Introduction

These Chocolate Coffee Cream Cupcakes bring together rich cocoa and bold coffee flavors in a moist cupcake filled with a creamy coffee center and topped with a luscious chocolate ganache. Perfect for a special treat or dessert, they’re as impressive as they are delicious.

Three chocolate cupcakes are placed on a white plate over a white marbled surface, each topped with a swirl of two-tone frosting mixing creamy white and rich chocolate brown. The frosting is piped in a spiral shape adding texture on top. One cupcake in the front has a large bite taken out of it, revealing a soft, moist dark chocolate cake layer below and a thick, creamy white frosting center inside. The frosting on this bitten cupcake shows smooth swirls of chocolate and white cream blending together both on top and inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: In another bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs, cooled brewed coffee, milk, and vanilla extract, mixing until fully incorporated.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 6: Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely on a wire rack.
Step 7: For the coffee cream filling, whip the heavy cream, powdered sugar, and instant coffee granules in a chilled bowl until stiff peaks form. Transfer to a piping bag fitted with a round tip.
Step 8: Core the center from each cooled cupcake using a small knife or cupcake corer. Fill each center with the coffee cream filling.
Step 9: To make the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the chopped dark chocolate and let sit for 1 minute. Stir until smooth.
Step 10: Spoon or drizzle the ganache over each cupcake. Allow the topping to set before serving.

Tips & Variations

Use strong brewed coffee or espresso for a more intense coffee flavor in both the batter and filling.
Substitute almond milk for regular milk if you prefer a dairy-free option, and use dairy-free chocolate for the ganache.
For added texture, sprinkle chopped nuts or chocolate shavings on top of the ganache before it sets.
If you don’t have a piping bag, a plastic sandwich bag with a small corner cut off works well for filling the cupcakes.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days to keep the coffee cream filling fresh. Allow them to come to room temperature before serving for the best texture and flavor. If needed, reheat gently in the microwave for about 10 seconds, but avoid overheating to preserve the ganache.

How to Serve

A close-up of three chocolate cupcakes with white and dark brown swirled frosting on top, placed on a white plate over a white marbled surface. Each cupcake has a dark chocolate base with a slightly rough texture. The frosting is thick and smooth with two colors mixed, white and dark brown, twisted together into a swirl that peaks sharply at the top. One cupcake in the front is cut in half, showing a creamy interior with white cream swirled with dark brown cream, matching the frosting on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them cooled and unfrosted at room temperature. Prepare the coffee cream filling and ganache on the day you plan to serve for best results.

What can I use instead of instant coffee granules?

If you don’t have instant coffee granules, you can dissolve finely ground coffee in a small amount of hot water to create a concentrated coffee liquid and fold it gently into the cream before whipping.