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Category: Cupcakes
Prep Time: Cook Time: Total Time:
2 1/4 cups flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup vegetable oil
1 cup strong brewed coffee, cooled
3 large eggs
1 (8-oz) container sour cream
1 tsp vanilla extract
Coffee Cream Filling
1 (8-oz) container frozen chocolate flavored whipped topping, thawed
1 (3-oz) pkg cream cheese, softened
1/4 cup coffee-flavored liqueur
Coffee Buttercream Frosting:
1/2 cup butter, softened
3 cups confectioners sugar
1/4 cup coffee-flavored liqueur
Preheat oven to 350. Line 30 cups of 3 muffin pans with paper liners; set aside.
In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. Add oil, coffee, and eggs; beat at medium speed with an electric mixer until smooth. Stir in sour cream and vanilla. Spoon batter evenly into prepared muffin cups, filling each two-thirds full. Bake for 16 to 18 minutes, or until a tester inserted in center comes out clean. Let cool in pans on wire racks for 5 minutes. Remove from pans, and cool completely on wire racks.
Spoon Coffee Cream Filling into a squeeze bottle with a long narrow tip. Insert tip into top of cupcake, and squeeze about 1 tbsp of filling into center of each cupcake. Spread Coffee Buttercream Frosting evenly over cupcakes. Garnish with chocolate covered coffee beans, if desired. Makes 20 servings
Coffee Cream Filling: In a small bowl, combine whipped topping and cream cheese. Beat at medium speed with an electric mixer until smooth. Beat in liqueur. Cover and chill.
Coffee Buttercream Frosting: 1.In a medium bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add confectioners sugar, beating until smooth. Beat in liqueur.
Garnish: chocolate covered coffee beans
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CHOCOLATE CUPCAKES WITH COFFEE CREAM FILLING
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
2 1/4 cups flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup vegetable oil
1 cup strong brewed coffee, cooled
3 large eggs
1 (8-oz) container sour cream
1 tsp vanilla extract
Coffee Cream Filling
1 (8-oz) container frozen chocolate flavored whipped topping, thawed
1 (3-oz) pkg cream cheese, softened
1/4 cup coffee-flavored liqueur
Coffee Buttercream Frosting:
1/2 cup butter, softened
3 cups confectioners sugar
1/4 cup coffee-flavored liqueur
Preheat oven to 350. Line 30 cups of 3 muffin pans with paper liners; set aside.
In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. Add oil, coffee, and eggs; beat at medium speed with an electric mixer until smooth. Stir in sour cream and vanilla. Spoon batter evenly into prepared muffin cups, filling each two-thirds full. Bake for 16 to 18 minutes, or until a tester inserted in center comes out clean. Let cool in pans on wire racks for 5 minutes. Remove from pans, and cool completely on wire racks.
Spoon Coffee Cream Filling into a squeeze bottle with a long narrow tip. Insert tip into top of cupcake, and squeeze about 1 tbsp of filling into center of each cupcake. Spread Coffee Buttercream Frosting evenly over cupcakes. Garnish with chocolate covered coffee beans, if desired. Makes 20 servings
Coffee Cream Filling: In a small bowl, combine whipped topping and cream cheese. Beat at medium speed with an electric mixer until smooth. Beat in liqueur. Cover and chill.
Coffee Buttercream Frosting: 1.In a medium bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add confectioners sugar, beating until smooth. Beat in liqueur.
Garnish: chocolate covered coffee beans
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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