These Chocolate Coffee Cream Cupcakes are a delightful treat for anyone who loves the rich combination of chocolate and coffee. Moist cupcakes filled with a creamy coffee center and topped with silky chocolate ganache make for an irresistible dessert.

A metal muffin tin holds six white paper cupcake liners filled with a dark brown, shiny liquid chocolate batter. A spoon above the front liner drizzles thick, glossy chocolate into it, creating a smooth, reflective surface of flowing chocolate. The background is softly blurred with a white marbled texture below the tin, highlighting the rich texture and color of the chocolate. 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 to keep the cupcakes tender.
Step 5: Divide the batter evenly into 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. Allow cupcakes to cool completely on a wire rack.
Step 7: To make 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 of each cooled cupcake using a small knife or cupcake corer. Fill the hollow with the coffee cream filling.
Step 9: Heat the heavy cream for the ganache topping in a small saucepan over medium heat until it just begins to simmer. Pour over the chopped dark chocolate and let sit for 1 minute. Stir until smooth and melted.
Step 10: Spoon or drizzle the ganache over each filled cupcake. Allow the ganache to set before serving.

Tips & Variations

Use espresso instead of regular brewed coffee for a stronger coffee flavor in the cupcakes and filling.
For a dairy-free option, substitute coconut cream for the heavy cream.
Chill the cupcakes after adding the ganache to help it set faster and achieve a glossy finish.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor and texture. The ganache may firm up in the fridge but will soften nicely once rested outside.

How to Serve

Three chocolate cupcakes sit on a white plate on a white marbled surface. Each cupcake has a dark brown base with a rich, moist texture. On top, there are swirled frosting layers of white and dark brown chocolate, with smooth, creamy textures spiraling upward to form a peak. The cupcake in the front is cut in half, showing the thick swirls of glossy dark brown chocolate mixed with soft white frosting inside. Some crumbs lie scattered around the cut cupcake, adding a natural, fresh feel. 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 and prepare the coffee cream filling in advance. Store them separately and assemble just before serving to maintain freshness.

What if I don’t have a piping bag for the filling?

You can use a plastic sandwich bag with a small corner cut off as an alternative to pipe the coffee cream filling into the cupcakes.