Decadent Espresso Cupcakes with Rich Chocolate Ganache

Welcome, coffee lovers! As a barista, I can’t help but include my favorite ingredient in every dish. And today’s recipe is no exception. Get ready to indulge in the rich and bold flavors of espresso cupcakes with creamy milk chocolate ganache.

What I love about this recipe is that it combines two great things into one, coffee and dessert. Whether you’re enjoying an afternoon snack, completing your breakfast or surprising your guests with a delicious homemade treat, these cupcakes will surely give you the energy boost you need.

The process may seem intimidating, but trust me when I say that these cupcakes are easy to make at home with minimal effort. By following my step-by-step instructions, you’ll be able to enjoy these decadent treats in no time.

So grab your apron and preheat your oven – we are about to dive into a world of flavors that will leave your taste buds begging for more.

Why You’ll Love This Recipe

Espresso Cupcakes With Milk Chocolate Ganache
Espresso Cupcakes With Milk Chocolate Ganache

As a barista, I completely understand the craving for a delicious cup of coffee, but sometimes you need something more to satisfy your sweet tooth. That’s where Espresso Cupcakes with Milk Chocolate Ganache come in! Trust me, once you try this recipe, you will absolutely fall in love with it.

Why do I say that? Because every element of this recipe is designed to fulfill your coffee and chocolate desires. Imagine biting into a perfectly moist cupcake that has been infused with instant espresso powder, cocoa powder and chocolate chips in every bite. Then imagine topping that off with an indulgent milk chocolate ganache frosting mixed with white chocolate and a hint of heavy cream. It’s a balance of mocha flavor that no coffee lover can resist.

But let me not forget our vegan and gluten-free friends who might be hesitant to indulge in a dairy-filled treat. This recipe introduces easy substitutes such as vegan chocolate, plant-based milk, or gluten-free flour to satisfy everyone’s dietary needs.

With this recipe, you don’t have to choose between your love for coffee or your love for chocolate; instead, they come together in perfect harmony. So why settle for just plain cupcakes when you can have espresso cupcakes with milk chocolate ganache ? Try it out for yourself now and thank me later!

Ingredient List

“Get ready to have your caffeine fix with a sweet twist!”

Let’s dive into the ingredient list to make some delicious Espresso Cupcakes with Milk Chocolate Ganache. We will need the following ingredients:

Dry Ingredients:

  • 1 and 1/2 cups (188g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons instant espresso powder
  • 1/4 cup (21g) unsweetened cocoa powder

Wet Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (120ml) milk

Chocolate Ganache:

  • 1 cup (180g) white chocolate chips
  • 1/2 cup (120mL) heavy cream

Make sure you have all of the ingredients before starting to bake. Trust me, you don’t want to get halfway through your recipe just to find out that you’re missing something important.

The Recipe How-To

“Everything’s better with cupcakes, especially when it’s espresso-infused”

Now that you have gathered all the ingredients, it’s time to turn them into delicious Espresso Cupcakes with Milk Chocolate Ganache!

Espresso Cupcake Batter:

  1. Preheat your oven to 350 F (180 C), and prepare your cupcake molds with liners.
  2. In a medium-sized bowl, combine 2 cups of all-purpose flour, 3 teaspoons of baking powder, 1/2 teaspoon of baking soda and 1/2 teaspoon of salt.
  3. In a separate mixing bowl, beat 1/2 cup (1 stick) of unsalted butter until smooth for about 2 minutes using an electric mixer on medium-high speed. Gradually add 1 cup granulated sugar, until the mixture is light and fluffy.
  4. Add 2 eggs, one at a time, beating well after each addition. At this point, reduce to low speed on your mixer and beat in 3 teaspoons of instant espresso powder dissolved in 1/4 cup of milk and 1 teaspoon vanilla extract.
  5. While continuing to mix on low speed, gradually add the dry ingredients mixture (flour mix), alternating with the rest of the milk (3/4 cup), starting from dry ingredients mixture and ending up with it. Scrape down sides of the bowl especially if you use a stand mixer.
  6. Mix until just blended together and then increase to medium speed for 2 minutes or so.

Chocolate Ganache:

While the cupcakes cool down, make the ganache which will be the topping/filling.

