Chocolate Cupcakes with Coffee Creme Filling - Blast From The Past

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

Measure 1 cup of strong black coffee that has cooled off.

Measure 1 cup of vegetable oil.

In a large bowl, add 2 cups of sugar.

Add 2 and 1/4 cups of all-purpose flour to the sugar.

Add 1/2 teaspoon of salt, 1 and 1/2 teaspoons of baking soda, 1 teaspoon of baking powder, and 3/4 cup of unsweetened cocoa powder to the bowl.

Whisk the dry ingredients together.

Start the electric mixer and add the cooled coffee to the dry ingredients.

Add the vegetable oil to the mixture.

Break 3 eggs into the mixture, adding them one at a time.

Add 1 8-ounce carton of sour cream to the batter.

Add about 1 teaspoon of vanilla extract to the batter.

Incorporate the sour cream and vanilla into the batter until smooth.

Fill muffin tins with cupcake liners and scoop the batter into the liners, filling them about two-thirds full.

Preheat the oven to 350°F (175°C).

Bake the cupcakes for about 16 to 18 minutes.

Prepare the filling by measuring out 3 ounces of softened cream cheese and mixing it with 1/4 cup of coffee liqueur until smooth.

Fold in an 8-ounce container of chocolate flavored frozen topping into the cream cheese mixture until well combined.

Measure out 3 cups of confectioner's sugar and add it to a bowl with 1 stick of softened butter.

Add about 1/4 cup of strong cold coffee to the sugar and butter mixture, mixing until combined.

Fill a pastry bag with the coffee flavored filling.

Insert the piping bag into the center of each cupcake and squeeze about a tablespoon of filling inside.

Frost the cupcakes with the coffee flavored icing from the pastry bag.

Garnish the cupcakes with chocolate covered coffee beans.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens