Mocha Cafe Cream Cupcakes

By Jennifer McConnell
@Shutterbug81

These are the only cupcakes I can justify having for breakfast, since I figure I have a cup of coffee every morning, I'll just exchange the coffee for one of these!!!

These are absolutely awesome, and the recipe was created from a mixture of several different cupcake recipes. You'll definitely need to hide these, as they disappear quickly!!!

Rating:

★★★★☆ 7 votes

Comments:

50 Comments

Serves:

Prep:

30 Min

Cook:

15 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
I made a huge mess in the kitchen but it was well worth it! These are decadent and can be made as fancy as you want. It was fun trying to figure out how to make the hole in the middle perfect and even more fun when I decided to try an apple corer and it worked!! I cut one in half for the photo which gave me an excuse to eat one for lunch instead of waiting for tonight's dinner.

Serve with a tall glass of ice cold milk or a steaming cup of hot coffee.

NOTE: I did omit the 1/8 cup of coffee from the filling, the recipe does not say what to do with it, so I added it however it caused the mixture to curdle so i started over and omitted it and had no problem; The recipe makes a huge amount of filling - more than is needed.

Ingredients

1 box: triple chocolate cake mix made with pudding
1 1/3 c: cold strong coffee
3: eggs
1/4 c: sour cream
1/2 box: instant chocolate pudding
: 2-3 tbsp mocha powder
1/2 c: vegetable oil
4 oz: softened cream cheese
1/2 c: powdered sugar
1/2 c: unsalted butter
1 1/2 c: milk
1 box: instant chocolate pudding
6 oz: cool whip
1/8 c: cold strong brewed coffee
1 1/2 c: heavy whipping cream
4 Tbsp: mocha powder/mix
1/2 box: instant chocolate pudding mix
: powdered sugar (to thicken to desired consistancy)
: optional: chocolate covered coffee beans, chocolate curls, chocolate sprinkles for garnish ideas

How to Make Mocha Cafe Cream Cupcakes

Step-by-Step

1Mix cake mix as directed on box, subbing water for coffee. Add sour cream, mocha powder and pudding mix to the batter. Fill cupcake liners 2/3 full and bake for 15 minutes at 350 degrees.
2Using a knife, carve a hole ALMOST to the bottom of each cupcake once they are cooled, right in the center. I made the holes fairly big, as the filling is absolutely awesome (give it up for WENDY'S Boston Cream Filling, with a twist). in a bowl, cream together butter, cream cheese, add in powdered sugar, milk, and chocolate pudding, fold in cool whip til mixed. I use a ziplock bag with the corner snipped, and add the filling into it, piping each hole in each cupcake well over the top.
3In a mixing bowl, desolve mocha mix in the whipping cream. Beat til fluffy, then add pudding mix and powdered sugar to sweeten and thicken to your desired consistancy. Frost each cupcake either with a knife or by piping it on. Sprinkle just a fine dusting of mocha powder over top each cake, and then drizzle hersheys chocolate syrup over each one
4Can use Chocolate covered coffee beans, chocolate curls, and/or chocolate sprinkles for decoration and garnish.