chocolate coffee cupcakes with coffee cream filling

How To Make chocolate coffee cupcakes with coffee cream filling

• Step 1
  Preheat oven to 350 degrees. Line muffin tins with 30 paper liners.
• Step 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.
• Step 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.
• Step 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.
• Step 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.
• Step 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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