Chocolate Coffee Cream Cupcakes
Ingredients:
For the Cupcakes:
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsweetened cocoa powder
1 cup granulated sugar
½ cup brown sugar, packed
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup hot brewed coffee (cooled slightly)
½ cup whole milk
For the Coffee Cream Filling:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon instant coffee granules (or espresso powder)
1 teaspoon vanilla extract
For the Chocolate Ganache Topping:
4 ounces semi-sweet chocolate, chopped
½ cup heavy cream
1 tablespoon unsalted butter
Instructions:
For the Cupcakes:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
Cream butter and sugars: In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternate adding dry ingredients and wet ingredients: With the mixer on low speed, add the dry ingredients in three additions, alternating with the brewed coffee and milk in two additions. Start and end with the dry ingredients. Mix until just combined.
Fill cupcake liners: Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
Bake the cupcakes: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before filling and frosting.
For the Coffee Cream Filling:
Whip the cream: In a chilled mixing bowl, beat the heavy cream with powdered sugar until soft peaks form.
Dissolve the coffee: In a small bowl, dissolve the instant coffee granules in 1 tablespoon of hot water, then add to the whipped cream along with vanilla extract. Continue beating until stiff peaks form.
For the Chocolate Ganache Topping:
Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (but not boil).
Make the ganache: Remove from heat and add the chopped chocolate and butter. Let sit for 2-3 minutes, then stir until smooth and glossy. Let it cool slightly before using.
Assembling the Cupcakes:
Core the cupcakes: Use a cupcake corer or a small knife to remove the center of each cupcake. You can discard or save the tops for garnish.
Fill with coffee cream: Spoon or pipe the coffee cream filling into the center of each cupcake, filling them generously.
Top with ganache: Spoon or pipe the chocolate ganache over the top of each filled cupcake.
Serve and enjoy: Let the ganache set for a few minutes before serving. These cupcakes are best enjoyed on the same day but can be stored in an airtight container for up to 2-3 days.