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–+ servings
Chocolate Coffee Cream Cupcakes

Chocolate Coffee Cream Cupcakes for the Ultimate Indulgence

These Chocolate Coffee Cream Cupcakes combine rich chocolate and aromatic coffee, providing an indulgent dessert experience.
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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 Cupcake Batter
  • 1 cup all-purpose flour substitutable with gluten-free flour
  • 1/2 cup unsweetened cocoa powder Dutch-process cocoa recommended for deeper flavor
  • 1 tsp baking powder ensure freshness
  • 1/2 tsp baking soda optional substitution with extra baking powder
  • 1/4 tsp salt enhances flavor
  • 1 cup granulated sugar can swap for low-calorie sweetener if desired
  • 1/2 cup brown sugar moisture contributor
  • 1/2 cup vegetable oil can use melted butter for flavor
  • 2 eggs flax eggs for vegan option
  • 1 cup brewed coffee espresso for robust flavor
  • 1/2 cup milk substitute with dairy-free options if necessary
  • 1 tsp vanilla extract avoid imitation for best results
For the Coffee Cream Filling
  • 1 cup heavy cream coconut cream for dairy-free
  • 1/4 cup powdered sugar essential for stability
  • 2 tbsp instant coffee granules espresso powder for bolder flavor
For the Chocolate Ganache
  • 6 oz dark chocolate substitute with semi-sweet or dairy-free as needed
  • 1/2 cup heavy cream adjust for desired thickness

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • spatula
  • piping bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat together sugar, brown sugar, oil, eggs, brewed coffee, milk, and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
  5. Spoon the batter into liners, filling them about two-thirds full.
  6. Bake for 18-20 minutes, checking doneness with a toothpick.
  7. Cool cupcakes in the tin for a few minutes before transferring to a wire rack.
Filling and Topping
  1. Whip heavy cream, add powdered sugar and coffee granules, beating until stiff peaks form.
  2. Core the cooled cupcakes and fill with the coffee cream.
  3. Heat cream for ganache until simmering, pour over chopped chocolate, and stir until smooth.
  4. Drizzle ganache over filled cupcakes and let set before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 300IUCalcium: 30mgIron: 2mg

Notes

Chill your mixing tools before whipping cream for better results. Store filled cupcakes in the refrigerator for up to 3 days.

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