Chocolate Coffee Cream Cupcakes Recipe

Introduction

These Chocolate Coffee Cream Cupcakes combine rich chocolate with a hint of coffee for a delightful treat. Filled with a smooth coffee cream and topped with luscious chocolate ganache, they are perfect for any occasion.

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

1. Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Step 3: In another bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs, cooled coffee, milk, and vanilla extract, mixing until fully incorporated.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep cupcakes tender.
5. Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Step 6: Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Cool cupcakes completely on a wire rack.
7. 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.
8. Step 8: Core each cooled cupcake using a small knife or cupcake corer. Fill the center with the coffee cream.
9. Step 9: For the ganache topping, heat the heavy cream until it just begins to simmer. Pour over the chopped dark chocolate and let sit for 1 minute. Stir until smooth.
10. Step 10: Spoon or drizzle the ganache over each cupcake. Allow it to set before serving.

Tips & Variations

• Use freshly brewed coffee for a stronger coffee flavor or substitute with espresso for an intense taste.
• For a dairy-free version, try coconut cream in place of heavy cream.
• Add a pinch of cinnamon to the batter for a warm spice twist.
• Chill cupcakes after topping to help the ganache set faster and create a glossy finish.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. If needed, reheat gently in a microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them cooled. Assemble the filling and ganache topping just before serving for the freshest taste.

Can I freeze the cupcakes?

Freeze the baked and cooled cupcakes without filling or ganache in a sealed container for up to 2 months. Thaw completely before filling and topping them.

Chocolate Coffee Cream Cupcakes Recipe

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Decadent Chocolate Coffee Cream Cupcakes featuring a rich coffee-infused chocolate base, filled with a luscious coffee cream, and topped with a smooth dark chocolate ganache. Perfect for coffee and chocolate lovers seeking an indulgent, moist treat.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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.
2. Mix dry ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until fully combined for an even distribution of leavening and flavor.
3. Prepare the wet ingredients: In another bowl, beat together granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs, cooled brewed coffee, milk, and vanilla extract, mixing thoroughly until evenly blended.
4. Combine the mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined to maintain a light, tender cupcake texture without overmixing.
5. Fill cupcake liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
6. Bake the cupcakes: Bake for 18–20 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove and let cupcakes cool completely on a wire rack.
7. Make the coffee cream filling: In a chilled bowl, whip the heavy cream with powdered sugar and instant coffee granules until stiff peaks form, creating a fluffy and flavorful filling. Transfer this mixture to a piping bag fitted with a round tip.
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. Fill each cupcake center generously with the whipped coffee cream.
9. Make the ganache topping: Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped dark chocolate and let it sit for 1 minute. Stir gently until the chocolate is fully melted and smooth, forming a glossy ganache.
10. Top the cupcakes: Spoon or drizzle the ganache over each filled cupcake and allow it to set before serving, adding a rich, silky finish.

Notes

• Use cooled brewed coffee to avoid affecting the batter’s texture.
• Chilling the bowl before whipping cream helps achieve stiffer peaks more easily.
• Be careful not to overmix the batter to keep the cupcakes light and tender.
• You can substitute dark chocolate with semi-sweet chocolate for a milder topping.
• Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep the cream fresh.

Keywords: Chocolate cupcakes, Coffee cream filling, Chocolate ganache, Coffee cupcakes, Dessert recipe