Chocolate Coffee Cream Cupcakes with Coffee Cream Filling and Dark Chocolate Ganache Recipe
Delight in these rich Chocolate Coffee Cream Cupcakes, combining the deep flavors of cocoa and brewed coffee with a luscious coffee-infused cream center and a silky dark chocolate ganache topping. Perfect for coffee lovers seeking a decadent dessert treat that balances moist chocolate cake with smooth, creamy filling and topping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
Coffee Cream Filling:
- 1/2 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp instant coffee granules
Chocolate Ganache Topping:
- 1/2 cup heavy cream
- 4 oz dark chocolate, chopped
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until fully combined.
- Prepare the wet ingredients: In another bowl, beat granulated sugar, brown sugar, and vegetable oil until smooth. Incorporate the eggs one at a time, then mix in the cooled brewed coffee, milk, and vanilla extract until evenly combined.
- Combine mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently just until no flour remains; avoid overmixing for tender cupcakes.
- Fill cupcake liners: Evenly distribute the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the cupcakes: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove and cool completely on a wire rack.
- Make the coffee cream filling: In a chilled bowl, whip the heavy cream with powdered sugar and instant coffee granules until stiff peaks form. Transfer to a piping bag fitted with a round tip.
- Core the cupcakes: Using a small knife or cupcake corer, remove the center of each cooled cupcake and fill the cavity with the prepared coffee cream filling.
- Make the ganache topping: Heat the heavy cream over medium heat until it just begins to simmer. Pour over the chopped dark chocolate and let sit for 1 minute, then stir until smooth and fully melted.
- Top the cupcakes: Drizzle or spoon the chocolate ganache over each filled cupcake and allow to set before serving to achieve a glossy finish.
Notes
- Ensure the brewed coffee is fully cooled before adding to the batter to prevent curdling the eggs.
- For a more intense coffee flavor, increase instant coffee granules in the filling slightly.
- Use high-quality dark chocolate for the ganache to maximize flavor and smoothness.
- You can store finished cupcakes in the refrigerator for up to 3 days; bring to room temperature before serving.
- To soften the ganache topping faster, gently warm cupcakes after ganache application or use a chilled set time at room temperature.
Keywords: chocolate cupcakes, coffee cupcakes, coffee cream filling, chocolate ganache, dessert recipe, moist chocolate cake
