Chocolate Cupcakes with Mocha Cream and Chocolate Ganache Chocolate Cupcakes with Mocha Cream and Chocolate Ganache Israeli Kitchen This recipe takes a simple chocolate cupcake up a few culinary notches with a mocha cream topping and a drizzle of chocolate ganache. (Photo: Sarah F. Berkowitz)

Chocolate cupcakes with mocha cream and chocolate ganache

This easy cupcake recipe with a few fun twists yields a decadent and gourmet dessert.

  • Yield: 18 cupcakes
  • Prep time: 20 minutes
  • Cook time: 20 minutes

Chocolate cake is just one of those things – you either love it, or you're obsessed with it. There’s not really much in between. In this recipe we take a simple chocolate cupcake up a few culinary notches by swirling on a delicious mocha cream and drizzling the top with a rich, decadent chocolate ganache. The hint of cinnamon in the cake adds a depth of flavor, making this a dessert to remember.

As far as the whole wheat is concerned, no one’s going to notice as it gets masked by the deep chocolate color and flavor. But you’ll feel great knowing you’ve added an extra dose of fiber to an otherwise luscious dessert. Serve this with a hot cup of aromatic coffee, or a cup of milk for the younger crowd, and it will win rave reviews.


    For cake

  • 1 3/4 cup whole wheat pastry flour (or white whole wheat)
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup oil
  • 1/2 cup water
  • 1/2 cup coconut milk (or soymilk)
  • 2 teaspoons vanilla
  • 2 eggs, beaten
  • 1 cup boiling water
  • For the mocha cream

  • 8 ounces sweet whipping cream
  • 1 tablespoon instant coffee granules
  • 2 tablespoons sugar
  • Few drops hot water
  • For the ganache

  • 5 ounces chopped semi-sweet chocolate (or chocolate chips)
  • 4 ounces heavy cream (or whipping cream)


Preheat oven to 350° (175°). Line cupcake pans with paper liners.

Mix all dry ingredients until combined.

Add liquid ingredients and mix thoroughly. (Check for any floury lumps at the bottom of the mixing bowl.) Batter will be very liquidy.

Pour batter into a pitcher for easier pouring, or use ice cream scooper to fill cupcake liners 3/4 full.

Bake for 13-14 minutes or until tops spring back when lightly pressed. Do not overbake for even a minute, or these will be dry. Better to take out a bit early with this recipe; at worst the cupcakes will be a bit fudgy.

Cool completely on wire rack.

Chocolate Cupcakes with Mocha Cream and Chocolate GanacheThis rich chocolate ganache is the perfect complement to the mocha cream topping on these cupcakes. (Photo: Sarah F. Berkowitz)

To make ganache:

In a small pot on low heat, melt cream and chocolate and whisk until smooth.

Allow ganache to cool, and then pour into small Ziploc bag. (Placing the bag in a cup and folding over the top makes for an easy, mess-free pour.)

Release any extra air from bag and seal tightly. Snip corner of bag when ready to drizzle ganache.

To make mocha cream:

Beat whipping cream until stiff peaks form.

Mix coffee, sugar and a few drops of hot water to melt the granules. Add to cream and whip until incorporated.

Transfer whipping cream to large Ziploc bag. Snip corner and use as a pastry decorating bag. Squeeze swirls onto each cupcake.

Drizzle chocolate ganache over whipped cream mounds. Enjoy! (Goes without saying that you will, but we’ll say it anyway.)

Chocolate Cupcakes with Mocha Cream and Chocolate GanacheThese cupcakes are best served with a hot cup of aromatic coffee, or a cup of milk for the younger crowd. (Photo: Sarah Berkowitz)

Related Topics: Baking, Desserts

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen