Decadent, Mocha-Infused Bites with Velvety Filling
Why These Cupcakes Stand Out
☕ Espresso-kissed chocolate for deep flavor
🍫 Surprise cream filling in every bite
⏱ Ready in 45 minutes – perfect for impromptu gatherings
💃 Elegant yet easy – no fancy piping skills needed
Ingredients
Chocolate Cupcakes
1½ cups (190g) all-purpose flour
½ cup (50g) cocoa powder
1 tsp baking soda
¼ tsp salt
1 cup (200g) sugar
½ cup (120ml) strong brewed coffee (hot)
½ cup (120ml) buttermilk
⅓ cup (80ml) vegetable oil
1 large egg
1 tsp vanilla extract
Coffee Cream Filling
¾ cup (180ml) heavy cream
2 tbsp powdered sugar
1 tsp instant espresso powder
½ tsp vanilla
Chocolate Ganache
½ cup (90g) dark chocolate chips
¼ cup (60ml) heavy cream
Step-by-Step Instructions
1. Bake the Cupcakes
- Preheat oven to 350°F (175°C). Line 12-cup muffin tin.
- Whisk dry ingredients (flour through salt).
- In another bowl, mix coffee, buttermilk, oil, egg and vanilla.
- Combine wet and dry ingredients; divide batter evenly.
- Bake 18-20 minutes. Cool completely.
2. Whip the Filling
- Beat cream, powdered sugar, espresso powder and vanilla to stiff peaks.
- Use a piping tip to inject filling into center of each cupcake.
3. Top with Ganache
- Heat cream until steaming; pour over chocolate chips. Let sit 2 minutes, then stir until smooth.
- Dip cupcake tops in ganache.
Pro Tips
🔪 Filling hack: Use a squeeze bottle if no piping bag
☕ Coffee boost: Add ½ tsp espresso powder to cake batter
🌡 Ganache control: Thicker? Chill 10 minutes. Thinner? Add warm cream
Serving Suggestions
🍓 Garnish with chocolate-covered espresso beans
🥛 Pair with cold milk or latte
🎁 Package in clear boxes for gifts
“Like your favorite coffee shop treat – but homemade!” ✨
Storage: Keep refrigerated 3 days. Bring to room temp before serving.