Chocolate Cupcakes with Coffee Cream Filling
Based on 10 Reviews
Servings: 24 to 30 cupcakes
Prep Time: 20 min
Cook Time: 40 min
Difficulty: Moderate
Ingredients Add to grocery list
2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup strong brewed coffee, cooled
3 large eggs
1 (8-ounce) container sour cream
1 teaspoon vanilla extract
Coffee Cream Filling, recipe follows
Coffee Buttercream, recipe follows
Chocolate covered coffee beans, for garnish, optional
Coffee Buttercream Frosting:
1/2 cup butter, softened
3 cups confectioners’ sugar
1/4 cup strong brewed coffee
Coffee Cream Filling:
1 (3-ounce) package cream cheese, softened
1/4 cup coffee-flavored liqueur
1 (8-ounce) container frozen chocolate flavored whipped topping, thawed
Directions
Preheat the oven to 350 degrees 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 the sour cream and vanilla.
Spoon the batter evenly into prepared muffin cups, filling each 2/3 full. Bake until a tester inserted in center comes out clean, for 16 to 18 minutes. Let them cool in pans on wire racks for 5 minutes. Remove from the pans and cool completely on wire racks.
Spoon Coffee Cream Filling into a squeeze bottle with a long narrow tip. Insert the tip into the top of cupcake and squeeze about 1 tablespoon of filling into center of each cupcake.
Spread the Coffee Butter cream frosting evenly over the cupcakes and garnish with chocolate covered coffee beans, if desired.
Coffee Cream Filling:
In a small bowl, whip the cream cheese at medium speed with an electric mixer until smooth. Slowly add the liqueur and fold in the whipped topping. Cover and chill.
Yield: 1 1/4 cups
Coffee Buttercream Frosting:
In a medium bowl, beat the butter at medium speed with an electric mixer until creamy. Gradually add the confectioners’ sugar, beating until smooth, then beat in the coffee.
Yield: 2 1/2 cups
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Reader Comments:
Delcious Every one of your recipes I have used my family loves. Of course I am talking kids and grandkids. Thank you for your gift of laughter and sharing of your family. Pat Gunnells
By Pat Gunnells on September 30, 2011
Me encantan las recetas y la forma de ser de Paula Deen. Felicidades. Quiero hacer esta receta pero no entiendo que es container frozen chocolate flavored whipped topping, si me pudieran ayudar se los agradezco de antemano.
By Mariela on July 08, 2011
Not a fan of coffee, but love the choc filling for the cupcake. What would I replace the 1/4 c coffee flavored liqueur with for all choc filling. How could I then change for strawberry? Thanks, Veronica
By Veronica Merkl on April 21, 2011
I want everyone to know that these are the absolute best cupcakes you will ever eat in your entire life. Yes, they do take a little time to make, but it is sooooooo worth it! The coffee and butter cream is a match made in heaven that I'm sure you will enjoy.
By David Dowless on February 23, 2011
slaaaam (hallo) paula Iam tahani from saudi arebia And ilove you so much your cupcake seem pirfect i will try it I want to see you in saudi channel soon We love you Slaaaaam
By Anonymous on December 23, 2010
My aunt just made these for me for my birthday. I can't even describe how AWESOME they are. Wonderful. I'm going to try to make them for my daughter now. 
By Anonymous on August 30, 2010
I made these and everyone loved them!! I'm a coffee lover and these are delicious!!
By Anonymous on January 09, 2010
I made these for a girlfriend's birthday luncheon. They were amazing!!! For the filling, I used Nocello for the coffee liqueur for a nutty flavor and Starbucks chocolate expresso beans on top.....on my goodness.....I will dream about these!!! Even those that don't care for coffee flavored things loved these!
By Anonymous on November 23, 2009
They are very good. Husband took a few to work and the guys ordered a case each. I wasn't able to find the chocolate flavored whip but used vanilla flavored instead. This reciepe has been added to my cookbook. Will make again. thanks, andi
By Anonymous on November 21, 2009
By Anonymous on November 18, 2009
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