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
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 (for desired consistency)
- 1/3 cup semi-sweet chocolate chips
- 3 tbsp heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 cupcake liners.
- In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk together vegetable oil, granulated sugar, eggs, vanilla extract, and sour cream.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Stir in the hot espresso-water mixture until fully incorporated.
- Evenly divide the batter among the liners, filling each about 2/3 full.
- Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
- Cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Whisk cold heavy cream in a medium bowl until soft peaks form, then fold in mascarpone, powdered sugar, and espresso powder until combined.
- Chill the coffee cream while cupcakes cool completely.
- Core each cooled cupcake, then fill with coffee cream using a piping bag.
- In a large bowl, beat softened butter until fluffy, then mix in powdered sugar, espresso powder, and vanilla extract.
- Add heavy cream, one tablespoon at a time, until you achieve desired consistency.
- Pipe the espresso buttercream over each filled cupcake.
- In a small saucepan, combine chocolate chips and heavy cream over low heat, stirring until smooth.
- Drizzle the ganache over the frosted cupcakes.
Notes
Ensure ingredients like eggs and butter are at room temperature for best results. Avoid overmixing the batter to prevent dense cupcakes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cupcakes, chocolate, coffee, dessert, baking