Flavor of the Week – Mocha Cappuccino Cupcakes With Chocolate Ganache Filling

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I’ve been posting a lot of cupcake recipes lately.  The reason is because I made a goal of trying out a new flavor each week in order to find favorites for the cupcake business that I would like to start.  The flavor of this week was coffee.  I just can’t even tell you how much I liked this one.  It starts with a chocolate cupcake, then it is filled with chocolate ganache,  topped  with an espresso buttercream, and a chocolate covered coffee bean. It was just pure heaven.  That is if there is coffee in heaven.  I’m really hoping so – aren’t you?:)

By the way, the chocolate cupcake part of this is the best chocolate cake recipe I have found. It is so moist, and tastes a lot like a store-bought devil’s food cake mix.  This one is very simple but adds coffee to the batter, and I think that is why I like this one better.  The great thing is you don’t taste the coffee, but it gives it a much richer chocolate flavor.  So even if you don’t want to use coffee frosting, but need a chocolate cupcake recipe you can make from scratch with ingredients you already have, this is a great one.  I’m really hoping they also have cupcakes in heaven.  I would even be happy to help make them.

I have learned a lot this week in regards to starting a business.  It is really a complicated, expensive process! It is almost like you need to win the lottery in order to get the money you need to start a business to earn money.  Seems a little backwards to me.  But I am not completely discouraged yet.  If it is meant to be, it will happen.  In the meantime, I will keep testing more recipes so I will be ready when the time comes. And for my daughter and her friends, who are often my taste testers, that means a little bit of heaven on earth.

Mocha Cappuccino Cupcakes with Chocolate Ganache Filling

  • Servings: approximately 24
  • Time: 4 hours
  • Difficulty: moderate due to time involved
  • Print

For the Cupcake:

  • 2 c all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • 3/4 c unsweetened cocoa powder
  • 2 c sugar
  • 1 c vegetable oil
  • 1 c hot coffee (you won’t be able to taste the coffee at all, just makes the chocolate more pronounced)
  • 1 c whole milk
  • 2 large eggs
  • 1 tsp. vanilla
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, sift together dry ingredients.
  3. Add oil, coffee, and milk and mix at medium speed for 2 minutes.
  4. Add eggs and vanilla and beat 2 more minutes.  Expect batter to be thin.
  5. Line cupcake pan with approximately 24 paper liners.
  6. Pour batter into liners, making sure each liner is about 2/3 to 3/4 full.
  7. Cook approximately 17 to 18 minutes, testing after 17 with a toothpick to see if done.  Important not to over bake.
  8. Cool cupcakes on wire rack.

Recipe from www.food.com

For the Ganache:

  • 8 ounces good quality semi-sweet chocolate, chopped into small pieces
  • 1 c heavy cream
  1. Place chocolate pieces in a large bowl.
  2. Heat heavy cream on medium high until it just comes to a boil.  Remove from heat and immediately pour cream over chocolate.  Let sit for 5 minutes, and then stir until completely mixed and glossy.  Allow ganache to cool.
  3. While ganache is cooling, using a sharp serrated knife, cut out about a 3/4 inch long cone shape out of the middle of the cupcake.  When the middle is cut out of all the cupcakes, place cooled ganache in a freezer proof baggie with one end snipped off, and fill the middle of the cupcakes to the top.  Place cupcakes in a large baggy and refrigerate until ready to frost.

Ganache recipe a combination of recipes from Savory Sweet Life and Martha Stewart

For the Frosting:

  • 2 sticks butter, softened
  • 3 c powdered sugar
  • 2 Tbsp. instant espresso powder
  • 1 tsp. vanilla extract
  • 2-6 Tbsp. cream (I used 6)
  • chocolate covered coffee beans (optional)
  1. In a small bowl, combine the espresso powder, vanilla, and 1 Tbsp. cream.  Stir together until powder has dissolved.
  2. Put the softened butter into a large bowl, and using an electric mixer, beat the butter until pale and creamy.
  3. Gradually add the powdered sugar and continue to beat until thick and paste-like.
  4. Add the espresso/vanilla mixture and continue to beat frosting well.
  5. Add a TBSP. at a time of cream until frosting is creamy and pipe-able.
  6. Frost cupcakes. (I used a large star tip in a piping bag to swirl frosting on top of cupcakes.) Top with a chocolate covered coffee bean, if desired.  Refrigerate cupcakes.  Take out of the refrigerator an hour before needed.

Frosting recipe from The Baker Chick

Recipe from Cook AZ I Do

Categories: Cupcake Recipes, Desserts, Party Recipes, Recipes

My name is Shari, and I am an Arizona native and married mother of 3 who loves to cook and bake and figure out how to garden successfully in our suburban home in the desert. On this blog you will find a combination of savory and sweet recipes that have been tested by me, along with many tips to help you be successful. I hope you enjoy them!


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