Cream Cheese Mocha Cupcakes Recipe

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Cream Cheese Mocha Cupcakes Recipe

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I perk up cupcakes made from a boxed mix using coffee, a cream cheese filling and a silky chocolate ganache. My friends and family can’t get enough of them!—Andrea Franks, Carrollton, Texas
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 20 min. + cooling

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 2 tablespoons instant coffee granules
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 cup semisweet chocolate chunks
  • GANACHE:
  • 4 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 2 teaspoons corn syrup

Directions

Preheat oven to 350°. Line 24 muffin cups with paper liners. Prepare cake mix according to package directions, adding coffee granules before mixing batter. Fill paper-lined muffin cups two-thirds full.
In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Stir in chocolate chunks. Drop filling by rounded teaspoonfuls into center of each cupcake.
Bake 20-25 minutes or until cake springs back when lightly touched. Cool in pans 10 minutes before removing to wire racks to cool completely.
For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in corn syrup. Cool 10 minutes or until slightly thickened, stirring occasionally.
Dip tops of cupcakes in ganache. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Cream Cheese Mocha Cupcakes in Taste of Home Christmas Annual Annual 2014

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  • 1 package chocolate cake mix (regular size)
  • 2 tablespoons instant coffee granules
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 cup semisweet chocolate chunks
  • GANACHE:
  • 4 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 2 teaspoons corn syrup
  1. Preheat oven to 350°. Line 24 muffin cups with paper liners. Prepare cake mix according to package directions, adding coffee granules before mixing batter. Fill paper-lined muffin cups two-thirds full.
  2. In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Stir in chocolate chunks. Drop filling by rounded teaspoonfuls into center of each cupcake.
  3. Bake 20-25 minutes or until cake springs back when lightly touched. Cool in pans 10 minutes before removing to wire racks to cool completely.
  4. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in corn syrup. Cool 10 minutes or until slightly thickened, stirring occasionally.
  5. Dip tops of cupcakes in ganache. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Cream Cheese Mocha Cupcakes in Taste of Home Christmas Annual Annual 2014

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