Coffee Kahlua Cupcakes

Recipe Rating:
 19 Ratings
Serves: 24-30 cupcakes
Prep Time:
Cook Time:
Cooking Method: Bake


2 1/4 c all purpose flour
2 c sugar
3/4 c cocoa, unsweetened (plus 2 tb for frosting)
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 c vegetable oil
1 c stong brewed coffee (cooled)
3 large eggs
1 8 oz sour cream
2 tsp pure vanilla extract (reserve 1 for frosting)
2 3 oz pkgs cream cheese ( 1 for cream filling 1 for frosting)
1/4 c coffee liquer ( for cream filling)
1 8 oz chocolate cool whip (cream filling)
1/2 c butter (softened) for frosting
2 c confectioners sugar for frosting
1/4 c strong brewed coffee (cooled for frosting)
chocolate covered coffee beans for garnish (optional)

The Cook

Dee Svoboda Recipe
Lightly Salted
Hastings, NE (pop. 24,907)
Member Since Oct 2010
Dee's notes for this recipe:
These are the most moist, delicious cupcakes I have ever had! They sound so rich, but they are just perfect. I dont drink coffee and never have but LOVED these. Made them for a present and everybody asked for recipe.
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Kitchen Crew
My goodness, these cupcakes are downright addictive! The frosting and filling are light and creamy... just the right accompaniment for the rich cupcake.


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.
While cupcakes are baking, Make the cream filling...recipe follows. 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:

1 (3-ounce) package cream cheese, softened
1/4 cup coffee-flavored liqueur
1 (8-ounce) container frozen chocolate flavored whipped topping, thawed
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.
Coffee Buttercream Frosting:

1/2 cup butter, softened
2 cups confectioners' sugar
1/4 cup strong brewed coffee
2 TB Cocoa
1 pkg Cream Cheese
1 tsp Vanilla
In a medium bowl, beat the butter at medium speed with an electric mixer until creamy. Gradually add the confectioners' sugar, beating until smooth, add cream cheese, Vanilla and Cocoa then beat in the coffee till frosting has a sheen to it.

About this Recipe


1-5 of 76 comments

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user Wendy Rusch snooksk9 - Feb 22, 2011
Nummy...cute cupcake papers!!! thanks for this post
user Dee Svoboda Deneeta - Feb 22, 2011
Your welcome! My very first post on this site. i hope I didnt forget anything :) They are NUMMY!
user mary flood marycrocker - Feb 26, 2011
Can you substitute Marscapone chhese for the cream cheese
user Kitchen Crew JustaPinch - Mar 31, 2011
I tried this recipe and say it's Family Tested & Approved!
user Kitchen Crew JustaPinch - Mar 31, 2011
I shared a photo of this recipe. View photo

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