If you love the bold flavors of coffee paired with rich chocolate, these Chocolate Coffee Cream Cupcakes are your new favorite dessert. Moist chocolate cupcakes, filled with light and fluffy coffee cream, and topped with a silky dark chocolate ganache create a flavor combination that’s as elegant as it is indulgent. Perfect for celebrations, special occasions, or a little midweek treat, these cupcakes are simple enough for any baker to master.
Why You’ll Love Them
- Moist Chocolate Cake: Rich, tender, and perfectly cocoa-flavored.
- Fluffy Coffee Cream Filling: Light, mousse-like, and packed with coffee flavor.
- Silky Ganache Topping: Smooth, glossy chocolate that ties the whole cupcake together.
- Impressive Yet Easy: Looks bakery-quality without hours of work.
Ingredients
Cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- ½ cup brewed coffee, cooled
- ¼ cup milk
- 1 tsp vanilla extract
Coffee Cream Filling:
- ½ cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp instant coffee granules
Chocolate Ganache Topping:
- ½ cup heavy cream
- 4 oz dark chocolate, chopped
Instructions
1️⃣ Preheat & Prep:
Set your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2️⃣ Mix Dry Ingredients:
Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
3️⃣ Combine Wet Ingredients:
In a large bowl, beat together granulated sugar, brown sugar, and vegetable oil. Add eggs, cooled coffee, milk, and vanilla extract, mixing until smooth.
4️⃣ Make the Batter:
Gradually fold dry ingredients into the wet mixture. Mix just until combined—overmixing can make cupcakes dense.
5️⃣ Fill & Bake:
Divide batter evenly among liners, filling about 2/3 full. Bake 18–20 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
6️⃣ Prepare Coffee Cream Filling:
Whip heavy cream, powdered sugar, and instant coffee in a chilled bowl until stiff peaks form. Transfer to a piping bag fitted with a round tip.
7️⃣ Core & Fill Cupcakes:
Remove the center of each cupcake with a knife or corer. Pipe the coffee cream into the center.
8️⃣ Make Ganache:
Heat cream until just simmering. Pour over chopped chocolate and let sit for 1 minute. Stir until smooth and slightly thickened.
9️⃣ Top the Cupcakes:
Spoon or drizzle ganache over each cupcake. Let set at room temperature or refrigerate briefly.
Tips for Success
- Chill your mixing bowl before whipping the cream for better results.
- Use a zip-top bag with the tip snipped off if you don’t have a piping bag.
- Keep filled cupcakes refrigerated until serving to maintain the creamy center.
- For a stronger coffee flavor, use freshly brewed strong coffee in the batter.
Storage
- Refrigerate: Up to 3–4 days in an airtight container.
- Freeze: Unfilled, unfrosted cupcakes freeze for up to 2 months; fill and frost after thawing.