Coffee Cream Filled Chocolate Cupcakes with Espresso Buttercream and Ganache Drizzle
Friendly and indulgent, these Coffee Cream Filled Chocolate Cupcakes marry deep cocoa flavor with a bright, espresso-forward filling and silky buttercream — finished with a glossy ganache drizzle for drama. They’re elegant enough for a dinner party yet easy enough to make on a weekend afternoon; if you love espresso and chocolate together, these hit every note. For a fun comparison of themed cupcake techniques, see this helpful guide to creative cupcake decorating: star Wars themed cupcakes tutorial.
Why make this recipe
If you’re tired of flat, one-note cupcakes, this recipe is perfect because it layers textures and flavors — a tender chocolate base, a light coffee-mascarpone cream center, pillowy espresso buttercream, and a shiny ganache drizzle. The contrast between the airy whipped coffee filling and the rich buttercream keeps each bite interesting, and the components can be made ahead so assembly is straightforward.
Step-by-Step Guide to Making Coffee Cream Filled Chocolate Cupcakes with Espresso Buttercream and Ganache Drizzle
Ingredients
Cupcakes
- 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
Coffee-mascarpone filling
- 3/4 cup heavy cream, cold
- 1/2 cup mascarpone cheese
- 3 tbsp powdered sugar
- 2 tsp instant espresso powder
Espresso buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tbsp instant espresso powder
- 2 tsp vanilla extract
- 1–2 tbsp heavy cream (to adjust texture)
Ganache drizzle
- 1/3 cup semi-sweet chocolate chips
- 3 tbsp heavy cream
Directions
- Preheat the oven to 350°F (175°C) and line a 12-cup cupcake tin with liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- In a separate large bowl, whisk the vegetable oil and granulated sugar until slightly glossy. Add the eggs one at a time, mixing well after each addition, then whisk in the vanilla extract and sour cream until smooth.
- Gradually add the dry ingredients into the wet ingredients and mix until just combined. Stir in the hot espresso-water mixture until the batter is smooth and evenly moistened.
- Divide the batter evenly among the prepared liners (fill about two-thirds full). Bake for 18–20 minutes, or until a toothpick into the center comes out with a few moist crumbs but no wet batter. Remove from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- While cupcakes cool, make the coffee-mascarpone filling: chill a medium bowl and whisk in the freezer for 5 minutes if possible. Whip the cold heavy cream with the powdered sugar and espresso powder until soft peaks form. Gently fold in the mascarpone until the mixture is homogeneous and smooth. Chill the filling in the refrigerator until ready to use to keep it firm for piping.
- Core each cooled cupcake using a cupcake corer or a small knife, creating a cavity about 1–1.25 inches deep. Transfer the coffee-mascarpone filling to a piping bag fitted with a medium round tip and fill each cupcake cavity, being careful not to overfill.
- Make the espresso buttercream: in a large bowl, beat the softened butter on medium-high speed until pale and fluffy (about 3–4 minutes). Gradually add the powdered sugar, beating on low at first to avoid a sugar cloud, then increasing speed to medium. Add the instant espresso powder and vanilla extract, then add heavy cream 1 tablespoon at a time until you reach a smooth, pipeable consistency. Taste and adjust espresso or sugar as needed.
- Fit a piping bag with your preferred decorative tip (star or round) and pipe a generous swirl of espresso buttercream on top of each filled cupcake.
- Prepare the ganache drizzle: place the semi-sweet chocolate chips in a small heatproof bowl. Heat the heavy cream until it just begins to simmer (do not boil) and pour it over the chocolate chips. Let sit for 1 minute, then stir until glossy and smooth. Allow the ganache to cool slightly but remain pourable.
- Using a spoon or a small squeeze bottle, drizzle the ganache over the frosted cupcakes in thin streams, letting it set for a minute or two. If desired, garnish with a dusting of cocoa powder, a few espresso beans, or a small chocolate curl.
Notes on technique and timing
- Room temperature ingredients (eggs, butter, mascarpone) behave more predictably and incorporate more smoothly. If you forgot to remove them early, set cold eggs in a bowl of warm water for 5–10 minutes and soften butter by cutting into small cubes.
- The coffee-mascarpone filling benefits from chilling so it holds shape when piped; if it’s too loose, pop it into the freezer for 10–15 minutes, then re-whip briefly before filling.
- For a very smooth buttercream, sift the powdered sugar before adding and beat the butter long enough to become light and airy.
Best Way to Store Coffee Cream Filled Chocolate Cupcakes with Espresso Buttercream and Ganache Drizzle
- Short-term (room temp): Store covered at room temperature for up to 12 hours in a cool place away from direct sunlight.
- Fridge: Store in an airtight container in the refrigerator for up to 3 days. Allow to sit at room temperature 20–30 minutes before serving for best texture.
- Freezer: Freeze unfrosted cupcakes wrapped tightly in plastic and placed in a freezer-safe container for up to 2 months. Freeze frosted cupcakes only if necessary; place them on a tray until firm, then wrap individually and store up to 1 month. Thaw in the fridge overnight and bring to room temp before serving.
Serving Suggestions for Coffee Cream Filled Chocolate Cupcakes with Espresso Buttercream and Ganache Drizzle
- Pair with coffee: Serve these cupcakes with a simple espresso, americano, or a milky latte to echo the coffee notes and balance the sugar.
- Dessert platter: Arrange on a dessert board with biscotti, chocolate truffles, and fresh berries for an elegant coffee-and-dessert spread.
- Mini dessert course: Serve one cupcake with a small scoop of vanilla gelato and a drizzle of extra ganache for a plated dessert experience.
