Chocolate Coffee Cupcakes with Coffee Cream Filling

1
Kathy Joppie

By
@KoffeeQueen

If you love chocolate & coffee, you will love these. Takes some time, but well worth the effort. I needed an adult dessert and made a double batch of these for my daughters baby shower thinking I would have plenty leftover for "me". BIG mistake. I went home with 4 leftover. Had to leave for an errand. Upon my return all 4 extra cupcakes had disappeared. Thanks to my son who stopped in to see how the shower went.

Rating:

★★★★★ 6 votes

Comments:
Serves:
24-30 cupcakes
Prep:
1 Hr
Cook:
15 Min

Ingredients

  • 2 1/4 c
    flour
  • 2 c
    sugar
  • 3/4 c
    dark 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
  • 1 Tbsp
    nutella
  • 8 oz
    container sour cream
  • 1 tsp
    vanilla
  • COFFEE CREAM FILLING

  • COFFEE BUTTERCREAM FROSTING

  • GARNISH: CHOCOLATE COVERED COFFEE BEANS

How to Make Chocolate Coffee Cupcakes with Coffee Cream Filling

Step-by-Step

  1. Preheat oven to 350 degrees. Line muffin tins with 30 paper liners.
  2. In a large bowl, conbine flour, sugar, cocoa, baking soda, baking powder and salt. Add oil, coffee, nutella and eggs beating until smooth. Stir in sour cream and vanilla.
  3. Spoon batter evenly into prepared muffin cups, filling each 2/3 full. Bake for 16-18 minutes or until tester come out clean when inserted in center. Let cool in pans on wire racks for 5 minutes. Remove from pans and continue cooling on wire racks.
  4. Spoon chilled Coffee Cream Filling into a pastry bag with a narrow tip. Insert tip into top of cupcake and squeeze about 1 tablespoon of filling into center of each. You can feel the cupcake begin to plump. Be careful not to overfill as the cupcake will crack open.

    COFFEE CREAM FILLING
    8 oz container Chocolate flavored Cool Whip, thawed
    3 oz package Cream Cheese, softened
    1/4 cup Hazlenut flavored syrup (used for coffee)

    Combine whipped topping and cream cheese. Beat at medium speed until smooth. Add flavored syrup. Cover and chill.
  5. COFFEE BUTTERCREAM FROSTING
    1/2 cup butter, softened
    3 cups powdered sugar
    1/4 cup Hazelnut flavored syrup
    Any extra Coffee Cream Filling

    Beat butter until creamy. Gradually add powdered sugar, beating until smooth. Beat in flavoring and extra coffee cream filling. Chill 1/2 hour then frost cupcakes. Garnish with chocolate covered coffee beans.
  6. I bake the cupcakes a day ahead. Then day of event I fill and frost cupcakes. Make sure you hide one for yourself!

Printable Recipe Card

About Chocolate Coffee Cupcakes with Coffee Cream Filling

Course/Dish: Cakes Chocolate



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