  1. Chop 8 oz of milk chocolate and 4 oz white chocolate into small pieces and place them in two separate heat-proof bowls.
  2. Pour 1/2 cup heavy cream into a small saucepan and gently heat until bubbles begin to form around the edges.
  3. Pour half of the cream onto the milk chocolate and the other half on the white chocolate. Let each bowl sit for 1 minute before mixing them separately using a whisk until smooth.
  4. You can use either of them as fillings or frosting or you can combine them to get a beautiful Milk Chocolate Ganache by stirring one into the other in parts until it all comes together.

Assembling Your Espresso Cupcakes:

Once your cupcakes are cooled down, it’s time to assemble!

  1. Use a melon baller, or small knife, to carve out a small amount from the center of each cupcake. Fill this indentation with your ganache frosting mixture or filling of choice.
  2. If using one type of ganache frosting, Frost each cupcake with your desired amount of ganache.
  3. Garnish your cupcakes with toppings such as chocolate chips for the classic, rich flavor or instant espresso powder for the coffee lover’s delight!

Your delicious, moist Espresso Cupcakes with Milk Chocolate Ganache are now ready to be enjoyed

Substitutions and Variations

“Indulge in these heavenly espresso cupcakes”

Are you looking to switch up the flavors of these espresso cupcakes? There are plenty of substitutions and variations that you can make to suit your preferences. Here are some ideas to get you started:

– Switch up the chocolate ganache: While this recipe calls for milk chocolate ganache, you could easily swap it out for dark chocolate or even white chocolate ganache. If you’re feeling adventurous, try making a coffee-flavored ganache by infusing the cream with instant espresso powder.

– Make them gluten-free: To make these cupcakes gluten-free, simply swap out the all-purpose flour for a gluten-free flour blend. Keep in mind that the texture may be slightly different, but they should still taste just as delicious.

– Make them vegan: Swap out the eggs for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use vegan butter instead of regular butter in the cupcake batter. For the ganache, use dairy-free milk and vegan chocolate chips.

– Add some texture: Want to add a little something extra to these cupcakes? Try folding in some chopped nuts like pecans or walnuts into the cupcake batter, or sprinkling some on top of the ganache.

– Make them mocha cupcakes: Want an even stronger coffee flavor? Mix some cocoa powder into the cupcake batter to make them mocha cupcakes.

No matter what substitutions or variations you choose, these espresso cupcakes with milk chocolate ganache will be sure to satisfy your cravings for something sweet and indulgent with a kick of caffeine.

Serving and Pairing

“Be prepared for a chocolate overload with our milk chocolate ganache”

What could be better than enjoying an espresso cupcake with a rich milk chocolate ganache topping? Not much, I can assure you. These cupcakes are perfect on their own, but there are plenty of ways to add an extra dimension of flavor to your dessert.

If you’re feeling indulgent, serve your espresso cupcakes alongside a scoop of creamy vanilla ice cream. The sweetness of the ice cream will help balance out the richness of the chocolate ganache and add a new texture to the mix. If you’re looking for something with a bit more zing, try adding fresh berries or a raspberry coulis. The tartness of berries cuts through the richness of the ganache beautifully and provides a lovely freshness to each bite.

Of course, coffee lovers might prefer pairing their espresso cupcakes with a strong cup of coffee or even an espresso shot. The boldness of coffee complements the deep flavors in the chocolate ganache and adds an extra level of richness to the dessert. If you’re feeling adventurous, try infusing your coffee with a cinnamon stick or nutmeg for added spice.

For those who prefer something sweeter alongside their cupcakes, why not try a salted caramel sauce or some toasted marshmallows? The salty-sweet flavor profile is always popular, and it pairs particularly well with milk chocolate. You could also whip up some fresh cream and drizzle over the cupcakes for that classic tea party feel.

Whatever your preference may be, these delicious espresso cupcakes are sure to impress your guests at any gathering.

Make-Ahead, Storing and Reheating

“Just like your morning cup of coffee, but in cupcake form”

There’s nothing more satisfying than enjoying a freshly made cupcake, but what about those times when you don’t have time to bake or wish to prepare ahead? Don’t fret; these espresso cupcakes with milk chocolate ganache are perfect for make-ahead, storing and reheating. Here are my top tips for keeping your cupcakes tasting as fresh as the day they were made.

