Description
Decadent chocolate cupcakes filled with a luscious coffee cream, topped with rich espresso buttercream and drizzled with chocolate ganache.
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
- 1/3 cup semi-sweet chocolate chips
- 3 tbsp heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a mixing bowl.
- Combine the vegetable oil, granulated sugar, eggs, vanilla extract, and sour cream in a separate bowl. Whisk until well blended.
- Gradually mix the dry ingredients into the wet mixture, stirring until just combined.
- Incorporate the hot water blended with instant espresso powder, ensuring the batter is smooth.
- Divide the batter evenly among the lined cupcake cups and bake for 18–20 minutes. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Prepare the coffee cream filling by whipping the heavy cream, powdered sugar, and espresso powder to soft peaks in a chilled bowl. Gently fold in the mascarpone. Refrigerate until ready to use.
- Core the center of each cupcake using a sharp knife or a cupcake corer. Fill the centers with the coffee cream using a piping bag.
- For the espresso buttercream, beat the softened butter until creamy. Gradually add the powdered sugar and espresso powder, mixing well. Add vanilla extract and enough heavy cream to reach your desired frosting consistency.
- Pipe the espresso buttercream generously over the filled cupcakes.
- To make the ganache, melt the semi-sweet chocolate chips with heavy cream in a microwave or a double boiler until smooth. Allow it to cool slightly, then drizzle over the frosted cupcakes.
Notes
You can swap out the mascarpone for cream cheese for a different flavor, or use dark cocoa powder for a richer taste in the cupcake.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg