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Chocolate Cupcakes with Coffee Cream Filling and Coffee Buttercream Frosting


From Cooking with Paula Deen, May/June 2007

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  • 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
  • Coffee Buttercream Frosting
  • Garnish: chocolate covered coffee beans


Servings 3


Step 1

1.Preheat oven to 350°. Line 30 cups of 3 muffin pans with paper liners; set aside.
2.In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. Add oil, coffee, and eggs; beat at medium speed with an electric mixer until smooth. Stir in sour cream and vanilla.
3.Spoon batter evenly into prepared muffin cups, filling each two-thirds full. Bake for 16 to 18 minutes, or until a tester inserted in center comes out clean. Let cool in pans on wire racks for 5 minutes. Remove from pans, and cool completely on wire racks.
4.Spoon Coffee Cream Filling into a squeeze bottle with a long narrow tip. Insert tip into top of cupcake, and squeeze about 1 tablespoon of filling into center of each cupcake. Spread Coffee Buttercream Frosting evenly over cupcakes. Garnish with chocolate covered coffee beans, if desired.

Coffee Cream Filling:
1 (8-ounce) container frozen chocolate flavored whipped topping, thawed
1 (3-ounce) package cream cheese, softened
1/4 cup coffee-flavored liqueur
1.In a small bowl, combine whipped topping and cream cheese. Beat at medium speed with an electric mixer until smooth. Beat in liqueur. Cover and chill. Make 1 1/4 cups.

Coffee Buttercream Frosting:
1/2 cup butter, softened
3 cups confectioners’ sugar
1/4 cup coffee-flavored liqueur
1.In a medium bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add confectioners’ sugar, beating until smooth. Beat in liqueur. Makes 2 1/2 cups

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