Go Back
–+ servings
Chocolate Coffee Cream Cupcakes

Irresistible Chocolate Coffee Cream Cupcakes You’ll Adore

These Chocolate Coffee Cream Cupcakes are a delightful indulgence for coffee enthusiasts, featuring a moist cocoa base, fluffy coffee cream filling, and a glossy ganache.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Can substitute with a gluten-free flour blend.
  • 1/3 cup Unsweetened Cocoa Powder Dutch-process cocoa can be used for a darker color.
  • 1 teaspoon Baking Powder Ensure it's fresh for optimal leavening.
  • 1/2 teaspoon Baking Soda Can replace with equal amount of baking powder.
  • 1/4 teaspoon Salt Himalayan salt or kosher salt are alternatives.
  • 1 cup Granulated Sugar Brown sugar can be used entirely or partially.
  • 1/2 cup Brown Sugar Light or dark brown sugar can be used interchangeably.
  • 1/2 cup Vegetable Oil Can replace with melted butter or coconut oil.
  • 2 large Eggs Can substitute with flax eggs or applesauce.
  • 1 cup Brewed Coffee Espresso can be used for a stronger taste.
  • 1/2 cup Milk Can substitute with almond or oat milk.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best quality.
For the Coffee Cream Filling
  • 1 cup Heavy Cream Can substitute with coconut cream for dairy-free.
  • 1/2 cup Powdered Sugar Granulated sugar can be blended into a powder.
  • 2 tablespoons Instant Coffee Granules Espresso powder can be used for bolder taste.
For the Ganache Topping
  • 8 ounces Dark Chocolate Milk chocolate can be substituted for sweeter version.
  • 1/2 cup Heavy Cream

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Piping bag
  • Saucepan

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, mix granulated sugar, brown sugar, oil, eggs, coffee, milk, and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet ingredients and stir gently until just combined.
  5. Spoon the batter into the liners, filling about two-thirds full.
  6. Bake for 18-20 minutes until a skewer comes out clean. Allow to cool in the tin for a few minutes.
  7. While cooling, whip heavy cream, powdered sugar, and instant coffee until stiff peaks form.
  8. Core the cooled cupcakes using a small knife to create space for the filling.
  9. Heat heavy cream in a small saucepan and pour over chopped dark chocolate; stir until smooth.
  10. Drizzle ganache over each filled cupcake and let it set before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 5IUCalcium: 2mgIron: 10mg

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Avoid frosting until ready to serve to keep ganache fresh.

Tried this recipe?

Let us know how it was!