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
Scale
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.
