Paula Deen's Chocolate Cupcakes with Coffee Cream Filling

Brandy Bender Recipe

By Brandy Bender MisDisturbed19

I love Cupcakes with cream fillings in them! Yummy Yummy to my tummy! LOL

Recipe courtesy of www.pauladeen.com


Recipe Rating:
 1 Rating
Serves:
24 - 30 Cupcakes
Prep Time:
Cook Time:

Ingredients

2 1/4 c
all-purpose flour
2 c
sugar
3/4 c
unsweetened cocoa powder
1 1/2 tsp
baking soda
1 tsp
baking powder
1/2 tsp
salt
1 c
vegetable oil
1 c
strong brewed coffee, cooled
3 large
eggs
8 oz
container sour cream
1 tsp
vanilla extract
coffee cream filling, recipe follows
coffee buttercream, recipe follows
chocolate covered coffee beans, for garnish, optional
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coffee cream filling
3 oz
package cream cheese, softened
1/4 c
coffee-flavored liqueur
8 oz
container frozen chocolate flavored whipped topping, thawed
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coffee buttercream frosting
1/2 c
butter, softened
3 c
confectioners' sugar
1/4 c
strong brewed coffee

Directions Step-By-Step

1
Preheat the oven to 350 degrees F. Line muffin pans with paper liners and set aside.
2
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.
3
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.
4
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.
5
Spread the Coffee Butter cream frosting evenly over the cupcakes and garnish with chocolate covered coffee beans, if desired.
6
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7
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
8
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9
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