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–+ servings
Chocolate Coffee Cream Cupcakes

Delicious Chocolate Coffee Cream Cupcakes for Every Occasion

These Chocolate Coffee Cream Cupcakes offer an irresistible blend of rich chocolate and bold coffee flavors, perfect for any special occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Base
  • 1 cup All-purpose flour Swap with gluten-free flour if needed.
  • 1/2 cup Unsweetened cocoa powder Use dark cocoa for an intensified taste.
  • 1 tsp Baking powder Ensure it's fresh for the best rise.
  • 1/2 tsp Baking soda Ensure it's fresh for the best rise.
  • 1/4 tsp Salt Enhances flavor.
  • 3/4 cup Granulated sugar Can pair with brown sugar.
  • 1/4 cup Brown sugar Adds subtle sweetness.
  • 1/2 cup Vegetable oil Substitute with melted butter or coconut oil if desired.
  • 2 large Eggs Use flax eggs for a vegan option.
  • 1 cup Brewed coffee Cooled for mixing.
  • 1/2 cup Milk Use non-dairy alternatives if needed.
  • 1 tsp Vanilla extract Almond extract provides a yummy alternative.
Coffee Cream Filling
  • 1 cup Heavy cream For the whipped filling.
  • 1/4 cup Powdered sugar Sweetens the cream.
  • 1 tbsp Instant coffee granules Swap for espresso powder for a richer taste.
Ganache Topping
  • 4 oz Dark chocolate Chopped for ganache.
  • 1/2 cup Heavy cream Heat until simmering.

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • spatula
  • Cupcake liners

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, combine the sugars and vegetable oil. Mix in the eggs, coffee, milk, and vanilla, ensuring no lumps.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Fill each cupcake liner about two-thirds full with the batter.
  6. Bake for 18 to 20 minutes until a toothpick comes out clean. Cool for 5 minutes before transferring to a rack.
  7. Whip the cream, powdered sugar, and coffee granules in a chilled bowl until stiff peaks form.
  8. Core the cooled cupcakes and fill with whipped coffee cream.
  9. Heat cream for ganache until simmering, pour over chocolate, and stir until smooth.
  10. Drizzle the ganache over the cupcakes and let set for 15 minutes before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 25gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Store filled cupcakes in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 2 months.

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