Mini Espresso Cupcakes With Chocolate Ganache Filling

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A moist tender espresso flavored cupcake filled with a rich and creamy chocolate ganache filling then topped with a smooth silky espresso buttercream then finished with a chocolate covered espresso bean, another words a Coffee Lovers Dream!

To me, Cupcakes are such a fun way to celebrate a special occasion, especially a Mini Cupcake. It’s like the perfect bite. Making a cake takes so much more time and there is little room for decorating error. A mini cupcake cooks and cools so quickly and when decorating, if a mistake is made it is much easier to fix then when decorating a whole cake. If you’re having a crowd, you can make several different flavors to accommodate each individual taste, where as when you bake a cake you kinda have to stick to one flavor.

Now I have made many cupcakes in my day, in many different flavors but I have to say that my absolute favorite flavor would be an Espresso flavored cupcake. There is just something about that coffee flavor that draws me in every time. If you are a coffee lover like me, you will understand. Now whenever I make any chocolate dessert, I always add a bit of espresso powder because when added to chocolate, it will enhance the chocolate flavor. That got me thinking. It’s a coffee cupcake. Why not do the opposite. Why not add chocolate to my coffee? Well I must say it was a winner. Every bite of that tender coffee flavored cake is accompanied by a smooth chocolate ganache filling. The perfect match of flavors, and with a little extra coffee flavor from the espresso buttercream frosting, you got yourself an unforgettable dessert.

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Why You Will Love These Cupcakes:

  • Flavor: If you love the flavor of coffee and chocolate then you will love these cupcakes. That coffee flavor starts with the creamy frosting then continues through to the tender cake. Once you get to that decadent ganache filling, the richness of the chocolate sets in. When you meld these two flavors together it forms the perfect bite.
  • Ease: These cupcakes are quite easy to make. There are three steps, the cupcakes, the ganache filling and the frosting, but each step is simple and comes together easily.
  • Presentation: Ok I’m just going to say it, these cupcakes are so Dang Cute. The simple buttercream, is perfectly swirled on top then they’re topped with a chocolate covered espresso bean. The Mini Tulip Cupcake Liners, found on Amazon are the perfect choice for these cupcakes.

Tips For Making These Cupcakes

  • Make sure to line your mini cupcake trays with liners. I lover the way these Mini Tulip Cupcake Liners (aff. link) add to the presentation of the cupcake.
  • I find the best way to fill the cupcake liners with batter is to use a Medium Ice Cream Scoop, (aff. link)
  • It is best to remove a small amount of cake from the center of the cupcake to make room for the filling. The best way to do this is with a simple Cupcake Corer Tool (aff. link)
  • The easiest way to fill your cupcakes with the ganache filling is with a Large Piping Bag, (aff. link)
  • I used the 1M Piping Tip (aff. link), to pipe my buttercream.
Mini Espresso Cupcakes With Chocolate Ganache Filling
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Mini Espresso Cupcakes With Chocolate Ganache Filling

Recipe by BrendaCourse: DessertCuisine: American

A moist and tender espresso flavored cupcake filled with a rich and creamy chocolate ganache filling then topped with a smooth and silky espresso buttercream and finished off with a chocolate covered espresso bean. Another words a Coffee Lovers Dream.

Ingredients

Directions:

  • For The Cupcakes:
  • Preheat the oven to 350º. Place cupcake liners in your cupcake baking tray and set to the side.
  • To a large mixing bowl, add the avocado oil and granulated sugar. Mix until incorporated. Add the eggs and vanilla extract and continue beating until fluffy and pale in color. Fold in the greek yogurt and set to the side.
  • To a separate mixing bowl, whisk together the all purpose flour, baking powder, baking soda, espresso powder and salt. Add to the sugar mixture and mix until just incorporated, being careful not to over mix.
  • Scoop the batter into the prepared cake pans. I find the easiest way to do this is with a medium sized ice cream scoop, filling each cup to 3/4 the way full. Place in the preheated oven and bake for 15 to 18 minutes or until toothpick inserted in the center of one of the cupcakes comes out clean or with a few crumbs. Remove from the oven and allow to cool completely.
  • For The Ganache Filling:
  • To a microwave safe bowl, add the bittersweet chocolate chips, heavy cream and espresso powder and stir to combine.
  • Microwave for 1 minute. Stir together until everything combines together smoothly. If more time is needed, do in 20 second intervals.
  • Place in the refrigerator for approximately 1 hour to cool and thicken.
  • Remove from fridge and using a hand mixer whip the cooled ganache until light and fluffy. Place in a large piping bag and set to the side. No tip is needed for the filling. Just snip 1/4” off the tip of the piping bag.
  • Remove a small portion of the center of each cupcake and save to the side. Fill each cupcake with a small amount of chocolate ganache filling. Replace the removed cake on top and press slightly to secure. Then set to the side.
  • For The Espresso Buttercream:
  • Place the room temperature butter in the bowl of a stand mixer fitted with a paddle attachment. Beat butter on medium speed until smooth.
  • Turn off mixer and add the powdered sugar and espresso powder. Beat on low until sugar is absorbed. Add the milk and continue beating on medium speed until light and fluffy.
  • Place buttercream in a large piping bag fitted with a star tip. Pipe swirls on the top of each cupcake then top with a chocolate covered espresso bean.
  • Enjoy.