Name: Coffee Cream Filled Chocolate Cupcakes with Espresso Buttercream and Ganache Drizzle
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
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; ; 1/3 cup semi-sweet chocolate chips; 3 tbsp heavy cream

Description

Rich chocolate cupcakes filled with whipped coffee mascarpone cream, topped with espresso buttercream and a ganache drizzle. Perfect for coffee lovers and chocolate fans alike.

Ingredients

Scale

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 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

For the ganache:

1/3 cup semi-sweet chocolate chips

3 tbsp heavy cream

Instructions

Preheat oven to 350°F and line a cupcake tin with 12 liners.

In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, whisk together oil, sugar, eggs, vanilla, and sour cream.

Mix in dry ingredients until combined, then stir in hot espresso-water mixture.

Divide batter into liners and bake for 18–20 minutes. Let cool.

Whip heavy cream, powdered sugar, and espresso powder to soft peaks. Fold in mascarpone. Chill.

Core the cupcakes and fill centers with coffee cream using a piping bag.

Beat butter for frosting. Add powdered sugar, espresso powder, and vanilla. Add cream to desired texture.

Pipe espresso buttercream over cupcakes.

Melt chocolate chips and heavy cream to make ganache. Cool slightly and drizzle over cupcakes.

Notes

Use cold mascarpone and cream for best filling texture.

Cool cupcakes completely before adding filling or frosting.

Chill the filling before piping for clean results.

Ganache must be slightly cooled to avoid melting frosting.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: dessert

Keywords: coffee cream cupcakes, chocolate espresso cupcakes, filled cupcakes, mascarpone frosting cupcakes, mocha cupcakes, ganache drizzle cupcakes