Chocolate Cupcakes with Coffee Cream Filling

Name: Chocolate Cupcakes with Coffee Cream Filling
Cuisine: American
Ingredients: 2 1/4 cup All-purpose flour; 2 cup Sugar; 3/4 cup Unsweetened cocoa powder; 1 1/2 tsp Baking soda; 1 tsp Baking powder; 1/2 tsp Salt; 1 cup Vegetable oil; 1 cup Strong brewed coffee, cooled; 3 large Eggs; 1 (8 ounce) container sour cream; 1 tsp Vanilla extract; 1 Coffee Cream Filling; 1 Coffee Buttercream Frosting; 1 Garnish: chocolate covered coffee beans

Chelehoff @cook_2772010

Chocolate Cupcakes with Coffee Cream Filling

Chelehoff @cook_2772010

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Ingredients

2 1/4 cupAll-purpose flour
2 cupSugar
3/4 cupUnsweetened cocoa powder
1 1/2 tspBaking soda
1 tspBaking powder
1/2 tspSalt
1 cupVegetable oil
1 cupStrong brewed coffee, cooled
3 largeEggs
1(8 ounce) container sour cream
1 tspVanilla extract
1Coffee Cream Filling
1Coffee Buttercream Frosting
1Garnish: chocolate covered coffee beans

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Steps

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

Soon batter evenly into prepared muffin cups, filling each two-thirds full. Bake 16-18 minutes, or until a tester inserted in the middle comes out clean. Let cool in pans on wire racks for 5 minutes. Remove from pans, and cool completely on wire racks.
4

Soon Coffee Cream Filling into a squeeze bottle with a long narrow tip. Insert tip into top of cupcake, and squeeze about 1 tbsp of filling into center of each cupcake. Spread Coffee Buttercream Frosting evenly over cupcakes.
5

Makes 2 1/2 dozen.