Shelly's Recipe

CHOCOLATE CUPCAKES WITH COFFEE CREAM FILLING AND FROSTING

Category: Cupcakes

2-1/4 cups all-purpose 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 each vegetable oil, strong brewed coffee, cooled
3 large eggs
1 ctn (8 oz.) sour cream
1 tsp. vanilla extract
optional Chocolate covered coffee beans to garnish

Coffee Cream Filling
1 pkg. (3 oz.) cream cheese, softened
1/4 cup coffee-flavored liqueur
1 tub (8 oz.) frozen chocolate whipped topping, thawed

Coffee Buttercream Frosting:
1/2 cup butter or margarine, softened
3 cups confectioners' sugar
1/4 cup strongly brewed coffee

Heat oven to 350 F. Line muffin pans with paper liners and set aside.

In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder and salt. Add oil, coffee and eggs. Beat at medium
speed with an electric mixer until smooth. Mix in sour cream and vanilla. Spoon batter evenly into muffin cups, filling each 2/3 full. Bake until a tester inserted in center comes out clean, 16 - 18 minutes.

Let them cool in pans on wire racks 5 minutes. Remove from pans and cool completely on wire racks.

Filling In a small bowl, whip cream cheese at medium speed with an electric mixer until smooth. Slowly add liqueur and fold in whipped topping. Cover and chill. Spoon Coffee Cream Filling into a squeeze bottle
with a long narrow tip. Insert the tip into the top of cupcake and squeeze 1
tbsp. filling into center of each cupcake.

Frosting: Spread Coffee Butter
Cream Frosting evenly over cupcakes and garnish with chocolate covered
coffee beans, if desired. Makes 1-1/4 cups.

Frosting: In a medium bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add confectioners sugar, beating until smooth. Beat in coffee. Makes 2 1/2 cups frosting. Makes 24-30 cupcakes.