Ingredients
Scale
- 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
- 1/2 cup heavy cream for filling
- 2 tbsp powdered sugar for filling
- 1 tsp instant coffee granules for filling
- 1/2 cup heavy cream for ganache
- 4 oz dark chocolate, chopped for ganache
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix sugars and vegetable oil until smooth. Add eggs, brewed coffee, milk, and vanilla; combine well.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
- Whip heavy cream with powdered sugar and instant coffee until stiff peaks form; fill a piping bag.
- Core each cooled cupcake and fill with the coffee cream.
- Heat heavy cream for ganache until it simmers; pour over chopped chocolate to melt.
- Drizzle ganache over filled cupcakes and let set before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 266
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 32mg