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–+ servings
Chocolate Coffee Cream Cupcakes

Decadent Chocolate Coffee Cream Cupcakes to Savor and Share

Indulge in rich Chocolate Coffee Cream Cupcakes that perfectly blend coffee and chocolate for a delightful dessert experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 15 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 substitute with a gluten-free flour blend if needed
  • 1/2 cup unsweetened cocoa powder dark cocoa powder can enhance richness
  • 1 tsp baking powder ensure freshness for best results
  • 1/2 tsp baking soda ensure freshness for best results
  • 1/4 tsp salt no substitutions needed
  • 1 cup granulated sugar consider coconut sugar for a less refined option
  • 1/4 cup brown sugar consider coconut sugar for a less refined option
  • 1/2 cup vegetable oil melted coconut oil is a good substitute
  • 2 large eggs for a vegan option, use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg)
  • 3/4 cup brewed coffee, cooled espresso can be used for a stronger kick
  • 1/2 cup milk non-dairy milk works for a vegan treat
  • 1 tsp vanilla extract no substitutions needed
For the Coffee Cream Filling
  • 1 cup heavy cream coconut cream is a suitable non-dairy substitute
  • 1/2 cup powdered sugar no substitutions needed
  • 1 tbsp instant coffee granules espresso powder can deepen the coffee notes
For the Chocolate Ganache
  • 4 oz dark chocolate, chopped you could use semi-sweet chocolate for a sweeter version
  • 1/2 cup heavy cream this should be fresh and high-quality for the best results

Equipment

  • Muffin tin
  • Mixing Bowls
  • Whisk
  • piping bag
  • Cupcake corer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly blended.
  3. Prepare Wet Ingredients: In another bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs, cooled brewed coffee, milk, and vanilla extract, mixing until smooth.
  4. Mix Together: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  5. Fill Cupcake Liners: Evenly distribute the batter among the prepared cupcake liners, filling each about two-thirds full.
  6. Bake: Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool the cupcakes on a wire rack.
  7. Make Coffee Cream Filling: Whip heavy cream with powdered sugar and instant coffee granules until stiff peaks form.
  8. Core Cupcakes: Hollow out the center of each cooled cupcake and fill with whipped coffee cream.
  9. Prepare Ganache: Heat heavy cream until just boiling, pour over chopped dark chocolate, and stir until smooth.
  10. Top Cupcakes: Drizzle or spoon ganache over each filled cupcake and let set for 10-15 minutes before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 150mgPotassium: 140mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Chilling mixing bowl and beaters before whipping cream enhances volume. Avoid overmixing to ensure moist cupcakes. Use a piping bag for less mess when filling cupcakes.

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