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Chocolate Coffee Cream Cupcakes Recipe

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4.8 from 145 reviews

Decadent Chocolate Coffee Cream Cupcakes featuring rich cocoa-infused cake, a luscious coffee cream filling, and a silky dark chocolate ganache topping. Perfect for coffee and chocolate lovers seeking a moist, flavorful treat with a sophisticated twist.

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 the cupcakes.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until fully combined for an even texture.
  3. Prepare the wet ingredients: In a separate large bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth. Then add the eggs, cooled brewed coffee, milk, and vanilla extract, mixing thoroughly to combine.
  4. Combine the mixtures: Gradually fold the dry ingredients into the wet mixture, stirring gently just until incorporated to avoid overmixing and maintain cupcake fluffiness.
  5. Fill cupcake liners: Evenly divide the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
  6. Bake the cupcakes: Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
  7. Make the coffee cream filling: In a chilled bowl, whip the heavy cream, powdered sugar, and instant coffee granules until stiff peaks form. Transfer the mixture to a piping bag 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 to create space for the coffee cream filling. Pipe the whipped coffee cream into each cupcake center.
  9. Make the ganache topping: Heat the heavy cream in a small saucepan over medium heat just until it starts to simmer. Pour the hot cream over the chopped dark chocolate, let it sit for 1 minute, then stir until smooth and glossy.
  10. Top the cupcakes: Spoon or drizzle the chocolate ganache over each filled cupcake and allow it to set before serving for a decadent finish.

Notes

  • Ensure the brewed coffee is fully cooled before adding to the batter to prevent affecting the texture of the cupcakes.
  • Do not overmix the batter to keep the cupcakes light and fluffy.
  • Chilling the bowl for whipping cream helps achieve stiffer peaks for the coffee cream filling.
  • You can substitute dark chocolate with semi-sweet chocolate if preferred.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness.

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

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