Chocolate Coffee Cupcakes
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During summer, we love to make light and fruity recipes. However, when winter comes, we favor rich and chocolaty pastries. In today's video, we are showing you how to make these intense chocolate cupcakes and their creamy caraïbe chocolate ganache!
These chocolate cupcakes are very moist, fluffy, and packed with tons of chocolate flavors. Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite!
Bon appétit!
Difficulty: 
Prep time: 15 mins / Cook time: 20 mins / Servings: 12 cupcakes
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Caraïbe Whipped Ganache
4.5 oz (128g) - Dark chocolate
5.3 oz (150ml) - Heavy cream
1.25 oz (35ml) - Corn syrup
2 tsp (8ml) - Vanilla extract
11.10 oz (315ml) - Heavy cream
Chocolate Coffee Cupcakes
1½ cups (210g) - Flour
⅓ cup (35g) - Cocoa powder
1 tsp (5g) - Baking powder
1.4 oz (40g) - Xylitol
1 - Egg
2.8 oz (80g) - Agave nectar
⅓ cup (70ml) - Grapeseed oil
1 cup (230g) - Coffee
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Caraïbe Whipped Ganache
1 - Place the chocolate into a large mixing bowl, microwave it for about 1 minute, and set it aside.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
2 - Pour the 5.3 oz (150ml) of heavy cream, vanilla extract, and corn syrup into a saucepan (or like us a saucier pan). Place it over medium heat and bring it to a boil.
3 - Next, pour the hot liquid over the melted dark chocolate and emulsify using a silicone spatula.
4 - Once the ganache is smooth and shiny, pour the rest of the cold heavy cream, and again, mix until homogeneous.
5 - Finally, when all the heavy cream has been incorporated, cover the ganache with food wrap, and refrigerate for at least 6 hours.
Tip: Help the planet by choosing biodegradable food wrap instead of plastic.
Chocolate Coffee Cupcakes
1 - Combine the flour, cocoa powder, baking powder, and xylitol in a large mixing bowl and give it a quick whisk to combine. Set it aside.
2 - Crack the egg into another bowl. Add the agave nectar and grapeseed oil to it. Then, give it a quick whisk until well combined.
3 - Pour the coffee over the egg mixture and whisk it until fully combined.
4 - Pour the liquid ingredients over the dry ingredients and whisk the mixture until well combined.
5 - Preheat your oven to 350°F (176°C).
6 - Next, line a muffin pan with cupcake liners and scoop about 2 tablespoons of cupcake batter per cup using an ice cream scoop. Then, transfer them into your preheated oven to bake for about 20 minutes.
7 - Once baked, remove the cupcakes from the pan and let them cool completely.
Tip: For your safety, we recommend you use a pair of quality heat-resistant gloves (kitchen/BBQ) when handling hot items.
Finishing The Cupcakes
1 - Grab the bowl of chocolate ganache and whisk it until soft peaks using an electric mixer.
We recommend this 7-speed hand mixer from KitchenAid for its quality and elegant design. For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".
2 - Transfer the whipped ganache into a piping bag with an open star tip and pipe the ganache on top of each cupcake.
3 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.