Ready to fall in love with dessert all over again? These Chocolate Coffee Cream Cupcakes are the kind of treat that make any day feel extra special. Imagine rich, moist chocolate cupcakes filled with a dreamy coffee whipped cream, all finished with a silky chocolate ganache. Each bite is a sweet burst of chocolate layered with just the right hint of coffee, creating a treat that’s sophisticated but playful at the same time. Whether you’re a diehard coffee fan or simply looking to dazzle at your next gathering, these cupcakes will quickly become your new go-to recipe for when you want smiles all around.
Ingredients You’ll Need
What I love most about these Chocolate Coffee Cream Cupcakes is how a handful of everyday ingredients can come together to create something so impressive and irresistible. Each ingredient has a purpose here—nothing is extra or unnecessary, and every part works toward building a cupcake with perfect crumb, intense flavor, and that “wow” factor.
- All-purpose flour: The reliable base for structure, giving the cupcakes a tender, fluffy texture.
- Unsweetened cocoa powder: Deepens the chocolate flavor and adds that bittersweet richness to the cake.
- Baking powder & baking soda: The dynamic duo that gives these cupcakes their beautiful lift and airy crumb.
- Salt: Just a pinch amplifies both the chocolate and coffee flavors, making everything taste brighter.
- Granulated & brown sugar: White sugar sweetens; brown sugar brings moisture and a slight caramel warmth.
- Vegetable oil: Keeps the cupcakes super moist and soft—even days later!
- Large eggs: Bind the batter together and lend richness.
- Sour cream: Adds a subtle tang and ensures every bite is decadently moist.
- Brewed strong coffee (cooled): Enhances the chocolate and brings real coffee essence—no faint flavors here.
- Vanilla extract: Balances out all the bold flavors and rounds out the sweetness.
- Heavy cream (for the filling): Whips up into a cloud-light filling that melts on your tongue.
- Powdered sugar: Sweetens the whipped coffee cream without adding any graininess.
- Instant espresso powder or coffee: Infuses the cream filling with punchy, aromatic coffee taste.
- Semi-sweet chocolate chips: Makes the luxurious ganache topping—rich, not too sweet, and so glossy.
How to Make Chocolate Coffee Cream Cupcakes
Step 1: Prep and Mix the Dry Ingredients
Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This little step ensures the leaveners and cocoa are evenly distributed throughout your cupcake batter, so every one bakes up with the perfect rise and depth of chocolate flavor.
Step 2: Combine Wet Ingredients
In a large mixing bowl, whisk together both of the sugars, the oil, eggs, sour cream, cooled coffee, and vanilla extract. This blend creates an ultra-moist, fragrant base for your cupcakes, and the coffee here is your secret weapon—it deepens the chocolate and gives subtle, sophisticated energy to the entire batch.
Step 3: Bring It All Together
Pour the dry ingredient mixture into the wet ingredients and gently stir until just combined. You’re looking for a smooth (but not over-mixed!) batter. Over-mixing can make the cupcakes tough, so stop as soon as no streaks remain—some lumps are totally fine.
Step 4: Bake the Cupcakes
Divide the batter evenly among your lined muffin cups—about 3/4 full is perfect. Bake for 18 to 20 minutes, or until a toothpick poked into the center comes out with just a few moist crumbs. Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely before filling.
Step 5: Make the Coffee Cream Filling
Whip the heavy cream, powdered sugar, and instant espresso/coffee powder together with a mixer until stiff peaks form. This turns your cream into a rich, fluffy filling that’s just a little fancy and so delicious. Transfer to a piping bag fitted with a small round tip—it’ll make filling the cupcakes a breeze.
Step 6: Fill the Cupcakes
Once the cupcakes are cooled, use a cupcake corer or a small paring knife to cut out a tiny center piece from each cupcake (save those bits for topping or snacking!). Pipe the coffee cream into the middle until it reaches the top, then gently press the tops back on if you like.
Step 7: Make the Chocolate Ganache
In a heatproof bowl, add the chocolate chips. Warm the heavy cream until steaming (not boiling) and pour it over the chocolate. Let it stand for a minute or two, then stir until glossy and smooth. This ganache makes an irresistible, shiny cap atop your already indulgent cupcakes.
Step 8: Decorate and Serve
Spoon or drizzle the ganache over each filled cupcake, letting it run and drip as it pleases. You can garnish immediately or let them chill so the ganache sets a bit—the final step before enjoying your homemade Chocolate Coffee Cream Cupcakes masterpiece!
How to Serve Chocolate Coffee Cream Cupcakes
Garnishes
Elevate your cupcakes with a cloud of extra whipped cream, a sprinkle of cocoa powder, or a dusting of finely ground coffee on top of the ganache. For a chic finish, try adding chocolate curls, chocolate-covered coffee beans, or even a pinch of flaky sea salt for contrast. Each little flair brings out a new dimension in your Chocolate Coffee Cream Cupcakes.
Side Dishes
These cupcakes pair beautifully with classic sips like a frothy cappuccino or a tall glass of cold milk. For dessert platters, consider fresh raspberries or strawberries—the tartness balances the cupcake’s richness. Or serve alongside vanilla gelato for the ultimate treat-yourself moment.
Creative Ways to Present
Arranging your Chocolate Coffee Cream Cupcakes on a vintage cake stand instantly elevates any party spread. For gifting, nestle each cupcake into a decorative box or place them in individual jars with a fun spoon attached. For a dramatic touch at events, display them in staggered tiers, interspersed with coffee beans and chocolate shavings.
Make Ahead and Storage
Storing Leftovers
Store your Chocolate Coffee Cream Cupcakes in an airtight container in the refrigerator. The coffee cream and ganache stay freshest when chilled. Take them out about 30 minutes before serving so the flavors and texture can shine—nobody enjoys a cold, dense cupcake!
Freezing
If you want to prep ahead, freeze unfrosted and unfilled cupcakes tightly wrapped for up to two months. For best results, wait to fill and frost with the coffee cream and ganache after thawing. That way, everything tastes as light and luscious as when freshly baked.
Reheating
To refresh refrigerated Chocolate Coffee Cream Cupcakes, let them come fully to room temperature on the counter. Avoid microwaving, as the cream and ganache can separate or become runny. If the ganache looks firm, a few moments at room temp brings back its softness and shine.
FAQs
Can I use decaf coffee for the batter and filling?
Absolutely! If you’d like to keep the caffeine low, swap in strong brewed decaf for the batter and use decaf instant coffee or espresso powder in the cream filling. All the flavor, none of the buzz.
What’s the best way to core the cupcakes?
A small cupcake corer tool makes the job super quick, but a little paring knife works just as well. Simply cut a shallow 1-inch circle from the center of each cupcake and pop out the center piece.
Can the Chocolate Coffee Cream Cupcakes be made gluten-free?
Yes—just substitute your favorite gluten-free all-purpose flour blend (make sure it contains xanthan gum for structure). The cupcakes turn out beautifully moist and chocolatey either way!
How do I make the coffee flavor stronger?
If you’re a serious coffee lover, you can double the instant espresso powder in the filling or even add a teaspoon to the batter. Taste as you go and adjust according to your preferences.
What can I use instead of sour cream?
Plain full-fat Greek yogurt is a great alternative, lending the same moisture and slight tang to the Chocolate Coffee Cream Cupcakes. Avoid using low-fat as it can change the texture.
Final Thoughts
If you’re searching for a dessert that feels both show-stopping and wonderfully doable, Chocolate Coffee Cream Cupcakes are the answer. I hope you’re inspired to whip up a batch soon—these beauties are guaranteed to win over anyone who tries them! Don’t be surprised when they disappear in record time.
Print
Chocolate Coffee Cream Cupcakes Recipe
- Total Time: 45 minutes (plus cooling time)
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of these Chocolate Coffee Cream Cupcakes. Moist chocolate cupcakes filled with a coffee-infused cream, topped with a luscious chocolate ganache.
Ingredients
For the cupcakes:
1 cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ½ cup granulated sugar, ½ cup brown sugar, ½ cup vegetable oil, 2 large eggs, ½ cup sour cream, ¼ cup brewed strong coffee (cooled), 1 teaspoon vanilla extract
For the coffee cream filling:
¾ cup heavy cream, 2 tablespoons powdered sugar, 1 teaspoon instant espresso powder or instant coffee
For the chocolate ganache topping:
½ cup semi-sweet chocolate chips, ¼ cup heavy cream
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a muffin tin with 12 cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Combine wet ingredients: In a large bowl, whisk sugars, oil, eggs, sour cream, coffee, and vanilla until smooth.
- Combine dry and wet: Add dry ingredients to the wet and stir until just combined.
- Bake: Divide batter among liners and bake for 18–20 minutes. Let cool.
- Make filling: Whip cream, sugar, and espresso powder until stiff peaks form.
- Fill cupcakes: Core cupcakes and fill with coffee cream.
- Make ganache: Heat cream, pour over chocolate chips, stir until smooth.
- Top cupcakes: Spoon or drizzle ganache over filled cupcakes. Chill slightly before serving.
Notes
- For a stronger coffee flavor, double the espresso powder in the filling or add some to the cupcake batter.
- Store cupcakes in the refrigerator and allow them to come to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 24g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
