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–+ servings
Chocolate Coffee Cream Cupcakes

Decadent Chocolate Coffee Cream Cupcakes to Indulge In

Delight in these Chocolate Coffee Cream Cupcakes with a blend of rich chocolate and coffee flavors, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ¾ cups all-purpose flour or gluten-free flour
  • ¾ cup unsweetened cocoa powder Dutch-process cocoa for milder taste
  • 1 ½ teaspoons baking powder ensure it's fresh
  • ½ teaspoon baking soda store in a cool, dry place
  • ½ teaspoon salt use precisely
  • 1 cup granulated sugar reduce for less sweetness
  • ½ cup brown sugar or additional granulated sugar
  • ½ cup vegetable oil melted butter can be used
  • 2 large eggs room temperature
  • 1 cup brewed coffee espresso for a stronger taste
  • ½ cup milk dairy-free alternatives available
  • 1 teaspoon vanilla extract pure extract for better flavor
For the Coffee Cream Filling
  • 1 cup heavy cream chilled bowl for faster whipping
  • ½ cup powdered sugar adjust to preference
  • 2 teaspoons instant coffee granules or finely ground espresso
For the Ganache Topping
  • 8 ounces dark chocolate semi-sweet can be used
  • ½ cup heavy cream simmer before pouring over chocolate

Equipment

  • Mixing bowls
  • muffin tin
  • spatula
  • Electric mixer
  • piping bag

Method
 

Baking
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, combine the sugars, oil, eggs, coffee, milk, and vanilla; mix until smooth.
  4. Gradually add the dry mixture to the wet mixture, stirring until just combined.
  5. Spoon the batter into the lined muffin cups, filling each about ⅔ full.
  6. Bake for 18–20 minutes or until a toothpick comes out clean; let cool in the pan for 5 minutes.
  7. Whip together the filling ingredients until stiff peaks form and transfer to a piping bag.
  8. Once cooled, core the cupcakes and fill each with the coffee cream.
  9. Heat the heavy cream for the ganache, pour it over chopped dark chocolate and stir until smooth.
  10. Spoon the ganache over the filled cupcakes and let it set before serving.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 40mgIron: 2mg

Notes

Tips: Chill your tools for whipping cream, don’t overmix the batter, use room temperature ingredients for smooth batter, and let the ganache cool before topping the cupcakes.

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