CHOCOLATE COFFEE CUPCAKES WITH COFFEE CREAM FILLING

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chocolate Coffee Cupcakes with Coffee Cream Filling image

If you love chocolate & coffee, you will love these. Takes some time, but well worth the effort. I needed an adult dessert and made a double batch of these for my daughters baby shower thinking I would have plenty leftover for "me". BIG mistake. I went home with 4 leftover. Had to leave for an errand. Upon my return all 4 extra cupcakes had disappeared. Thanks to my son who stopped in to see how the shower went.

Provided by Kathy Joppie @KoffeeQueen

Categories     Cakes

Number Of Ingredients 15

2 1/4 cup(s) flour
2 cup(s) sugar
3/4 cup(s) dark cocoa powder
1 1/2 teaspoon(s) baking soda
1 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 cup(s) vegetable oil
1 cup(s) strong brewed coffee, cooled
3 large eggs
1 tablespoon(s) nutella
8 ounce(s) container sour cream
1 teaspoon(s) vanilla
COFFEE CREAM FILLING
COFFEE BUTTERCREAM FROSTING
GARNISH: CHOCOLATE COVERED COFFEE BEANS

Steps:

  • Preheat oven to 350 degrees. Line muffin tins with 30 paper liners.
  • In a large bowl, conbine flour, sugar, cocoa, baking soda, baking powder and salt. Add oil, coffee, nutella and eggs beating until smooth. Stir in sour cream and vanilla.
  • Spoon batter evenly into prepared muffin cups, filling each 2/3 full. Bake for 16-18 minutes or until tester come out clean when inserted in center. Let cool in pans on wire racks for 5 minutes. Remove from pans and continue cooling on wire racks.
  • Spoon chilled Coffee Cream Filling into a pastry bag with a narrow tip. Insert tip into top of cupcake and squeeze about 1 tablespoon of filling into center of each. You can feel the cupcake begin to plump. Be careful not to overfill as the cupcake will crack open. COFFEE CREAM FILLING 8 oz container Chocolate flavored Cool Whip, thawed 3 oz package Cream Cheese, softened 1/4 cup Hazlenut flavored syrup (used for coffee) Combine whipped topping and cream cheese. Beat at medium speed until smooth. Add flavored syrup. Cover and chill.
  • COFFEE BUTTERCREAM FROSTING 1/2 cup butter, softened 3 cups powdered sugar 1/4 cup Hazelnut flavored syrup Any extra Coffee Cream Filling Beat butter until creamy. Gradually add powdered sugar, beating until smooth. Beat in flavoring and extra coffee cream filling. Chill 1/2 hour then frost cupcakes. Garnish with chocolate covered coffee beans.
  • I bake the cupcakes a day ahead. Then day of event I fill and frost cupcakes. Make sure you hide one for yourself!

There are no comments yet!