Can I use espresso instead of instant coffee?

Use finely ground espresso powder in the filling for a stronger, cleaner coffee flavor — ½–1 tsp is usually enough.

Can I make these ahead?

Yes — bake cupcakes up to 2 days ahead, fill and frost the day you serve for best texture. You can bake and freeze the unfilled cupcakes for longer storage.

Are these Chocolate Desserts kid-friendly?

Absolutely — skip any boozy additions and they’re perfectly family-friendly.

How do I avoid runny ganache?

Let the ganache cool and thicken slightly before spooning over cupcakes; it should coat without sliding off.

Chocolate Coffee Cream Cupcakes — Coffee Chocolate Cupcakes for Dessert Lovers

Name: Chocolate Coffee Cream Cupcakes — Coffee Chocolate Cupcakes for Dessert Lovers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 cup (120 g) all-purpose flour; ½ cup (50 g) unsweetened cocoa powder; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup (100 g) granulated sugar; ½ cup (110 g) packed brown sugar; ½ cup (120 ml) vegetable oil; 2 large eggs; ½ cup (120 ml) cooled brewed coffee; ¼ cup (60 ml) milk; 1 tsp vanilla extract; ½ cup (120 ml) heavy cream; 2 tbsp (15 g) powdered sugar; 1 tsp instant coffee granules; ½ cup (120 ml) heavy cream; 4 oz (115 g) dark chocolate, finely chopped

Description

Decadent chocolate cupcakes with a fluffy coffee cream center and a shiny dark-chocolate ganache — perfect for coffee lovers and anyone who wants a bakery-style treat at home.

Ingredients

Scale

Cupcakes

1 cup (120 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (100 g) granulated sugar
½ cup (110 g) packed brown sugar
½ cup (120 ml) vegetable oil
2 large eggs
½ cup (120 ml) cooled brewed coffee
¼ cup (60 ml) milk
1 tsp vanilla extract

Coffee-whipped filling

½ cup (120 ml) heavy cream
2 tbsp (15 g) powdered sugar
1 tsp instant coffee granules

Dark chocolate ganache

½ cup (120 ml) heavy cream
4 oz (115 g) dark chocolate, finely chopped

Instructions

1 — Prep

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2 — Dry mix

Whisk together the flour, cocoa, baking powder, baking soda, and salt in a medium bowl until evenly blended.

3 — Wet mix

In a separate large bowl, whisk the granulated and brown sugars with the oil until smooth. Beat in the eggs, then add the cooled coffee, milk, and vanilla, mixing until the liquid ingredients are fully incorporated.

4 — Combine

Fold the dry ingredients into the wet just until there are no streaks of flour. Don’t overwork the batter — you want it tender.

5 — Fill and bake

Spoon batter into the liners, filling each about two-thirds full. Bake 18–20 minutes, or until a toothpick inserted near the center comes out clean. Let cupcakes cool completely on a wire rack.

6 — Make the coffee cream

Chill your mixing bowl and beaters for a few minutes if you can. Combine the heavy cream, powdered sugar, and instant coffee in the cold bowl and whip on medium-high until stiff peaks form. Transfer the coffee cream to a piping bag fitted with a round tip (or use a zip bag with the corner snipped).

7 — Core the cupcakes

Use a small knife or a cupcake corer to remove a plug from the top center of each cupcake. Reserve the cake plugs or discard.

8 — Fill

Pipe the whipped coffee cream into the cavity of each cupcake, filling until the cream is level with the surrounding cake.

9 — Make the ganache

Warm the ½ cup heavy cream in a small saucepan just until it begins to simmer (do not boil). Place the chopped dark chocolate in a heatproof bowl, pour the hot cream over it, let sit for 60 seconds, then stir until smooth and glossy. Allow the ganache to cool briefly so it thickens slightly but remains pourable.

10 — Top and set

Spoon or pour the ganache over each filled cupcake, spreading gently to cover the top. Let the ganache firm up at room temperature (about 20–30 minutes) or chill briefly to speed things up.

Notes

Storage: Keep assembled cupcakes refrigerated in an airtight container for 3–4 days. Remove from fridge 10–15 minutes before serving for best texture.
Make-ahead: Bake and freeze unfrosted cupcakes for up to 2 months. Thaw, then core, fill, and ganache before serving.
Stronger coffee flavor: Add a bit more instant coffee to the whipped filling, or substitute espresso powder (start with ½–1 tsp).
Sweeter ganache: Stir in 1 tbsp powdered sugar into the ganache while it melts if you prefer a sweeter topping.
No piping bag? Use a spoon to dollop the whipped coffee cream into the cored cupcakes. It won’t hold the same shape but will still taste great.