Make-ahead: To get ahead of your baking schedule, you can make the cupcakes a day or two in advance. Once your cupcakes have cooled fully, store them in an airtight container at room temperature. The ganache can be prepared earlier and stored separately in the fridge.

Storing: If you’ve made more than you need, remember that storing them well is key to maintaining their freshness. Place the remaining cupcakes in an airtight container and store them in the fridge, which will help keep them fresh for up to 3 days. When it’s time to serve, allow your cupcakes to come back to room temperature for around 30 minutes before frosting.

Reheating: While these cupcakes taste best at room temperature, if you prefer them warm or heated, there are various options. You can zap them into the microwave for around 10 seconds or place them in a preheated oven at 350°F (180°C) for 5 minutes or until just heated through (watch out that they don’t dry out).

Take care not to expose the cupcakes to heat for too long as it may dry out the sponge and cause deflation or loss of structure. In any case, frosting should always be added after reheating.

Following these simple steps, you can enjoy your delicious espresso cupcakes with milk chocolate ganache anytime without compromising their texture or flavor.

Tips for Perfect Results

“Satisfy your sweet tooth and get your caffeine boost with these espresso cupcakes”

Want to make sure your espresso cupcakes with milk chocolate ganache turn out perfectly every time? Here are some tips and tricks from a seasoned barista:

1. Use Room Temperature Ingredients

Before starting the recipe, make sure your eggs and butter are at room temperature. Room temperature ingredients blend more easily and result in a smoother batter, ensuring evenly baked cupcakes.

2. Measure Accurately

Baking is a science, and measuring ingredients accurately is crucial for perfect results. Use measuring cups and spoons, not just eyeballing.

3. Don’t Overmix the Batter

Overmixing the batter can cause tough and dry cupcakes. Mix until just combined, or until the ingredients disappear into the batter.

4. Preheat Oven Before Baking

Preheat the oven before mixing the batter so it’s hot and ready to go when the batter is prepared.

5. Be Mindful of Baking Time

Be mindful of baking time since even a minute can make a difference between underbaked or burnt cupcakes. Set a timer for 15-17 minutes, check on them periodically, and insert a toothpick into the center of a cupcake; if it comes out clean or with just a few crumbs attached, they are done.

6. Cool Before Frosting

Let the cupcakes cool completely in their pan for at least 5-10 minutes before removing them to finish cooling on wire racks. Frosting too soon will melt it or create air bubbles in it.

7. Use High-Quality Chocolate

High-quality chocolate for both ganache filling and frosting will elevate the final taste of your espresso cupcakes with milk chocolate ganache to another level. Semisweet or dark chocolate is recommended to balance out sweetness.

By following these simple tips, you’ll get perfect results every time you bake this delicious dessert that will impress your friends and family!


As you prepare to bake these delicious espresso cupcakes with milk chocolate ganache, you are bound to have a few questions. Fear not, for I have compiled a list of frequently asked questions and their answers to help guide you throughout the baking process. Whether you are wondering about ingredient substitutions or how to store these delightful treats, read on for clarification and solutions.

Can you put ganache in the middle of a cupcake?

To give your cupcakes a rich and indulgent flavor, start by filling the centers with a generous scoop of ganache filling, using approximately half a tablespoon per cupcake. Once the ganache is in place, grab your Ateco tip 844 and pipe the chocolate buttercream frosting onto the top of each cupcake, making sure to cover the ganache filling completely. To add a finishing touch, you can sprinkle some cocoa powder on the frosting.

What is the difference between chocolate glaze and ganache?

When it comes to coffee, there are different types of toppings that you can use to enhance its flavor. One of these is icing, which is a thin layer of topping that is thicker than glaze but not as thick as frosting. There is also a chocolate icing called ganache that’s quite popular. One thing to note is that while icings stiffen as they dry and set quickly, glazes set but don’t harden due to their lower sugar content.

How do you store cupcakes with ganache?

If you’re planning to make cupcakes ahead of time, it’s possible to do so and store them for a while before frosting them. You can keep them at room temperature for 3 – 5 days without any frosting. If you’re not planning to use them within that time frame, you can also store them in the freezer for up to 6 months, just make sure to wrap them securely.

How to make mocha cupcakes from scratch?

