Paula Deen's Chocolate Cupcakes with Coffee Cream Filling

Brandy Bender


I love Cupcakes with cream fillings in them! Yummy Yummy to my tummy! LOL

Recipe courtesy of

★★★★★ 1 vote
24 - 30 Cupcakes
45 Min
40 Min


2 1/4 c
all-purpose flour
2 c
3/4 c
unsweetened 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 large
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


1Preheat the oven to 350 degrees F. Line muffin pans with paper liners and set aside.
2In 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.
3Spoon 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.
4Spoon 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.
5Spread the Coffee Butter cream frosting evenly over the cupcakes and garnish with chocolate covered coffee beans, if desired.
7Coffee 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
9Coffee 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

About Paula Deen's Chocolate Cupcakes with Coffee Cream Filling