Description
Description Rich chocolate cupcakes filled with a creamy coffee surprise, topped with fluffy espresso buttercream and a glossy ganache drizzle. Perfect for any occasion!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup hot water mixed with 1 tbsp instant espresso powder
- 3/4 cup heavy cream, cold
- 1/2 cup mascarpone cheese
- 3 tbsp powdered sugar
- 2 tsp instant espresso powder
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tbsp instant espresso powder
- 2 tsp vanilla extract
- 1 – 2 tbsp heavy cream
- 1/3 cup semi-sweet chocolate chips
- 3 tbsp heavy cream
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Instructions
- Preheat oven to 350°F and line a cupcake tin with 12 liners.
- In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together oil, sugar, eggs, vanilla, and sour cream.
- Mix in dry ingredients until combined and stir in hot espresso-water mixture.
- Divide batter into liners and bake for 18–20 minutes. Let cool.
- Whip heavy cream, powdered sugar, and espresso powder to soft peaks; fold in mascarpone.
- Core the cupcakes and fill centers with coffee cream using a piping bag.
- Beat butter for frosting, add powdered sugar, espresso powder, and vanilla.
- Pipe espresso buttercream over cupcakes.
- Melt chocolate chips and heavy cream to make ganache; cool slightly and drizzle over cupcakes.
Notes
- Notes
- For a different flavor, try using Greek yogurt in place of sour cream. You can also substitute cream cheese for mascarpone in the filling.