Desserts
RecipesAbout Chocolate Coffee Cupcakes with Mocha Ganache
Wake up your sweet tooth with decadent chocolate-coffee cupcakes topped with a silky mocha ganache that brings both depth and indulgence. Rich cocoa powder and freshly brewed coffee are folded into the batter, creating a flavor that’s bold yet balanced. After baking, each cupcake gets crowned with creamy ganache infused with dark chocolate, espresso, and vanilla. A finish worthy of a coffee shop treat at home. Perfect for dessert lovers and coffee aficionados alike who want to indulge in something truly luxurious.
Ingredients for Cupcakes
2/3 cup plus 2 teaspoons cup high-quality cocoa powder
1 1/2 cups sugar
1/2 cup light brown sugar
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons kosher salt
2 large eggs, room temperature
1/2 cup vegetable oil (56 grams)
1 1/2 teaspoons vanilla extract
1 cup whole milk, room temperature
1 cup freshly brewed coffee
Ingredients for Mocha Ganache
12 ounces high-quality dark chocolate (58%), rough chopped
1 cup heavy cream
2 tablespoons light corn syrup
3 teaspoons instant espresso
Pinch of kosher salt
1 teaspoon vanilla extract
Preparation
01To make the cupcakes, preheat the oven to 350 F. Line two 12-cavity cupcake pans with aluminum liners.
02In the bowl of a stand mixer or a medium bowl, use the paddle attachment or a hand mixer to mix the cocoa powder, sugar, brown sugar, flour, baking powder, baking soda and salt until well combined.
03In a 2-cup liquid measuring cup, whisk the eggs, oil, vanilla and whole milk until emulsified.
04With the mixer on medium-low, slowly drizzle the egg mixture into the dry ingredients to form a thick batter, scraping down the sides as needed.
05Add the hot coffee into the mix in three parts, waiting until each addition is fully incorporated before adding the next. Use a spatula to scrape the sides and bottom of the mixer bowl to ensure all ingredients are well combined. The batter will be relatively thin.
06Divide the batter evenly into the prepared pans, filling each liner about ⅔ of the way full.
07Bake until a toothpick inserted into the center of the cupcakes comes out clean, for 18 to 22 minutes.
08To make the mocha ganache, place the chocolate into a heat-resistant liquid measuring cup or small bowl and set aside.
09In a small saucepan, warm the heavy cream, corn syrup, instant espresso powder and salt, whisking gently to combine, over medium heat until it begins to simmer along the edges and swell slightly. Keep an eye on the cream to make sure it does not boil over.
10Pour the hot cream mixture over the chocolate, making sure all the chocolate is submerged, and let sit, undisturbed, for 2 minutes.
11Add the vanilla extract, then, using an immersion blender, blend until smooth; let sit at room temperature until completely cool and thickened, for at least 1 hour. If the ganache is still too soft, you can put it in the refrigerator for 5 minute intervals, stirring in between until a piping consistency is reached.
12Using a rubber spatula, transfer the ganache to a piping bag fitted with a star tip and pipe a small rosette onto each cupcake.
13Serve immediately or store in an airtight container at room temperature for up to 3 days.
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