Chocolate Cappuccino Cream Puffs
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 30 puffs
  • ½ cup butter
  • 1 cup water
  • ½ teaspoon salt
  • 3 teaspoons sugar
  • 1 cup plus 2 tablespoons flout
  • 4 large eggs
  • 2 tablespoons cocoa powder
For the Chocolate Ganache
  • ½ teaspoon vanilla extract
  • ½ cup heavy cream
  • 4 ounces bittersweet chocolate
For the Coffee Whipped Cream
  • 1-1/2 cups heavy cream
  • ½ teaspoon vanilla extract
  • 1 teaspoon instant coffee
  1. Preheat the oven to 425 degrees F.
  2. In a large saucepan, bring the butter, water, sugar and salt to a rolling (or rapid) boil.
  3. Add the flour all at once to the saucepan over medium heat and stir quickly. Continue stirring until the dough forms a ball and pulls away from the sides of the saucepan.
  4. Transfer the dough to large mixing bowl. Using an electric mixer, beat the dough on low speed until the dough is warm to the touch (between 110 F to 140 F).
  5. Add the cocoa powder and one egg to the dough and mix thoroughly on medium speed. Add the remaining eggs one at a time making sure that the eggs are completely mixed into the dough before adding the next one.
  6. Line baking sheets with parchment paper. Using two spoons, drop the dough onto the parchment paper.
  7. Bake for 10 minutes at 425 degrees F. Lower the oven temperature to 375 degrees F and continue baking for 20 to 25 minutes. The puffs should be very crisp and browned.
  8. Remove from the oven and allow to cool slowly.
  9. Once the puffs have cooled, slice the top third off. Fill the puffs with the Coffee Whipped Cream (see recipe below).
  10. Replace the tops and drizzle with Chocolate Ganache (see recipe below).
For Chocolate Ganache
  1. In a small saucepan over medium heat, bring the heavy cream and vanilla to a boil.
  2. While the cream and vanilla are heating, roughly chop the chocolate until it is in small pieces. Add the chocolate to a small mixing bowl.
  3. Once the cream and vanilla has come to a boil, pour the liquid over the chocolate. Stir together until thoroughly mixed.
  4. Allow the chocolate ganache to cool to room temperature. Stir occasionally.
For Coffee Whipped Cream
  1. Place a mixing bowl and the whisk attachment for an electric mixer in the freezer for 5 minutes or until thoroughly chilled.
  2. Pour the heavy cream, vanilla and instant coffee in the chilled. Using an electric mixer with the chilled whisk, whip the cream mixture on high until stiff peaks form.
Recipe by Runner's Tales at