Dee Svoboda Recipe

Coffee Kahlua Cupcakes

By Dee Svoboda Deneeta


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

Dee's Story

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.

Blue Ribbon Recipe

Notes from the Test Kitchen:
My goodness, these cupcakes are downright addictive! The frosting and filling are light and creamy... just the right accompaniment for the rich cupcake.

Ingredients

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)

Directions Step-By-Step

1
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.
2
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.
3
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

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Collection: Mothers' Day


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76 Comments

user
Deandra Miller btrflyqt85
Jun 6, 2014
I have to tell you that it is rare to come across a good recipe and have it be from scratch. I get really disappointed when I see most of the recipes here are from box because I just don't make them. Thank you for this great recipe!
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Claudia Johnson Claudia1015
Dec 4, 2012
Here I go again. Unfortunately when you print the recipe, the original version prints and does not separate the Filling and Frosting ingredients/directions like you see in the recipe. Perhaps that can be corrected.
user
Claudia Johnson Claudia1015
Dec 4, 2012
Also, thanks so much for separating the filling and frosting. It was very difficult to follow before, and I had to keep going back to re-read.
user
Claudia Johnson Claudia1015
Dec 4, 2012
Took these as a birthday treat and everyone raved about them. I now need to share the recipe with about 15 people. Only thing was frosting issue that has been mentioned several times. Add the coffee a little at a time. If you follow the recipe, you will be adding a ton of powdered sugar to get the icing stiff enough to hold its shape.
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Oct 13, 2012 - James CC Rice, AIA shared a photo of this recipe. View photo