowl, beat granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs, cooled brewed coffee, milk, and vanilla extract, mixing thoroughly.
  4. Combine the mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined; avoid overmixing to keep cupcakes tender.
  5. Fill cupcake liners: Divide batter evenly among liners, filling each about two-thirds full to allow room for rising.
  6. Bake the cupcakes: Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Remove and cool completely on a wire rack.
  7. Make the coffee cream filling: In a chilled bowl, whip heavy cream, powdered sugar, and instant coffee until stiff peaks form. Transfer to a piping bag with a round tip.
  8. Core the cupcakes: Use a small knife or corer to remove centers from cooled cupcakes, creating space for the filling.
  9. Fill the cupcakes: Pipe the coffee cream filling into the hollowed centers of each cupcake.
  10. Make the ganache topping: Heat heavy cream until it just begins to simmer, pour over chopped dark chocolate, let sit one minute, then stir until smooth and glossy.
  11. Top the cupcakes: Spoon or drizzle the ganache over each cupcake and allow it to set before serving.

Notes

  • Ensure the brewed coffee is cooled before adding to the batter to prevent cooking the eggs.
  • Do not overmix the batter to maintain a light, moist texture.
  • Chill the bowl before whipping the cream to help it reach stiff peaks faster.
  • Use good quality dark chocolate with at least 60% cocoa for the ganache for best flavor.
  • Store cupcakes in an airtight container in the refrigerator due to the cream filling and ganache.

Nutrition

Keywords: chocolate coffee cupcakes, coffee cream filling, chocolate ganache, dessert cupcakes, baked treats, coffee flavored dessert

Find it online: https://dailysimplerecipe.com/chocolate-coffee-cream-cupcakes-recipe/