Description
Indulgent chocolate coffee cream cupcakes blend rich Colombian coffee with silky dark chocolate for an irresistible dessert experience. Sweet layers of moist cake and creamy frosting promise a delightful moment of pure culinary pleasure you’ll savor with each delectable bite.
Ingredients
Scale
Cupcake Base Ingredients:
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 large egg
- 1/2 cup strong brewed coffee (cooled)
- 1/2 cup buttermilk (or 1/2 cup milk + 1 teaspoon vinegar)
- 1/4 cup vegetable oil
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Coffee Cream Filling Ingredients:
- 1/2 cup heavy cream
- 2 tablespoons instant coffee granules (or espresso powder)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Topping and Frosting Ingredients:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1/2 tablespoon strong brewed coffee
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Prepare the oven by heating to 350F (175C) and line a muffin tin with cupcake liners or lightly grease the surface.
- Create the cupcake batter by whisking dry ingredients (flour, sugar, cocoa powder, baking soda, baking powder, salt) in one bowl and wet ingredients (coffee, buttermilk, oil, egg, vanilla) in another bowl.
- Merge wet and dry mixtures, stirring until the batter becomes smooth and uniform in consistency.
- Distribute the batter evenly into cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, checking doneness with a toothpick that should come out clean when inserted into the center.
- Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack for complete cooling.
- Prepare coffee cream filling by dissolving coffee granules in heavy cream over low heat, then cooling slightly.
- Whip the cream mixture with powdered sugar and vanilla until soft peaks form, then refrigerate to chill.
- Core the center of each cooled cupcake and fill with the chilled coffee cream.
- For ganache, heat cream until hot (not boiling), pour over chocolate chips, and let sit for 2-3 minutes before stirring until smooth.
- Alternatively, create buttercream by beating softened butter until creamy, then gradually incorporating powdered sugar, coffee, vanilla, and salt.
- Drizzle ganache or pipe buttercream over the filled cupcakes.
- Garnish with chocolate shavings, cocoa powder, or decorative sprinkles before serving at room temperature.
Notes
- Ensure ingredients are at room temperature for better mixing and smoother batter consistency.
- Use freshly brewed strong coffee or espresso for deeper, richer flavor profile in cupcakes and cream.
- Core cupcakes carefully to prevent breaking, using a small paring knife or specialized cupcake corer for clean, precise cuts.
- Make filling ahead of time and refrigerate to allow flavors to meld and cream to set properly for easier filling.
- Adjust coffee intensity by increasing or decreasing coffee granules to suit personal taste preferences.
- Swap buttermilk with dairy-free alternatives like almond milk or coconut milk for vegan adaptation.
- Store cupcakes in airtight container at room temperature for 2-3 days or refrigerate for extended freshness.
- Create gluten-free version by substituting regular flour with alternative gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg