Chocolate and coffee cupcakes with white heart

Name: Chocolate and coffee cupcakes with white heart
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12
Ingredients: Type 00 flour 3 ¾ tbsp; Sugar 2 tbsp; Butter 2 tbsp; White chocolate 0.75 oz; Egg yolks 1; Baking powder 0.4 tsp; Type 00 flour 1 cup; Sugar 0.6 cup; Butter ½ cup; Dark chocolate 2.8 oz; Unsweetened cocoa powder 0.3 cup; Coffee 0.7 tbsp; Eggs medium 2; Baking powder 1 tsp

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251

Calories per serving

Vegetarian

Energy Kcal 251
Carbohydrates g 27.7
of which sugars g 18.1
Protein g 3.3
Fats g 14.1
of which saturated fat g 8.13
Fiber g 0.9
Cholesterol mg 54
Sodium mg 31

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Makes: 12 pieces
Cost: Low

PRESENTATION

Chocolate coffee cupcakes are just what you need when you’re craving something extra but still soft and easy to enjoy. These aren't just any homemade cupcakes—each one has a moist and tender crumb, bursting with flavor from real arabica coffee and dark chocolate. At the center, there's a really really good surprise: a white chocolate filling that melts when you take a bite. This combo is super tasty, creating a fun contrast between the rich coffee-chocolate exterior and the creamy, slightly sweet core. These cupcakes are great for breakfast, a quick break with friends, or a late-night snack. You get the classic taste of mocha cupcakes, with an added texture that keeps things exciting every time you indulge.

Imagine starting your day with a batch of these chocolate coffee cupcakes. I mean, the way dark chocolate and coffee blend is aromatic and a bit bittersweet. Hitting that white chocolate filling? It's something special. Baking enthusiasts will appreciate how the cupcakes stay soft and fluffy, thanks to a pretty simple technique that layers the flavors rather than just mixing them. This kind of moist and tender cake is what people mean when they talk about a reliable cupcake recipe that works great every time. Whether you're into filled cupcakes or just seeking a new chocolate dessert for your next gathering, these little cakes tick all the boxes. They're sweet but not overly so, offering a melt-in-your-mouth experience. Honestly, it makes each one a treat you'll want to return to again and again. Plus, they're a great way to experiment with flavor layering and texture contrast—can't go wrong with that—making them a hit for anyone who loves to bake. If you're looking for something unique yet familiar, these cupcakes are sure to become a favorite in your dessert lineup. For sure.

INGREDIENTS

251

Calories per serving

Ingredients for the White Batter: Type 00 flour 3 ¾ tbsp (30 g); Sugar 2 tbsp (30 g); Butter 2 tbsp (30 g); White chocolate 0.75 oz (20 g); Egg yolks 1; Baking powder 0.4 tsp (2 g)

For the Chocolate and Coffee Batter (for 12 muffins): Type 00 flour 1 cup (120 g); Sugar 0.6 cup (120 g); Butter ½ cup (120 g); Dark chocolate 2.8 oz (80 g); Unsweetened cocoa powder 0.3 cup (20 g); Coffee 0.7 tbsp (10 g); Eggs 2 - medium; Baking powder 1 tsp (4 g)

Preparation

How to prepare Chocolate and coffee cupcakes with white heart

To prepare the cupcakes, start with the white heart batter: melt the white chocolate in a bain-marie. Then sift the flour with the baking powder in a bowl. Next, in the bowl of a stand mixer, pour the melted butter 2 and add the sugar 3 and cream the ingredients.

Then add the egg yolk 4, and once incorporated, also pour in the previously melted white chocolate 5. Transfer the mixture into a small bowl and add the sifted flour with the baking powder 6.

Mix the ingredients thoroughly 7. Take a baking tray with dimensions of approximately 6x4 inches and line it with parchment paper. Then pour the obtained batter 8. Level it out with the back of a spoon 9

to spread it evenly over the entire surface of the baking tray 10. Then bake in a preheated static oven for 15 minutes at 355°F. When it's cooked and well golden on the surface, take it out and let it cool 11. Then proceed to the chocolate and coffee cupcake batter: melt the dark chocolate in a bain-marie. Then sift the flour into a bowl, add the unsweetened cocoa and baking powder 12. Then repeat all the steps to make the batter as shown in the photo sequence from 1 to 4 (cream the melted butter with the sugar, add the eggs one at a time). Set the mixture aside for a moment and prepare the coffee to add to the cupcake batter.

Put cold water, preferably low in calcium, inside the boiler up to the safety valve 13 (otherwise, you'll get a longer coffee). Fill the filter with ground coffee 14 and level each teaspoon of coffee added by tapping the filter on the table with decisive movements 15, until you reach the edge of the filter.

Do not press with the teaspoon, nor make holes, and screw the coffee maker tightly 16 (to prevent the coffee from coming out from the sides while it rises), then place it on a low and steady flame to obtain a rich coffee. As the coffee rises, a dense foam will form 17; we recommend not letting the coffee gurgle too long to keep its aroma and sweetness intact. Then turn off the heat, and your coffee to use in the preparation is ready: stir it directly in the moka with a teaspoon to make it more homogeneous 18.

At this point, place the obtained mixture in a small bowl, add the melted dark chocolate 19, and pour in 0.35 oz of the coffee you made 20. Also, add the dry ingredients 21.

Mix the ingredients to obtain a homogeneous mixture 22. Then fill a piping bag with the help of a spoon 23. Take a 12-cup muffin tin, insert paper liners in each space, and then fill the mold to 3/4 with the batter 24.

At this point, you can unmold the white batter: place it on a cutting board and use a 0.8-inch round cutter to cut out rounds 25. Place the rounds of white batter in the center of each cupcake 26, letting them sink into the dark batter. Then bake the chocolate and coffee cupcakes with a white heart in a static oven at 340°F for 15-20 minutes, checking the doneness with a toothpick. Once baked, let them cool 27 and voilà: your chocolate and coffee cupcakes with a white heart are ready!