Tips to make Coffee Cream Filled Chocolate Cupcakes with Espresso Buttercream and Ganache Drizzle
Q: How do I keep the cupcakes moist?
A: Fold the wet and dry ingredients only until combined; overmixing oxidizes the batter and produces dryer cupcakes. The addition of sour cream also helps retain moisture.
Q: How can I make the filling stable for warmer kitchens?
A: Chill the mascarpone and whipped cream thoroughly and stabilize the whipped cream with a teaspoon of instant gelatin (bloomed first) if you need extra heat resistance.
Q: Can I make components ahead?
A: Yes — bake cupcakes and freeze or refrigerate; make the filling and buttercream the day before. Assemble on the day you plan to serve for the freshest texture.
Variation
- Chocolate-Orange Espresso Cupcakes: Add 1 tsp orange zest to the cupcake batter and swap the espresso in the filling for 1 tsp instant orange-flavored coffee or a splash of orange liqueur for an adult twist.
- Decaf-friendly: Substitute decaffeinated instant espresso for all espresso steps to reduce caffeine while preserving flavor.
Troubleshooting and pro notes
- If your buttercream looks grainy: Beat longer — often a few more minutes will smooth it, but if the powdered sugar was too cold or the butter too hard, warm slightly and beat again.
- If the ganache breaks (looks curdled): Add a teaspoon of warm cream and whisk vigorously; gentle warming over a double boiler while whisking can bring it back together.
- If cupcakes sink in the center: They may have been underbaked or the oven temperature too low; check oven calibration and test with a toothpick for doneness.
FAQs
Q: Can I use regular brewed coffee instead of instant espresso powder?
A: Yes, but instant espresso powder is concentrated and dissolves without adding extra liquid. If using brewed coffee, reduce another liquid in the recipe slightly and use a strong, concentrated espresso shot (about 1–2 tbsp).
Q: How do I prevent the filling from leaking into the cupcakes?
A: Don’t overfill the cavity; leave a small space between the filling and where the buttercream will sit. Chill the filled cupcakes briefly to firm the filling before frosting.
Q: Can I make a vegan version?
A: Converting this recipe to vegan requires several swaps: use a dairy-free sour cream, vegan butter and cream alternatives, a vegan mascarpone substitute, and ensure chocolate chips are dairy-free. Texture will vary, but it’s feasible with experimentation.
- What piping tips work best? A large round tip (e.g., Wilton 1A) gives a smooth dome while a star tip (e.g., Wilton 1M) gives a classic swirled look.
Final presentation ideas
- For an upscale look, pipe a high swirl of espresso buttercream, then spoon a small pool of ganache in the center so it cascades down the sides.
- For casual serving, a generous drizzle and a light dusting of cocoa powder are all you need to make them look irresistible.
Conclusion
These Coffee Cream Filled Chocolate Cupcakes with Espresso Buttercream and Ganache Drizzle balance rich chocolate and bright coffee in every layer, offering a bakery-worthy treat you can assemble at home. For another mocha-focused cupcake recipe and inspiration on flavor balance, see this excellent Mocha Cupcakes guide: Mocha Cupcakes – Preppy Kitchen. If you’re looking for ideas that pair coffee-glazed chocolate cupcakes with ganache finishes, this recipe collection is a great complement: Chocolate Cupcakes with Coffee Glaze and Chocolate Ganache.
Enjoy baking — and don’t be surprised if these become your new go-to for coffee-loving guests.
Print
Coffee Cream Filled Chocolate Cupcakes with Espresso Buttercream and Ganache Drizzle
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulgent chocolate cupcakes filled with coffee-mascarpone cream and topped with espresso buttercream and ganache drizzle.
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 (to adjust texture)
- 1/3 cup semi-sweet chocolate chips
- 3 tbsp heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup cupcake tin with liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- In a separate large bowl, whisk the vegetable oil and granulated sugar until slightly glossy. Add the eggs one at a time, mixing well after each addition, then whisk in the vanilla extract and sour cream until smooth.
- Gradually add the dry ingredients into the wet ingredients and mix until just combined. Stir in the hot espresso-water mixture until the batter is smooth and evenly moistened.
- Divide the batter evenly among the prepared liners (fill about two-thirds full). Bake for 18–20 minutes, or until a toothpick comes out with a few moist crumbs but no wet batter. Remove from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- While cupcakes cool, make the coffee-mascarpone filling: chill a medium bowl and whisk in the freezer for 5 minutes if possible. Whip the cold heavy cream with the powdered sugar and espresso powder until soft peaks form. Gently fold in the mascarpone until the mixture is homogeneous and smooth. Chill the filling in the refrigerator until ready to use.
- Core each cooled cupcake, creating a cavity about 1–1.25 inches deep. Fill each cupcake cavity with the coffee-mascarpone filling using a piping bag.
- For the espresso buttercream, beat the softened butter on medium-high speed until pale and fluffy (about 3–4 minutes). Gradually add the powdered sugar, then add the instant espresso powder and vanilla extract, adjusting with heavy cream until smooth and pipeable.
- Pipe a generous swirl of espresso buttercream on top of each filled cupcake.
- Prepare the ganache drizzle by heating heavy cream and pouring it over the semi-sweet chocolate chips. Stir until glossy and let cool slightly before drizzling over the frosted cupcakes.
Notes
For best results, use room temperature ingredients and chill the coffee-mascarpone filling for stability. Store at room temperature for up to 12 hours or refrigerate for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 30g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: cupcakes, chocolate, coffee, dessert, baking
