Chocolate Coffee Cream Cupcakes
Moist chocolate cupcakes filled with fluffy coffee cream and topped with glossy dark chocolate ganache. A decadent holiday dessert born from a baking mishap that turned into a family favorite.
Equipment
- 12-cup muffin tin
- cupcake liners
- mixing bowls
- Whisk
- Rubber spatula
- Piping bag
- Small saucepan
- Wire cooling rack
Ingredients
Cupcake Batter
- 1 cup all-purpose flour unbleached works best
- ½ cup unsweetened cocoa powder Dutch-process preferred
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs room temperature
- ½ cup brewed coffee cooled completely
- ¼ cup milk whole milk preferred
- 1 tsp vanilla extract pure, not imitation
Coffee Cream Filling
- ½ cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp instant coffee granules
Ganache Topping
- ½ cup heavy cream
- 4 oz dark chocolate 60–70% cacao
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk sugars with vegetable oil until combined. Add eggs one at a time, then mix in brewed coffee, milk, and vanilla extract.
- Gradually add dry ingredients to wet, stirring gently until just combined. Do not overmix.
- Divide batter among liners, filling each two-thirds full. Bake 18–20 minutes or until a toothpick comes out clean. Cool completely.
- For the filling, whip heavy cream, powdered sugar, and instant coffee granules to stiff peaks. Transfer to a piping bag.
- Core each cooled cupcake and fill with coffee cream.
- Heat cream for ganache until simmering. Pour over chopped dark chocolate and stir until smooth. Spoon or drizzle over cupcakes.
- Let ganache set 20 minutes before serving.
Notes
For a peppermint variation, add 1/4 tsp peppermint extract to the filling. For Mexican chocolate style, add 1/2 tsp cinnamon and 1/4 tsp cayenne to the batter. Cupcakes keep up to 5 days refrigerated or 3 months frozen (unfilled).