Starting the day with a cup of coffee, is great, but starting the week munching on coffee cupcakes with chocolate ganache filling is THE BEST!!!
I really love how well these two flavors work together, coffee and chocolate makes the best dessert combination. Chocolate ganache filled in these coffee cupcakes and topped with a creamy coffee flavoured buttercream, creating dessert perfection.
You will find that these cupcakes are really easy to make, and with absolutely delicious results. The most difficult part is trying not to eat up all the ganache before using it in the cupcakes. This is seriously a great test of willpower especially when you have to start the recipe by making the ganache first. Ready to test your willpower….lets go…
MAKING THE CHOCOLATE GANACHE
The ganache is made first because it needs to set or firm up before being piped or spooned into the baked cupcakes. To make the ganache, just heat the cream on a pan on the stove.
Do not allow the cream to boil. Then turn off the heat and remove the pan from the stove, and place the chocolate into the heated cream. Whisk the chocolate and cream together until smooth and silky. Place it in the fridge while you make the cupcakes.
MAKING THE COFFEE CUPCAKES
In a bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt.
In a separate bowl combine and beat together the oil, sugar, eggs, vanilla extract & instant coffee granules. When combined beat in half the flour mixture alternating with half the buttermilk. Repeat one more time until all the flour mixture and buttermilk has been added and well beaten and combined.
If you do not have buttermilk, then just substitute it by adding 2 teaspoons of vinegar or lemon juice to ½ cup of milk. Leave undisturbed for 5 minutes before using.
Turn off the mixer and scrape down the sides of the bowl as necessary.
Spoon the batter into the prepared pans, filling each cupcake liner about ⅔ full.
Bake for 15-20 minutes, or until a skewer or toothpick inserted comes out clean.
Remove from the oven and allow the cupcakes to cool, while you prepare the buttercream
MAKING THE COFFEE BUTTERCREAM
Mix the instant coffee granules with the cream
In a bowl, beat the butter until fluffy.
Beat in the powdered sugar, the vanilla extract and coffee and cream mixture. If you find the buttercream too weak or runny, then add in more confectioners sugar, a ¼ cup at a time, until it reaches the desired consistency.
ASSEMBLING THE CUPCAKES
I usually cut off the domes of the cupcakes when it has cooled completely. I find it creates a more level surface which makes it easier to pipe the frosting decoratively. This is an optional step, if you prefer the rounded top of the cupcakes, then leave it as is and continue with the following step.
When the cupcakes are completely cool scoop out the centers of the cupcakes, but do not go all the way through them, you do not want the ganache to fall out.
Remove the ganache from the fridge, it will be very firm. Whip it with a hand mixer until it lightens in color and becomes fluffy and has a spreadable like consistency.
If you find that it is too firm to mix then place it on the stove for less than a minute, just to soften, making it easier to whip. Do not keep it on the stove for longer than a minute or it will turn runny making it impossible to whip. If this does happen, then just place it in the fridge again to set and firm up before whipping.
Fill the scooped out center of each cupcake with the whipped ganache and pipe or spread over with the prepared buttercream. Decorate as desired.
Enjoy ♥
Coffee Cupcakes with Chocolate Ganache Filling
Ingredients
FOR THE GANACHE
- 1 cup chocolate chips
- ¼ cup whipping/ fresh/ heavy cream
- 1 Tablespoon instant coffee powder
FOR THE COFFEE CUPCAKES
- 1 cup all purpose / cake flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda / bicarbonate of soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 Tablespoons instant coffee granules
- ½ cup buttermilk SEE NOTE 1 FOR SUBSTITUTE
FOR THE BUTTERCREAM
- 1 cup 2 sticks butter at room temperature
- 3 cups powdered / confectioners / icing sugar sifted
- 1 teaspoon vanilla extract
- 1 Tablespoon instant coffee granules
- 4 to 6 tablespoons whipping cream or heavy cream
- To decorate
- Chocolate sprinkles optional
- Chocolate chips optional
Instructions
MAKING THE CHOCOLATE GANACHE
- The ganache is made first because it needs to set or firm up before being piped or spooned into the baked cupcakes.
- To make the ganache, just heat the cream on a pan on the stove. Do not allow the cream to boil. Then turn off the heat and remove the pan from the stove, and place the chocolate into the heated cream. Whisk the chocolate and cream together until smooth and silky. Place it in the fridge while you make the cupcakes.
