Paula Deen's Chocolate Cupcakes with Coffee Cream Filling
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| Recipe Rating: | |
| Categories: | Cakes, Chocolate, Other Desserts |
| Keywords: | sourcream, coffee, creamcheese, Vanilla, Buttercream, Cupcakes, whippedcream, coffeecream |
| 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 | |
| ---------------------------------------------------------- | |
| 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 |
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Directions
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
Comments
10 comments
Brandy Bender
MisDisturbed19
Brandy Bender [MisDisturbed19] has shared this recipe with discussion group:
CUPCAKES, PRETTY LIL CAKES
CUPCAKES, PRETTY LIL CAKES
Brandy Bender
MisDisturbed19
Brandy Bender [MisDisturbed19] has shared this recipe with discussion groups:
Bake Me Some of THAT
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Bakers Arise!
CFB (Comfort Food & Beverages)
Chocolate Cakes
Chocolate Lovers
chocolate lovers paradise
Chocolate-Chocolate-Chocolate
County and State Fair Baked Goods
Cream Cheese Creations
Dreams of Cheese
Easy cuisines
EZ Meals
Game Day Appetizers and snacks Recipes
Peanut Butter and Chocolate - The Perfect Marriage
Poor Mom's Frugal Recipes
Recipe Sharing
Recipes for picky toddlers and everyone else
Semi-Homemade!!
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.


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