Chocolate Coffee Cupcakes With Coffee Cream Filling Recipes

Steps:

• 1. Preheat the oven to 350 degrees F. Line muffin pans with paper liners and set aside.
• 2. In 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.
• 3. Spoon 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.
• 4. Spoon 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.
• 5. Spread the Coffee Butter cream frosting evenly over the cupcakes and garnish with chocolate covered coffee beans, if desired.
• 6. ----------------------------------------------------
• 7. Coffee 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
• 8. ----------------------------------------------------
• 9. Coffee 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

Steps:

• Preheat oven to 350 degrees. Line muffin tins with 30 paper liners.
• 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.
• 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.
• 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.
• 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.
• I bake the cupcakes a day ahead. Then day of event I fill and frost cupcakes. Make sure you hide one for yourself!

Steps:

• Preheat the oven to 350 degrees F. Line muffin pans with paper liners and set aside. In 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. Spoon 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. Spoon 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. Spread the Coffee Butter cream frosting evenly over the cupcakes and garnish with chocolate covered coffee beans, if desired. Coffee Cream Filling: 1 (3-ounce) package cream cheese, softened 1/4 cup coffee-flavored liqueur 1 (8-ounce) container frozen chocolate flavored whipped topping, thawed 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 Coffee Buttercream Frosting: 1/2 cup butter, softened 3 cups confectioners' sugar 1/4 cup strong brewed coffee 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