Paula Deen's Chocolate Cupcakes with Coffee Cream Filling

Brandy Bender Recipe

By Brandy Bender MisDisturbed19

24 - 30 Cupcakes
45 Min
40 Min

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

Recipe courtesy of

pinch tips: How to Peel Potatoes


2 1/4 c
all-purpose flour
2 c
3/4 c
unsweetened cocoa powder
1 1/2 tsp
baking soda
1 tsp
baking powder
1/2 tsp
1 c
vegetable oil
1 c
strong brewed coffee, cooled
3 large
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
coffee cream filling
3 oz
package cream cheese, softened
1/4 c
coffee-flavored liqueur
8 oz
container frozen chocolate flavored whipped topping, thawed
coffee buttercream frosting
1/2 c
butter, softened
3 c
confectioners' sugar
1/4 c
strong brewed coffee

Directions Step-By-Step

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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Peggy Boss Davidsmom
May 24, 2011
where do you get the coffee flavored liqueur?
Brandy Bender MisDisturbed19
May 25, 2011
From your local grocery store or liqour store
karen dunn katysue123
May 25, 2011
Your recipes are right up my alley....Thanks for sharing :))
Brandy Bender MisDisturbed19
May 25, 2011
No Problem, I hope you like them! :D
Diane Fritz dianeiscookinnow
Jun 8, 2011
Oh wow!!! This sounds wonderful, can't wait to make them, thanks!
Jan 19, 2012 - Brandy Bender shared this recipe with discussion group: CUPCAKES, PRETTY LIL CAKES
Mar 19, 2012 - Brandy Bender shared a photo of this recipe. View photo
Pat Sager gosaraland
Jul 14, 2012
In another recipe calling for coffee flavored liquor, I didn't want to use that because kids would be eating them. Instead, I made coffee syrup by boiling down strong coffee plus a some instant coffee crystals and sugar until it was a syrup. Used that in my recipe and it was sooo good. The syrup can be stored in the fridge for long periods of time.
Brandy Bender MisDisturbed19
Jul 15, 2012
Thank you for sharing that idea Pat! I will have to try that out sometime for my mom. She doesn't drink so she will love these cupcakes made with the coffee syrup. Thank again.