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Bird's-eye view of a chocolate cupcake topped with coffee cream swirl and a chocolate curl.

Chocolate Coffee Cream Cupcakes Recipe You'll Love

Chocolate coffee cream cupcakes with rich chocolate cake, coffee cream filling, and dark chocolate ganache. A moist, flavorful dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

Chocolate Cupcakes

  • 1 cup all-purpose flour 120g
  • 1/2 cup unsweetened cocoa powder 45g
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup granulated sugar 100g
  • 1/2 cup brown sugar 100g
  • 1/2 cup vegetable oil 120ml
  • 2 large eggs
  • 1/2 cup brewed coffee, cooled 120ml
  • 1/4 cup milk 60ml
  • 1 tsp vanilla extract

Coffee Cream Filling

  • 1/2 cup heavy cream 120ml
  • 2 tbsp powdered sugar 15g
  • 1 tsp instant coffee granules

Ganache Topping

  • 1/2 cup heavy cream 120ml
  • 4 oz dark chocolate, chopped 113g

Instructions
 

Chocolate Cupcakes

  • Preheat Oven and Prep Pan:

    Set oven to 350°F (175°C). Place liners in a muffin tin.

  • Whisk Dry Ingredients:

    In a bowl, combine flour, cocoa powder, baking powder, baking soda, and salt with a whisk until uniform.

  • Mix Wet Ingredients:

    In a separate bowl, mix granulated sugar, brown sugar, and vegetable oil until smooth. Beat in eggs, coffee, milk, and vanilla until fully blended.

  • Fold Dry into Wet:

    Fold the dry blend into the wet mixture, stirring only until no dry streaks remain. Avoid overmixing.

  • Fill Cupcake Liners:

    Portion the batter into the liners, filling each roughly 2/3 full.

  • Bake and Cool Cupcakes:

    Bake for 18–20 minutes; a toothpick inserted in the center should emerge clean. Let cupcakes cool completely on a rack.

Coffee Cream Filling

  • Whip Coffee Cream:

    In a cold bowl, whip heavy cream, powdered sugar, and instant coffee until stiff peaks form. Load into a piping bag with a round tip.

  • Core and Fill Cupcakes:

    Using a small knife or corer, hollow out the center of each cooled cupcake. Pipe the coffee cream into the cavity.

Ganache Topping

  • Make Chocolate Ganache:

    Warm heavy cream in a small saucepan over medium heat until it barely simmers. Pour over chopped chocolate and let stand 1 minute. Stir until fully melted and glossy.

  • Top Cupcakes with Ganache:

    Spoon or drizzle ganache over the cupcakes. Let sit until set before serving.
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