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–+ servings
Chocolate Coffee Cream Cupcakes

Irresistible Chocolate Coffee Cream Cupcakes to Savor

Indulge in Chocolate Coffee Cream Cupcakes, a perfect treat for coffee enthusiasts, combining rich chocolate and coffee flavors in a delightful dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-Purpose Flour Substitute with gluten-free flour if needed
  • 1/2 cup Unsweetened Cocoa Powder Use Dutch-processed cocoa for a milder taste
  • 1 tsp Baking Powder Ensure it's fresh for maximum effectiveness
  • 1 tsp Baking Soda Works with acidic ingredients to boost leavening
  • 1/2 tsp Salt A pinch improves sweetness perception
  • 1 cup Granulated Sugar Coconut sugar can be used as an alternative
  • 1/2 cup Brown Sugar Can replace with all granulated sugar if needed
  • 1/2 cup Vegetable Oil Can substitute with melted coconut oil for flavor
  • 2 large Eggs For egg-free version, use a chia egg (1 tbsp chia seeds + 2.5 tbsp water)
  • 1 cup Brewed Coffee Use decaf if preferred
  • 1/2 cup Milk Any milk can be used, dairy or plant-based
  • 1 tsp Vanilla Extract Omit in vanilla-free versions
For the Coffee Cream Filling
  • 1 cup Heavy Cream Half-and-half can be used for lower fat
  • 1/2 cup Powdered Sugar Reduce for a less sweet filling
  • 2 tbsp Instant Coffee Granules Can substitute finely ground espresso
For the Ganache
  • 8 oz Dark Chocolate Choose high-quality chocolate (70% cacao or more)
  • 1/2 cup Heavy Cream Heat until simmering before mixing with chocolate

Equipment

  • muffin tin
  • mixing bowls
  • Electric mixer
  • spatula
  • Cupcake Liners
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
  3. In a separate bowl, combine granulated sugar, brown sugar, and vegetable oil. Mix in eggs, brewed coffee, milk, and vanilla extract until combined.
  4. Gradually add the dry ingredients into the wet ingredients, folding gently to avoid overmixing.
  5. Evenly distribute the batter into the prepared liners, filling each about two-thirds full.
  6. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
  7. Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. Whip the heavy cream, powdered sugar, and instant coffee granules in a chilled bowl until stiff peaks form.
  9. Core the center of each cooled cupcake using a knife or cupcake corer.
  10. Heat heavy cream in a saucepan until simmering, then pour over chopped dark chocolate and stir until smooth.
  11. Drizzle the ganache over each filled cupcake for a stunning presentation.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Chill your mixing bowl and beaters for better volume in the coffee cream filling. Store filled cupcakes in the fridge for freshness.

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