Ganache Filled Mocha Cupcakes

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If you are a chocoholic, then these cupcakes are for you!  Lots of rich chocolate without the sugary sweetness.  I am a firm believer that chocolate cake is just so very much richer tasting with coffee (the mocha part) as an ingredient.  The cake turns out moist and less sweet.  This recipe from Tracey’s Culinary Adventures will take a little longer to make but the result will be so very worth the wait!

Ganache Filled Mocha Cupcakes

2 oz bittersweet chocolate, finely chopped
1/4 cup heavy cream
1 tablespoon confectioners’ sugar

3 oz bittersweet chocolate, finely chopped
1/3 cup (1 oz) Dutch-process cocoa powder
3/4 cup hot coffee
3/4 cup (4 1/8 oz) bread flour
3/4 cup (5 1/4 oz) sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons canola oil
2 large eggs, at room temperature
2 teaspoons white vinegar
1 teaspoon vanilla extract


10 tablespoons unsalted butter, at room temperature
1 1/4 cups (5 oz) confectioners’ sugar
pinch salt
1 1/2 teaspoons instant espresso powder
1/2 teaspoon vanilla extract
1 tablespoon heavy cream

To make the ganache: Add the chocolate, cream and confectioners’ sugar to a microwave-safe bowl. Microwave for about 30 seconds, or until the mixture is warm and can be whisked to a smooth consistency. Refrigerate the ganache until chilled, no longer than 30 minutes.

To make the cupcakes: Preheat oven to 350 F. Line cupcake pan with paper liners.

Combine the chocolate and cocoa powder in a heatproof bowl. Pour the coffee over the top (do not stir together), then cover the bowl with plastic wrap and set aside for 5 minutes. Remove the plastic wrap and whisk until the mixture is smooth. Refrigerate until the mixture cools to room temperature, about 15 minutes.

Meanwhile, in a medium bowl, whisk together the flour, sugar, salt, and baking soda. To the cooled chocolate/coffee mixture, add the oil, eggs, vinegar, and vanilla, and whisk until incorporated. Add the dry ingredients, and whisk just until combined.

Divide the batter among the prepared liners, filling each about 2/3 to 3/4-full. Place 1 rounded teaspoon of the ganache into each well of the pan (the ganache will partially sink into the batter). Bake the cupcakes for about 18 minutes, or until the tops spring back when lightly pressed with the tip of your finger. Transfer the pan to a wire rack and allow the cupcakes to cool for a few minutes, then remove them to the rack to cool completely.

To make the frosting: Add the butter to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed for 20-30 seconds, until light and smooth. Add the confectioners’ sugar and salt and beat on low speed just until most of the sugar has been incorporated, then scrape down the sides of the bowl and beat on medium speed until the mixture is well combined. In a small bowl, stir together the espresso powder, vanilla and heavy cream until the espresso is dissolved. Add to the mixer and beat briefly until incorporated, then scrape down the sides of the bowl and increase the mixer to medium-high speed. Beat until the frosting is light and fluffy, stopping to scrape down the sides of the bowl one or two times.

Transfer the frosting to a piping bag fitted with a decorative tip. Pipe frosting into a swirl on each cooled cupcake.

Makes 12 cupcakes


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