Print

Chocolate Coffee Cream Cupcakes Recipe

Print Recipe

★★★★★

4.8 from 57 reviews

Delight in these moist Chocolate Coffee Cream Cupcakes featuring a rich coffee-infused cream filling and a luscious dark chocolate ganache topping. Perfectly balanced with bittersweet cocoa and the smooth aroma of coffee, this recipe makes an irresistible treat for any special occasion or everyday indulgence.

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 all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
  3. Prepare the wet ingredients: In a separate bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth. Then add eggs, cooled brewed coffee, milk, and vanilla extract, mixing well until fully incorporated.
  4. Combine the mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently just until combined to avoid overmixing, which can toughen the cupcakes.
  5. Fill cupcake liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
  6. Bake the cupcakes: Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack before proceeding.
  7. Make the coffee cream filling: In a chilled bowl, whip the heavy cream, powdered sugar, and instant coffee granules together until stiff peaks form. Transfer this coffee cream into 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 the hollow with the coffee cream from the piping bag.
  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 and let it sit for one minute, then stir gently until the chocolate melts completely and the ganache is smooth.
  10. Top the cupcakes: Spoon or drizzle the chocolate ganache over each filled cupcake, allowing the ganache to set slightly before serving to achieve a glossy finish.

Notes

  • Ensure the brewed coffee is fully cooled before adding to batter to prevent cooking the eggs.
  • Do not overmix the batter; this helps keep the cupcakes tender.
  • For best results, chill the bowl and whisk for whipping the cream to help achieve stiff peaks.
  • The ganache can be kept warm gently over a double boiler if needed during assembly.
  • Store assembled cupcakes in the refrigerator due to the cream filling and ganache topping.

Keywords: Chocolate Coffee Cupcakes, Coffee Cream Filling, Chocolate Ganache, Moist Cupcakes, Dessert Recipe

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