If you’re a fan of rich chocolate and bold coffee flavor, these Chocolate Coffee Cream Cupcakes are about to become your go-to dessert. With moist chocolate cake, a fluffy coffee cream filling, and a glossy dark chocolate ganache topping, each bite delivers the perfect balance of sweetness and depth—like a mocha in cupcake form. Whether you’re baking for a special celebration or just want to treat yourself, these cupcakes check all the right boxes. This recipe came to life during a weekend baking session where I wanted something indulgent, but with a twist. The result? A dreamy cupcake that blends the richness of dark chocolate with the boldness of brewed coffee and creamy, whipped coffee filling. It’s elegant enough for a dinner party, but easy enough to make any day feel a little more special. Plus, everything is made from scratch with simple ingredients. The cupcakes are soft and flavorful, the whipped coffee cream adds a light, mousse-like texture, and the ganache ties it all together with a smooth, shiny finish. And if you’re someone who likes making desserts that look fancy but don’t require hours of work, you’re going to love this one. Let’s start with what you’ll need to get baking.

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
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup brewed coffee, cooled
• 1/4 cup milk
• 1 tsp vanilla extract

For the coffee cream filling:

• 1/2 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp instant coffee granules

For the chocolate ganache topping:

• 1/2 cup heavy cream
• 4 oz dark chocolate, chopped

Step-by-Step Instructions:

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

 

Step 3: Combine the Wet Ingredients

In a separate large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until fully combined. Add the eggs, cooled brewed coffee, milk, and vanilla extract, mixing until the batter is smooth and well blended.

 

Filling, Baking, and Whipping the Coffee Cream for Chocolate Coffee Cream Cupcakes

Now that your wet and dry ingredients are ready, it’s time to bring everything together and start filling those cupcake liners with this decadent mocha-flavored batter. The combination of cocoa and coffee creates a deep, rich base that pairs perfectly with the light and fluffy cream center you’re about to make. Once baked, cooled, and filled, these cupcakes truly come to life. This part of the recipe is simple, and with a few tips along the way, you’ll have beautifully baked cupcakes and a whipped coffee cream filling that adds just the right amount of surprise inside each bite.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Be careful not to overmix—you want the batter to stay light and fluffy.

 

Step 5: Fill the Cupcake Liners

Spoon the batter evenly into the prepared cupcake liners, filling each about 2/3 full. This gives them enough room to rise without overflowing.

 

Step 6: Bake the Cupcakes

Place the tin in your preheated 350°F (175°C) oven and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

 

Step 7: Make the Coffee Cream Filling

While the cupcakes are cooling, prepare the whipped coffee cream filling. In a chilled mixing bowl, combine:

• 1/2 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon instant coffee granules

Using a hand mixer or stand mixer, whip the mixture until stiff peaks form. This means the cream holds its shape when the beaters are lifted. Transfer the coffee cream to a piping bag fitted with a round tip or small nozzle

 

Step 8: Fill the Cupcakes

Once the cupcakes are completely cool, use a small knife or cupcake corer to remove the center of each cupcake, being careful not to go all the way through. Set the tops aside if you want to place them back on after filling. Pipe the whipped coffee cream into the center of each cupcake, filling them to the top. You can optionally replace the top piece of cake if you want to cover the filling before the ganache is added—but it’s not necessary.

Step 9: Make the Chocolate Ganache Topping

In a small saucepan, heat 1/2 cup heavy cream over medium heat just until it begins to simmer—don’t let it boil. Once hot, pour the cream over 4 oz chopped dark chocolate in a heatproof bowl. Let it sit for 1 minute, then stir slowly until the chocolate is completely melted and the ganache is silky and smooth. Allow it to cool slightly so it thickens just enough to coat the tops without running off.

Step 10: Finish the Cupcakes

Spoon or drizzle the ganache over the top of each cupcake. If you’d like, use the back of a spoon to spread it to the edges for a smooth, finished look. Let the ganache set at room temperature for about 20–30 minutes—or pop the cupcakes in the fridge for a quicker set. Now your cupcakes are ready to impress!

Tips for Success:

• Chill your mixing bowl and beaters before whipping the cream. It helps the cream whip faster and hold its shape longer.
• If you don’t have a piping bag, a zip-top bag with the tip snipped off works just as well.
• Keep the filled cupcakes chilled if you’re not serving them right away. The coffee cream stays firmer when cold.

 

Chocolate Coffee Cream Cupcakes: FAQ and Final Thoughts

You’re just one step away from dessert perfection. With your cupcakes filled with that velvety coffee cream, it’s time to top them off with a rich, glossy ganache that brings everything together. These Chocolate Coffee Cream Cupcakes look like they came from a fancy bakery, but you made them at home with just a few simple steps—and now it’s time to enjoy the final result. Before you dive in, let’s walk through the last step of the recipe, answer a few frequently asked questions, and wrap up with why this treat deserves a spot in your baking rotation.

Can I make these cupcakes in advance?

Yes! You can bake and fill the cupcakes a day ahead. Just store them in an airtight container in the refrigerator. Add the ganache the day of serving for the best presentation.

How should I store leftovers?

Keep the cupcakes refrigerated in an airtight container for up to 3–4 days. Let them sit at room temperature for 10–15 minutes before serving for the best texture.

Can I use espresso instead of instant coffee?

For the filling, instant coffee works best because it dissolves easily in cream. However, you can use very finely ground espresso powder for a more intense flavor.

Can I freeze them?

You can freeze the unfrosted, unfilled cupcakes for up to 2 months. Thaw, then fill and frost when ready to serve. The coffee cream and ganache don’t freeze well once assembled.

Do I have to core the cupcakes to fill them?

If you don’t want to remove the center, you can insert the piping tip directly into the middle and squeeze in the filling. It won’t hold as much cream, but it’s a good shortcut!

Final Thoughts: Why You’ll Love These Chocolate Coffee Cream Cupcakes

These Chocolate Coffee Cream Cupcakes are more than just a sweet treat—they’re a decadent experience in every bite. The rich cocoa base, bold coffee notes, light cream filling, and silky ganache come together to create a dessert that’s as beautiful as it is satisfying. Whether you’re baking for a celebration, impressing guests, or just treating yourself to something indulgent, this recipe delivers every time. It’s approachable, customizable, and guaranteed to please anyone who loves chocolate, coffee, or both. So go ahead—brew a cup of coffee, grab one of these cupcakes, and enjoy a well-earned moment of bliss. And don’t forget to share—you’ll definitely get asked for the recipe. Print