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Chocolate Coffee Cream Cupcakes with Ganache Topping Recipe

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5 from 9 reviews

Delight in rich chocolate coffee cream cupcakes featuring a moist chocolate base infused with brewed coffee, filled with a luscious coffee-flavored whipped cream, and topped with a silky dark chocolate ganache. Perfect for coffee and chocolate lovers seeking an indulgent treat.

Ingredients

Scale

For the Cupcakes:

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 cup brewed coffee, cooled
  • 1/4 cup milk
  • 1 tsp vanilla extract

For the Coffee Cream Filling:

  • 1/2 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp instant coffee granules

For the Chocolate Ganache Topping:

  • 1/2 cup heavy cream
  • 4 oz dark chocolate, chopped

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
  2. Mix dry ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Prepare the wet ingredients: In another bowl, beat granulated sugar, brown sugar, and vegetable oil together until smooth. Add eggs one at a time, then mix in cooled brewed coffee, milk, and vanilla extract until fully incorporated.
  4. Combine the mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring just until combined to avoid overmixing and ensure tender cupcakes.
  5. Fill cupcake liners: Spoon the batter into lined muffin tins, filling each cupcake liner about two-thirds full to allow for rising.
  6. Bake the cupcakes: Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
  7. Make the coffee cream filling: In a chilled bowl, whip heavy cream, powdered sugar, and instant coffee granules together until stiff peaks form, then transfer to a piping bag with a round tip.
  8. Core the cupcakes: Using a small knife or cupcake corer, remove the center of each cooled cupcake carefully and fill the hollow with the prepared coffee cream filling using the piping bag.
  9. Make the ganache topping: Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over chopped dark chocolate and let sit for 1 minute, then stir gently until smooth and glossy.
  10. Top the cupcakes: Drizzle or spoon the chocolate ganache over each filled cupcake. Allow the ganache to set slightly before serving to achieve a smooth, shiny finish.

Notes

  • Ensure brewed coffee is fully cooled before adding to the batter to prevent cooking the eggs.
  • For a stronger coffee flavor, use espresso instead of brewed coffee.
  • Use high-quality dark chocolate for the ganache for the best flavor and texture.
  • Chilling the bowl and beaters before whipping the cream helps achieve stiffer peaks.
  • Store cupcakes in an airtight container in the refrigerator to keep the cream filling fresh.
  • If dark chocolate is not available, semi-sweet chocolate can be used for the ganache.

Find it online: https://queenrecipe.com/chocolate-coffee-cream-cupcakes-with-ganache-topping-recipe/