Coffee Cream Cupcakes

I am a nerd and I still take cupcakes to work on my birthday. Basically, it’s just a good excuse to bake something and then eat a lot of it. I love coffee, so something coffee-inspired was a no-brainer. These were deliciously rich and creamy without being too sweet. Holy, holy coffee goodness, they were good.

I adapted the recipe from here.

Ingredients for the cupcakes (icing and filling to follow):

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

Once you have these gathered, preheat the oven to 350 degrees F. (At which point I had to promptly un-preheat and return to the store because I bought everything but liners.) 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. (Now look below to filling and icing!) 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.

Coffee Cream Filling:

1 (3-ounce) package cream cheese, softened
1/4 cup Kahlua
2 cups whipped heavy whipping cream
2 tsp cocoa
2 tsp sugar

In a small bowl, whip the cream cheese, cocoa and sugar at medium speed with an electric mixer until smooth. Slowly add the liqueur and fold in the whipped cream. Cover and chill.

Seriously, I could eat this with a spoon all day. And I did. And you should too.

Now apparently, come cupcake filling time, there is supposed to be a cake squeezer tip thingy in your drawer. This was not the case for me. I used the end of a wooden stirring spoon coated in baking spray and gouged a few holes into the cupcake before filling using a Ziploc bag with the corner cut out. Next time, I would probably do a bigger hole, especially if the filling was this good.

Coffee Buttercream Frosting:

2 sticks 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. Top cupcakes with frosting.

Ta-da! Coffee-chocolate-Kahlua explosion. What are your favorite non-traditional cupcakes?


2 Comments on “Coffee Cream Cupcakes”

  1. Suzy Lake says:

    Oh my!! These look AMAZING!!

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