Chocolate Cupcake with Coffee-Cream Filling

Recipe makes about 24 cupcakes.  These are about to go in the hot oven!

This step, cupcakes are already baked, cooled and individually filled with delicious coffee-cream filling.  The sprinkles on top are Sweetpea's work and idea.  I gave her that little pleasure of enjoyment being my souz chez :) 

So, here it is... the frosting plays a big role!  I cheated on this one though, I cut the frosting recipe in half due to the butter and sugar that's called for, and spread thinly on 24 cupcakes.  Same great taste except less sugar and fats!  Honestly, we all deserve to indulge a little bit on the sweet side every once in a while, aren't we?

As you can see, the inside shows the coffee-cream filling that is finger-lickin' good!!!  Hands down...the best cupcake I've ever tasted...and made thus far!

So, here it is...one of our guilty pleasures!  After weeks of begging...and begging...I finally gave in to my dear hubby's requests.  I made these cupcakes specially for him of which he's been craving for in a long time.  I have to admit, this is not a quick recipe.  There are three steps into it which are baking, filling and frosting.  But I tell ya'...the work and the wait are soooo worth it!!!  You know why he loves this so much?  It's because it has his three favorite ingredients in the world....chocolate, coffee and kahlua.  If you're like him, then yes, you get to enjoy every bit of your bite into this little piece of heavenly, delightful cupcake!  Here's how it sums up, the cupcake itself is mixed with cocoa and coffee, the filling is made of Kahlua liquor and cream cheese, and the frosting is mixed with coffee, then garnished with chocolate-covered coffee bean!  Oh boy, if you are caffeine sensitive like me, you might as well avoid indulging them in the evening...I know I tried but it's difficult to abstain from these chocolatey delights.  Oh well, we all deserve some sweet indulgence every once in a while, aren't we?

Special equipments needed:

*piping bag or squeeze bottle with long narrow tip

*electric mixer

Ingredients:

2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup strong brewed coffee, cooled
3 large eggs
1 (8-ounce) container sour cream
1 teaspoon vanilla extract
Coffee Cream Filling, recipe follows
Coffee Buttercream, recipe follows
Chocolate covered coffee beans, for garnish, optional

Coffee Buttercream Frosting: (I cut this recipe in half and spread thinly on 24 cupcakes)
1/2 cup butter, softened
3 cups confectioners’ sugar
1/4 cup strong brewed coffee

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

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:
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:
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

Yield: 24-30 cupcakes

Recipe courtesy: Paula Deen