Coffee Cream Filled Chocolate Cupcakes with Espresso Buttercream and Ganache Drizzle

There’s something utterly luxurious about biting into a soft chocolate cupcake only to discover a surprise burst of creamy coffee filling hidden inside. These Coffee Cream Filled Chocolate Cupcakes are everything a coffee-chocolate dessert should be: rich, indulgent, and beautifully balanced. With a soft and moist chocolate base, a whipped coffee cream center, espresso-spiked buttercream, and a ganache drizzle, this recipe isn’t just dessert it’s a showstopper. Whether you’re baking for a gathering or satisfying your sweet tooth with a touch of caffeine, this recipe is guaranteed to impress.

this Recipe

What Is Coffee Cream Filled Chocolate Cupcake?
This is a layered cupcake masterpiece: a deep, moist chocolate cupcake base filled with a fluffy whipped coffee cream made from mascarpone and heavy cream, then topped with smooth espresso buttercream. The final touch is a glossy chocolate ganache drizzle. Each cupcake offers a bite of creamy, bold, mocha-like flavor and looks as good as it tastes.

Why You’ll Fall in Love with This Recipe
From the moment you take your first bite, you’ll know this isn’t your average cupcake. The balance between deep chocolate, creamy coffee center, and silky espresso frosting is perfection. The textures the airy crumb, smooth filling, and light frosting make each bite layered and satisfying. It’s an ideal dessert for any coffee lover or anyone who wants their cupcakes to look as incredible as they taste.

How Does It Taste?
Rich chocolate hits first, followed by a burst of cool, whipped coffee cream that melts in your mouth. The espresso buttercream is smooth and slightly sweet with a bold coffee finish, and the ganache drizzle adds just enough bittersweet chocolate to round it all out. It’s like a mocha latte in cupcake form intensely flavored, but never overpowering.

Health & Ingredient Benefits
While this dessert is indulgent, it features a few notable benefits. Cocoa powder is rich in antioxidants. The mascarpone adds creaminess with less tang than cream cheese, and the espresso provides a natural caffeine boost. Real heavy cream and butter ensure a luxurious texture without any artificial thickeners or stabilizers.

Ingredients You’ll Need
For the 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 coffee or espresso powder

For the coffee cream filling:
3/4 cup heavy cream, cold
1/2 cup mascarpone cheese
3 tbsp powdered sugar
2 tsp instant espresso powder

For the 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, as needed

For the ganache drizzle:
1/3 cup semi-sweet chocolate chips
3 tbsp heavy cream

Tools You’ll Need
Cupcake tin
Cupcake liners
Hand or stand mixer
Mixing bowls
Measuring cups and spoons
Piping bags and tips (round and star)
Melon baller or cupcake corer
Small microwave-safe bowl or saucepan
Whisk or spatula
Cooling rack

Optional Substitutions & Additions
Use full-fat Greek yogurt in place of sour cream if needed
Swap mascarpone with cream cheese for a tangier filling
Add a pinch of cinnamon or nutmeg to the batter for warmth
Top with chocolate-covered espresso beans or shaved chocolate
Use decaf espresso powder for a caffeine-free version

How to Make

1. Preheat the oven to 350°F (175°C). Line a cupcake tin with 12 liners.
2. Make the cupcake batter: In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl, whisk oil and sugar until smooth, then add eggs and vanilla. Stir in sour cream.
3. Combine the dry ingredients into the wet, mixing just until smooth. Stir in the hot coffee-water mixture last.
4. Divide the batter evenly into liners and bake for 18–20 minutes until a toothpick comes out clean. Let cool completely.
5. Prepare the filling: Whip cold heavy cream with powdered sugar and espresso powder until soft peaks form. Fold in mascarpone gently until fully combined. Chill while cupcakes cool.
6. Core the center of each cooled cupcake and fill with coffee cream using a piping bag or spoon.
7. Make the buttercream: Beat butter until creamy. Mix in powdered sugar gradually, then espresso powder and vanilla. Add cream to adjust consistency.
8. Pipe the buttercream on top of each filled cupcake using a star tip.
9. Make ganache: Melt chocolate chips and heavy cream together in the microwave in 15-second bursts until smooth. Cool slightly.
10. Drizzle ganache over cupcakes and garnish with optional espresso nibs or chocolate shavings.

What to Serve With
These cupcakes pair perfectly with a fresh cappuccino, iced latte, or cold brew. If serving on a dessert tray, they look stunning next to chocolate truffles, almond biscotti, or fruit skewers. You can even serve them alongside tiramisu for a total Italian-inspired dessert board.

Tips for Success
Use hot water mixed with espresso for the richest chocolate flavor
Don’t overmix the batter just until combined
Chill the filling before piping to ensure clean, full centers
Use a piping bag with a round tip for easy, neat filling
Cool the ganache before drizzling or it may melt the frosting

Common Mistakes to Avoid
Using warm mascarpone it must be cold or it may curdle
Skipping the cupcake coring step don’t overfill, and don’t go too deep
Overbeating the mascarpone filling can break the texture
Not chilling cupcakes before piping the frosting they need to be cool
Drizzling hot ganache on the buttercream let it cool first

How to Store & Reheat
Store cupcakes in the fridge in an airtight container for up to 4 days. Let them sit at room temperature for 15–20 minutes before serving. You can freeze unfrosted cupcakes and fillings separately for up to 1 month. Thaw completely and assemble just before serving. Do not microwave once frosted.

Frequently Asked Questions
Can I make these in advance? Yes. Bake the cupcakes and make the filling/frosting 1 day ahead. Assemble fresh.
Can I freeze them? Yes, but it’s best to freeze the cupcakes without frosting or filling.
Is the espresso flavor strong? It’s present but balanced not bitter or overpowering.
Can I skip the ganache? You can, but it adds a beautiful finish.
Can I double the recipe? Absolutely this recipe scales up easily for 24 cupcakes.

Nutritional Info (approximate per cupcake)
Calories: 410
Fat: 24g
Carbs: 45g
Sugar: 32g
Protein: 4g
Caffeine: 30mg
Sodium: 160mg

Conclusion
These Coffee Cream Filled Chocolate Cupcakes are the perfect fusion of mocha flavor, creamy texture, and decadent presentation. From the first swirl of espresso buttercream to the soft chocolate crumb and surprise cream center, every bite delivers a café-worthy experience. They’re easy enough for the home baker and elegant enough to serve at any event guaranteed to leave your guests swooning.

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August 18, 2025 by Melissa