Chocolate Coffee Cream Cupcakes
Delightful cupcakes combining rich chocolate and coffee flavors with a creamy filling and a smooth chocolate ganache, perfect for any occasion.
Ingredients
Cupcake Batter
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder For rich chocolate flavor.
- 1 cup sugar
- 1/2 teaspoon baking soda For leavening.
- 1/2 teaspoon baking powder For leavening.
- 1/4 teaspoon salt Enhances flavor.
- 1/2 cup unsalted butter, softened Ensure it's softened for easy mixing.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup brewed coffee Use freshly brewed for a stronger flavor.
Cream Filling and Topping
- 1 cup heavy cream Whip until soft peaks form.
- 1/2 cup powdered sugar For sweetening the cream.
- 1 cup chocolate ganache Store-bought or homemade for topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In another bowl, beat the softened butter until creamy. Add eggs one at a time, then mix in vanilla and brewed coffee.
- Gradually mix in the dry ingredients until just combined.
Baking
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let cool completely.
Filling and Topping
- Whip the heavy cream with powdered sugar until soft peaks form.
- Once cooled, create a hole in the center of each cupcake and fill with coffee cream.
- Top with chocolate ganache and serve.
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Allow to come to room temperature before serving for the best taste. You can add chocolate chips to the batter for extra flavor.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gSodium: 150mgFiber: 2gSugar: 25g
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