Coffee lovers, this is for you! Whip up a batch of mocha cupcakes filled with dark chocolate and topped with a coffee buttercream.
These bad boys are especially fun to make. Not only are the cupcakes themselves super easy to whip together, but the filling is deliciously dark and the buttercream tastes like like rich, creamy coffee ice cream. You may find yourself eating it with a spoon before it even gets the chance to sit atop a cupcake. And that’s quite alright. 
If your buttercream fails you, either by being too warm or separating into a curdled looking butter soup, read up on my tips here. To pipe your buttercream out into a pseudo-rose like I did, all you need to do is use a large 2D piping tip and start from the center of the cupcake. If you are piping from directly above the cupcake and move the tip slightly to move out towards the edges, you’ll automatically have a rose. Ta-da!
If you like the dual toned look, mix together about a tablespoon or two of the buttercream with an equal amount of the remaining ganache filling (softened) and spoon that onto the inner sides of your piping bag before adding the buttercream. Just don’t go too crazy or the chocolate will overpower the coffee flavor.
It’s a good idea to make the ganache for the filling 12-24 hours ahead of time so it has time to solidify in the fridge. I threw in some Kahlua but that was just for funsies, and not at all mandatory for success.
Want more images of how to fill and frost the cupcakes? Check out my other chocolate-filled cupcakes here. If you’d like to go a little lighter on the cake to balance out the decadent buttercream, I highly recommend these chocolate walnut cupcakes instead. They’re my fave – I would have used them here but I wanted to give you guys a new recipe. (And after the past few months, y’all deserve some fresh recipes!)
Click here for the coffee buttercream recipe.
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Dark Chocolate-Filled Mocha Cupcakes
- Yield: 24 cupcakes 1x
Description
Coffee lovers, this is for you! Whip up a batch of mocha cupcakes filled with dark chocolate and topped with a coffee buttercream.
Ingredients
Chocolate Ganache Filling
- 6 ounces semisweet or bittersweet chocolate (56% cocoa)
- ½ cup heavy cream
- 1 tablespoon hazelnut or coffee liqueur (optional)
Cupcakes
- 8 ounces bittersweet chocolate (a mix of 66% and 70%)
- ½ cup (1 stick / 8 oz) unsalted butter
- ½ cup water
- 1 teaspoon espresso powder or instant coffee
- ? cup Dutch-process cocoa powder
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup plain yogurt (Greek, non-fat)
- 4 large eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
Coffee Buttercream
- 1 teaspoon espresso powder
- 3 tablespoons strong brewed espresso (cooled completely)
- 4 large egg whites
- 1 cup granulated sugar
- Pinch of salt
- 1½ cups (3 sticks / 12 oz) unsalted butter, softened and cut into tablespoons
Instructions
For the Ganache Filling:
- Chop the chocolate finely. Scald the heavy cream and pour it over the chocolate. Stir until smooth and add the liqueur if using. Set aside or refrigerate to solidify. Make this 12–24 hours ahead so it has time to firm up.
For the Cupcakes:
- In a large bowl, melt together the chocolate, butter, and water (microwave or double boiler). When the water is steamy, remove from heat and whisk to combine. Whisk in the espresso powder and cocoa powder until smooth. Set aside to cool slightly.
- Preheat the oven to 350°F and line two muffin pans (24 cups total) with cupcake liners.
- In a medium bowl, mix together the flour, granulated sugar, brown sugar, salt, and baking soda.
- Into the cooled chocolate mixture, whisk in the yogurt, then the eggs and yolks one at a time, and the vanilla extract. When incorporated, slowly fold in the flour mixture until completely combined — do not overmix.
- Scoop the batter into the cupcake pans. Scoop out about a tablespoon of hardened ganache and place it in the centre of each cupcake. Bake for 18–20 minutes, or until a toothpick inserted into the side (not the ganache centre) comes out clean. Meanwhile, prepare the buttercream.
For the Coffee Buttercream:
- Mix the espresso powder into the brewed espresso and set aside to cool completely.
- In the bowl of a stand mixer, whisk together the egg whites, sugar, and salt. Set the bowl over a saucepan of simmering water and stir occasionally until the mixture is hot and the sugar has dissolved, about 7–9 minutes.
- Remove from the heat and fit onto the stand mixer with the whisk attachment. Beat on medium, then high speed until stiff, glossy peaks form and the bowl is cool to the touch, about 10 minutes.
- With the mixer running, add the softened butter a tablespoon at a time over at least 15 minutes — this is how the meringue becomes buttercream and the temperature slowly drops.
- Add the cooled espresso on low speed, then beat on medium-high until smooth and creamy. (If it looks curdled, keep beating — it will come back together.)
- Once the cupcakes are completely cool, pipe the buttercream with a large 2D tip, starting from the centre and spiralling outward for a rose effect. Leftover buttercream keeps refrigerated or frozen; bring back to room temperature and re-beat before using.
Notes
Make the ganache filling 12–24 hours ahead so it has time to firm up in the fridge. If the buttercream looks soupy or curdled, keep beating — it always comes back together. For a dual-toned look, spoon a little softened ganache into the sides of the piping bag before filling with buttercream.
- Category: Baking
Frequently Asked Questions
How far in advance should I make the ganache filling for the cupcakes?
It’s best to make the ganache for the filling 12-24 hours ahead of time so it has enough time to solidify in the fridge.
What should I do if my buttercream is too warm or appears curdled?
If your buttercream fails and becomes too warm or curdled, refer to the tips provided in the recipe to troubleshoot and achieve the right consistency.
Can I use a different alcohol instead of Kahlua in the ganache filling?
Yes, you can use a different liqueur or leave it out entirely, as the Kahlua is optional and not necessary for the recipe’s success.
