Ingredients Jump to Instructions ↓

  1. 2 1/4 cups all-purpose flour

  2. 2 cups sugar

  3. 3/4 cup unsweetened cocoa powder

  4. 1 1/2 teaspoons baking soda

  5. 1 teaspoon baking powder

  6. 1/2 teaspoon salt

  7. 1 cup vegetable oil

  8. 1 cup strong brewed coffee, cooled

  9. 3 large eggs

  10. 1 (8-ounce) container sour cream

  11. 1 teaspoon vanilla extract Coffee Cream Filling, recipe follows Coffee Buttercream, recipe follows Chocolate covered coffee beans, for garnish , optional

  12. 1 (3-ounce) package cream cheese , softened

  13. 1/4 cup coffee-flavored liqueur

  14. 1 (8-ounce) container frozen chocolate flavored whipped topping, thawed

  15. 1/2 cup butter, softened

  16. 3 cups confectioners' sugar

  17. 1/4 cup strong brewed coffee

Instructions Jump to Ingredients ↑

  1. 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


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