Description
These Chocolate Coffee Cream Cupcakes combine the bold flavors of coffee with rich chocolate for a delightful dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 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
- ½ cup brewed coffee, cooled
- ¼ cup milk
- 1 tsp vanilla extract
- ½ cup heavy cream (for filling)
- 2 tbsp powdered sugar (for filling)
- 1 tsp instant coffee granules (for filling)
- ½ cup heavy cream (for ganache)
- 4 oz dark chocolate, chopped (for ganache)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- In a separate bowl, beat together sugar, oil, eggs, coffee, milk, and vanilla until smooth.
- Fold the dry ingredients into the wet mixture until just combined.
- Divide the batter into the cupcake liners, filling each about two-thirds full, and bake for 18-20 minutes.
- Whip the heavy cream, powdered sugar, and instant coffee granules until stiff peaks form for the filling.
- Core the cupcakes and fill with the coffee cream using a piping bag.
- For the ganache, heat cream, pour over chocolate, and stir until smooth.
- Spoon or drizzle the ganache over each cupcake and allow to set.
Notes
Make sure ingredients are room temperature for better mixing; can skip ganache for a lighter cupcake.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 280 kcal
- Sodium: 150 mg
- Protein: 4 g