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Chocolate Coffee Cream Cupcakes

Delight in the rich flavors of chocolate mingled with coffee in these decadent cupcakes, filled with creamy coffee cream and topped with luscious chocolate ganache.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cups granulated sugar
  • 0.5 cups unsweetened cocoa powder Dutch-processed recommended for richer flavor.
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cups unsalted butter, softened High-fat European-style butter recommended.
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cups buttermilk
  • 1 cups strong brewed coffee, cooled Espresso or dark roast recommended.
For the Filling and Topping
  • 1 cups heavy cream
  • 0.5 cups confectioners' sugar
  • 1 cups chocolate ganache

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
  2. In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt until blended.
  3. Add softened butter, eggs, vanilla extract, and buttermilk to the dry ingredients, mixing until smooth.
  4. Gradually add the cooled brewed coffee, stirring until just combined, ensuring not to overmix.
  5. Fill each cupcake liner about 2/3 full with batter and bake for 18-20 minutes or until a toothpick inserted comes out clean.
  6. Let the cupcakes cool completely before filling.
Filling and Topping
  1. For the filling, whip heavy cream with confectioners' sugar until soft peaks form, then fill the cooled cupcakes with this delicious coffee cream.
  2. Top each cupcake with a generous drizzle of chocolate ganache before serving.

Notes

For a healthier version, consider substituting refined sugar with monk fruit sweetener or adding nuts and seeds for extra fiber and healthy fats. For dietary modifications, a vegan version can be made using flaxseed meal instead of eggs and plant-based milk with vinegar for buttermilk.