MAKING THE COFFEE CUPCAKES.
- In a bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- In a separate bowl combine and beat together the oil, sugar, eggs, vanilla extract & instant coffee granules.
- When combined beat in half the flour mixture alternating with half the buttermilk. Repeat one more time until all the flour mixture and buttermilk has been added and well beaten and combined.
- Turn off the mixer and scrape down the sides of the bowl as necessary.
- Spoon the batter into the prepared pans, filling each cupcake liner about ⅔ full.
- Bake in a preheated oven of 350°F / 180°C,for 15-20 minutes or until a skewer or toothpick inserted comes out clean.
- Remove from the oven and allow the cupcakes to cool, while you prepare the buttercream
MAKING THE COFFEE BUTTERCREAM
- Mix the coffee granules with the cream
- In a bowl, beat the butter until fluffy.
- Beat in the powdered sugar, the vanilla extract and coffee and cream mixture. If you find the buttercream too weak or runny, then add in more confectioners sugar a ¼ cup at a time, until it reaches the desired consistency.
ASSEMBLING THE CUPCAKES
- I usually cut off the domes of the cupcakes when it has cooled completely. I find it creates a more level surface which makes it easier to pipe the frosting decoratively.
- This is an optional step, if you prefer the rounded top of the cupcakes, then leave it as is and continue with the following step.
- When the cupcakes are completely cool scoop out the centers of the cupcakes, but do not go all the way through them, you do not want the ganache to fall out.
- Remove the ganache from the fridge, it will be very firm. Whip it with a hand mixer until it lightens in color and becomes fluffy and has a spreadable like consistency.
- If you find that it is too firm to mix then place it on the stove for less than a minute, just to soften, making it easier to whip.
- Do not keep it on the stove for longer than a minute or it will turn runny making it impossible to whip. If this does happen, then just place it in the fridge again to set and firm up before whipping.
- Fill the scooped out center of each cupcake with the whipped ganache and pipe or spread over with the prepared buttercream. Decorate as desired.
Kelsie | the itsy-bitsy kitchen says
I let out an audible "ooh" when I came to the pic of these beauties cut open. That filling! These are my kind of treat, Ashika. Chocolate and coffee is the best combo!
Kelly Lynns Sweets and Treats says
I love a cupcake with a surprise inside...especially when it's all about the chocolate! I agree that chocolate is made even better with coffee. I would eat one of these WITH a cup of coffee!! Mmmmmm....is it too early for cupcakes? I just ate breakfast, but I want one of these now hehehehe.
Maria | kitchenathoskins says
You've just made a cupcake with two of my major food groups!! The cake looks so moist and delicious and the surprise inside makes it a winner!
Laura says
Ashika - you’ve discovered my weakness - chocolate +coffee. So so yummy! I love a good ganache, too, because it’s sinfully easy to make and sinfully delicious! (Notice a theme here?) thanks for the recipe!
neil@neilshealthymeals.com says
I can't start my day without my morning coffee! But now I don't think I'm going to be able to start my day without thinking about these coffee cupcakes. I mean coffee cupcakes in themselves would be amazing, but the fact that you've filled these Ashika with chocolate ganache filling has taken them to a whole new level. Wow. Just WOW!!!
Katherine | Love In My Oven says
That filling is just to die for!! I love to bake with buttermilk! Coffee and chocolate is such a good combo, plus it means I can have one for breakfast, right!?
Thao @ In Good Flavor says
I think when there is coffee in a dessert, it automatically qualifies as a breakfast food! I can totally start my morning with coffee and these cupcakes for breakfast! They are pure chocolate and coffee decadence!
Ron says
Oh, those little chocolate devils would get me in trouble, because I'd eat them all up. That chocolate ganache looks so good. Well-made cupcake I'd say.
annie@ciaochowbambina says
These look amazing! That creamy center is killing me! Pinned!
Leanne | Crumb Top Baking says
I love adding coffee to chocolate cake and cupcakes. Totally enhances the chocolate taste! And the ganache surprise in the middle sounds heavenly! Great recipe Ashika!
Emma @ Bake Then Eat says
There is something special about coffee and chocolate together, they are a wonderful pairing for desserts. Lovely cupcakes, I'd love one for my dessert tonight.