If you have been searching for a dessert that perfectly balances rich chocolate and bold coffee flavors, look no further than this Chocolate Coffee Cream Cupcakes Recipe. These cupcakes bring together a moist, tender chocolate base infused subtly with brewed coffee, a luscious coffee cream filling that delights with every bite, and a glossy chocolate ganache topping that adds a decadent finish. It’s a dessert that feels both familiar and special, ideal for celebrations or any time you want to impress with a treat that feels like a mini café experience right at home.
Ingredients You’ll Need
The beauty of this Chocolate Coffee Cream Cupcakes Recipe is in the simplicity and quality of its ingredients. Each component plays a crucial role: from the cocoa powder that gives depth, to the brewed coffee which enhances the chocolate notes without overwhelming, and the velvety cream that creates the divine filling. Let’s break down what you need.
- All-purpose flour: Provides the structure for a soft and fluffy cupcake crumb.
- Unsweetened cocoa powder: Infuses rich chocolate flavor without added sweetness.
- Baking powder and baking soda: Work together to give the cupcakes a light, airy texture.
- Salt: Balances and brightens the chocolate’s deep flavors.
- Granulated sugar: Sweetens the batter and helps with moisture retention.
- Large eggs: Bind the ingredients and contribute to the cupcake’s tender crumb.
- Vegetable oil: Keeps the cupcakes moist and tender.
- Buttermilk: Adds tanginess and reacts with leavening agents for fluffiness.
- Brewed coffee (cooled): Deepens the chocolate flavor with a subtle mocha twist.
- Vanilla extract: Enhances all the flavors with warmth and aroma.
- Heavy cream (for coffee cream filling): Whipped to airy perfection with espresso for the luscious filling.
- Powdered sugar: Sweetens the filling while keeping it smooth.
- Instant espresso powder: Boosts the coffee notes without extra liquid.
- Semi-sweet chocolate chips: For the rich ganache topping that seals in the decadence.
- Heavy cream (for ganache): Warmed and combined to create a silky chocolate glaze.
How to Make Chocolate Coffee Cream Cupcakes Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with paper liners to ensure your cupcakes don’t stick and come out looking perfect. In a medium bowl, whisk together your dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, combine the sugar, eggs, vegetable oil, buttermilk, cooled brewed coffee, and vanilla extract; whisk until smooth and invitingly creamy. Gradually fold the dry mixture into the wet, taking care not to overmix – you want everything just combined to keep cupcakes light and tender.
Step 2: Bake the Cupcakes
Divide the batter evenly among the paper liners, filling each about two-thirds full. This gives the cupcakes room to rise without overflowing. Bake them for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. The kitchen will be filled with a heavenly aroma that’s hard to resist! Once baked, transfer the cupcakes onto a wire rack and let them cool completely, which is crucial before assembling with the coffee cream and ganache.
Step 3: Make the Coffee Cream Filling
While the cupcakes cool, whip your heavy cream with powdered sugar and instant espresso powder in a chilled bowl until stiff peaks form. This luscious coffee cream filling brings that dreamy espresso touch, light and fluffy, making every bite a delight. Using a knife or a cupcake corer, carefully hollow out the center of each cupcake. Then, fill this cavity generously with the whipped coffee cream using a piping bag or a spoon. This hidden layer is what elevates this Chocolate Coffee Cream Cupcakes Recipe from ordinary to extraordinary.
Step 4: Prepare the Chocolate Ganache Topping
To finish, warm the heavy cream until steaming but not boiling and pour it over the semi-sweet chocolate chips. Let it sit for two minutes to melt the chocolate, then gently stir until smooth and glossy. This silky ganache poured or drizzled over the filled cupcakes adds a rich, luxurious finish that complements the coffee cream beautifully. Chill the cupcakes briefly to set the ganache before indulging.
How to Serve Chocolate Coffee Cream Cupcakes Recipe
Garnishes
To add an extra touch of flair, sprinkle a few espresso beans or dust the tops with cocoa powder or a light dusting of powdered sugar. A small swirl of leftover coffee cream piped on top can also make these cupcakes look as fantastic as they taste. The garnishes not only elevate appearance but reinforce the coffee-chocolate theme in a subtle way.
Side Dishes
Serve these cupcakes with a cup of freshly brewed black coffee, a frothy cappuccino, or a creamy latte for a truly indulgent pairing. If you want something lighter, fresh berries or a scoop of vanilla ice cream complement the richness of the cupcakes perfectly, balancing the deep coffee and chocolate flavors.
Creative Ways to Present
For a party or special occasion, arrange the cupcakes on a tiered stand with small coffee bean accents or edible gold dust for an elegant look. You can package them individually in clear boxes tied with a ribbon for gifting. Another fun idea is to serve them alongside espresso shots or coffee liqueur for a boozy twist that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, no worries! These cupcakes keep well in an airtight container in the refrigerator for up to three days. Store them carefully to avoid smudging the ganache or crushing the delicate cream filling. Letting them come to room temperature before eating will bring back their soft texture and creamy center.
Freezing
You can also freeze these cupcakes, but it’s best to do so before filling and ganache topping for optimal texture. Freeze the baked cupcakes in a single layer, then thaw completely before adding the coffee cream filling and ganache. If freezing after assembly, wrap each cupcake in plastic wrap, place them in an airtight container, and consume within one month for best results.
Reheating
To enjoy these cupcakes as if freshly made, allow refrigerated or thawed cupcakes to warm to room temperature naturally. Avoid microwaving as it can melt the filling unevenly and ruin the ganache’s glossy texture. Patience here really pays off and keeps your Chocolate Coffee Cream Cupcakes Recipe at their best.
FAQs
Can I use regular brewed coffee instead of espresso in the coffee cream filling?
Instant espresso powder is recommended for the filling because it dissolves easily and gives a concentrated coffee flavor without extra liquid. However, you can experiment with brewed coffee by reducing the amount of heavy cream slightly, but expect a milder coffee note.
What substitutes can I use for buttermilk?
A simple substitute for buttermilk is to mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for 5 minutes. This acidic mix will mimic the tang and acidity but best results come from real buttermilk.
Is it possible to make this recipe vegan or dairy-free?
This recipe uses eggs, dairy cream, and butter-based ingredients, so it’s not naturally vegan or dairy-free. However, you could try plant-based milk, egg replacers, and dairy-free cream alternatives, though the texture and flavor may vary slightly from the original.
How do I prevent the cupcakes from sinking in the middle?
Make sure not to overmix the batter and ensure your baking powder and baking soda are fresh. Also, avoid opening the oven door during the initial baking time. Proper oven temperature and careful mixing are key to perfectly risen cupcakes.
Can I add flavored extracts to this recipe?
Vanilla extract complements this cupcake superbly, but you can experiment with almond or hazelnut extract for a different twist. Use sparingly to avoid overpowering the coffee and chocolate base.
Final Thoughts
There’s nothing quite like the joy of biting into a cupcake that’s rich, creamy, and bursting with a perfect blend of chocolate and coffee flavors. This Chocolate Coffee Cream Cupcakes Recipe is not just a dessert—it’s a celebration of comfort and indulgence wrapped in one delightful bite. I encourage you to try making this recipe and share it with friends and family; it’s a guaranteed crowd-pleaser that will have everyone asking for seconds.
Print
Chocolate Coffee Cream Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these rich and moist Chocolate Coffee Cream Cupcakes, featuring a luscious coffee-flavored cream filling and a smooth chocolate ganache topping. Perfectly balanced with the deep flavors of cocoa and espresso, these cupcakes make an elegant dessert or special treat for coffee and chocolate lovers alike.
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ½ cup buttermilk
- ¼ cup brewed coffee (cooled)
- 1 teaspoon vanilla extract
For the Coffee Cream Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon instant espresso powder
For the Chocolate Ganache Topping
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy cupcake removal and cleanup.
- Mix dry ingredients: In a bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a separate large bowl, whisk together granulated sugar, eggs, vegetable oil, buttermilk, cooled brewed coffee, and vanilla extract until smooth and well blended.
- Make batter: Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined to avoid overmixing which can make cupcakes dense.
- Fill cupcake liners and bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Cool cupcakes: Remove cupcakes from oven and transfer to a wire rack to cool completely before filling.
- Prepare coffee cream filling: In a chilled bowl, beat heavy cream, powdered sugar, and instant espresso powder until stiff peaks form, creating a light and fluffy coffee-flavored cream.
- Core and fill cupcakes: Using a knife or cupcake corer, hollow out the center of each cooled cupcake. Fill each cavity with the coffee cream using a piping bag or spoon for an even distribution.
- Make ganache topping: Heat the heavy cream until steaming but not boiling, then pour over semi-sweet chocolate chips. Let sit for 2 minutes before stirring until smooth and glossy.
- Top cupcakes and chill: Spoon or drizzle the chocolate ganache over each filled cupcake. Chill the cupcakes briefly to allow the ganache to set before serving.
Notes
- Use strong brewed coffee for a deeper coffee flavor in the cupcakes.
- Cupcakes can be made a day ahead and stored in the refrigerator for convenience.
- Allow cupcakes to come to room temperature before serving to enjoy the best texture and flavor.
