Cupcakes with Chocolate-Coffee Ganache

75 30 servings, 1 cupcake (31 g) each
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30 servings, 1 cupcake (31 g) each

Putting chocolate-coffee ganache on angel-food cupcakes was a stroke of genius. Adding mocha filling? You can just imagine how these'll go over!

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Prepare cake batter as directed on package. Spoon into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. Cool in pans 10 min. Remove to wire racks; cool completely.
  • Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful not to cut through to bottom of cupcake. Dissolve 1 tsp. coffee in water in medium bowl. Stir in half of the Cool Whip. Spoon into resealable plastic bag; seal bag. Cut corner off one bottom corner of bag; use to pipe Cool Whip mixture into centres of cupcakes, adding about 1-1/2 tsp. to each. Cover with removed cupcake pieces.
  • Microwave remaining Cool Whip and chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Stir in remaining coffee until dissolved. Cool slightly. Spoon over cupcakes; top with sprinkles.


It's important to bake cupcakes immediately after filling muffin cups to prevent cupcakes from sticking to paper liners.


  • 30 servings, 1 cupcake (31 g) each

Nutritional Information

Serving Size 30 servings, 1 cupcake (31 g) each
Calories 90
% Daily Value
Total fat 2.5g
Saturated fat 2g
Cholesterol 0mg
Sodium 115mg
Carbohydrate 16g
Dietary fibre 0g
Sugars 9g
Protein 2g
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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