Chocolate Coffee Cupcakes with Coffee Cream Filling and Chocolate Ganache Topping Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Preheat the oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- 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.
- 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.
- 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.
- Fill cupcake liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow space for rising.
- 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.
- 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.
- 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.
- 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.
- 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