For this recipe, you will need a cup of sugar, half a cup of cold brewed coffee, half a cup of canola oil, two large eggs at room temperature, three teaspoons of cider vinegar, three teaspoons of vanilla extract, one and a half cups of all-purpose flour, and one-third cup of baking cocoa.

Bottom Line

In conclusion, this recipe for Espresso Cupcakes with Milk Chocolate Ganache is a delicious and easy way to enjoy the flavors of coffee and chocolate in a creative dessert. With the perfect blend of ingredients, these cupcakes are moist, fluffy and simply scrumptious! The espresso powder adds that touch of richness while the ganache provides a smooth and creamy texture. It’s not only easy to make but it also offers opportunities for customization and substitution to cater to different dietary requirements or preferences.

Whether you’re a coffee lover or just enjoy decadent desserts, this recipe is sure to impress. So, what are you waiting for? Follow these instructions and tips, gather your ingredients, preheat your oven and start baking! In no time you will have a delicious batch of Espresso Cupcakes with Milk Chocolate Ganache that will not only satisfy your taste buds but also impress your guests. Trust me when I say that once you’ve tried these cupcakes, you won’t want to go back to any other dessert. So go ahead and indulge in this amazing treat today!

Espresso Cupcakes With Milk Chocolate Ganache

Espresso Cupcakes With Milk Chocolate Ganache Recipe

Decadent is the only way to describe these cupcakes. The rich, mocha cake is filled with even richer chocolate ganache, then, as if that weren't enough, Emily Luchetti tops it all off with white chocolate frosting. These are so good, they'll last a day, if even that long.
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Prep Time 40 mins
Cook Time 20 mins
Course Dessert
Cuisine Fusion
Servings 12 cupcakes
Calories 493.9 kcal



  • 1 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 -3 teaspoons instant espresso powder (depending on how pronounced you want the coffee flavour to be)
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk

Milk Chocolate Ganache

  • 2/3 cup heavy cream (whipping)
  • 5 1/2 ounces milk chocolate, finely chopped

White Chocolate Frosting

  • 4 1/2 ounces white chocolate, finely chopped
  • 1 3/4 cups confectioners' sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 3/8 cup unsalted butter, softened
  • 1 pinch salt


  • Make the cupcakes: Preheat the oven to 350°F (175°C). Line 12 cupcake wells with paper liners.
  • Sift together the flour, baking soda, baking powder, and salt. Stir in the espresso powder.
  • Using an electric mixer on medium speed, beat the butter with the granulated sugar until light, 1 minute with a stand mixer or 2 minutes with a handheld mixer. Add the eggs, one at a time, beating well after each addition. Continue to beat the mixture for 1 minute with a stand mixer or 2 minutes with a handheld mixer.
  • On low speed, alternately add the dry ingredients and the milk in 2 additions, stirring until incorporated after each addition.
  • Pour the batter into the paper-lined cupcake wells. Bake until a skewer inserted in the middle comes out clean, about 20 minutes. Let cool to room temperature, then remove from the pans.
  • Make the ganache: Place the cream in a small, heavy-bottomed saucepan and warm over medium-high heat until it begins to bubble around the edges, about 5 minutes. Remove the pan from the stove, add the chocolate, and whisk until smooth. Transfer to a bowl and place plastic wrap directly over the ganache. Refrigerate until cold.
  • Make the frosting: Melt the white chocolate in a double boiler. Stir until smooth. Let cool to room temperature.
  • Sift the confectioners' sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Refrigerate until firm enough to frost the cupcakes, about 30 minutes.
  • Cut out about one quarter of the inside of each cupcake with a small paring knife. With a pastry bag, fill the indent with the milk chocolate ganache.
  • Frost each cupcake with the white chocolate frosting.
  • Note: The cupcakes can be made a day in advance; wrap in plastic wrap and store at room temperature.
  • The ganache can be made several days ahead and kept refrigerated.
  • The frosting can be made a day ahead and stored at room temperature.
  • For maximum flavor and moistness, fill and frost the cupcakes the day you plan to serve them.

Add Your Own Notes


Serving: 1500gCalories: 493.9kcalCarbohydrates: 59.4gProtein: 4.9gFat: 27.1gSaturated Fat: 16.6gCholesterol: 92.1mgSodium: 175.8mgFiber: 0.8gSugar: 46.8g
Keyword < 60 Mins, Dessert, Kid-Friendly, Oven
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