Real Recipes From Real Home Cooks ®

chocolate coffee cupcakes with coffee cream filling

(6 ratings)
Recipe by
Kathy Joppie
Nashville, MI

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.

(6 ratings)
yield 24 -30 cupcakes
prep time 1 Hr
cook time 15 Min

Ingredients For chocolate coffee cupcakes with coffee cream filling

  • 2 1/4 c
  • 2 c
  • 3/4 c
    dark 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 lg
  • 1 Tbsp
  • 8 oz
    container sour cream
  • 1 tsp

How To Make chocolate coffee cupcakes with coffee cream filling

  • 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!

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