Name: Coffee Cream Filled Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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

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

Scale

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

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

For a different flavor, try using Greek yogurt in place of sour cream. You can also substitute cream cheese for mascarpone in the filling.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 400
Sugar: 35g
Sodium: 220mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 4g
Cholesterol: 70mg

Keywords: cupcakes, chocolate, coffee, dessert, baking