Coffee Cream Filled Chocolate Cupcakes with Espresso Buttercream and Ganache Drizzle

Coffee Cream Filled Chocolate Cupcakes with Espresso Buttercream and Ganache Drizzle

Author: Chef Elsa Prep Time: 30 min
Cook Time: 20 min Total Time: 50 min
Yield: 12 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description Indulge in the rich flavors of chocolate and coffee with these delightful cupcakes filled with coffee 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 (for desired consistency)
  • 1/3 cup semi-sweet chocolate chips
  • 3 tbsp heavy cream
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Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 cupcake liners.
  2. In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together vegetable oil, granulated sugar, eggs, vanilla extract, and sour cream.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined.
  5. Stir in the hot espresso-water mixture until fully incorporated.
  6. Evenly divide the batter among the liners, filling each about 2/3 full.
  7. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
  8. Cool in the tin for a few minutes before transferring to a wire rack to cool completely.
  9. Whisk cold heavy cream in a medium bowl until soft peaks form, then fold in mascarpone, powdered sugar, and espresso powder until combined.
  10. Chill the coffee cream while cupcakes cool completely.
  11. Core each cooled cupcake, then fill with coffee cream using a piping bag.
  12. In a large bowl, beat softened butter until fluffy, then mix in powdered sugar, espresso powder, and vanilla extract.
  13. Add heavy cream, one tablespoon at a time, until you achieve desired consistency.
  14. Pipe the espresso buttercream over each filled cupcake.
  15. In a small saucepan, combine chocolate chips and heavy cream over low heat, stirring until smooth.
  16. Drizzle the ganache over the frosted cupcakes.

Notes

  1. Notes
  2. Ensure ingredients like eggs and butter are at room temperature for best results. Avoid overmixing the batter to prevent dense cupcakes.