Chocolate Cupcakes with Cream Filling and Coffee Frosting

These are moist, rich and delicious!

Who doesn't love a good, chocolate cupcake? If you're like me, and LOVE coffee, these little treats are to die for. Here's what you'll need to get started:

(Makes 12 regular and 10 mini cupcakes)
Ingredients:

For cake:

• 1 1/4 cups All purpose Flour
• 1 cup sugar
• 1/2 cup unsweetened, dark cocoa powder
• 1 tsp baking soda
• 1/8 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1/2 cup strong, brewed coffee (at room temperature)
• 2 eggs
• 4 oz sour cream (at room temperature)
• 1 tsp vanilla extract

For Chocolate-Coffee Cream Filling:

• 3 oz cream cheese (at room temperature)
• 1/4 cup of your favorite coffee liqueur (You can substitute strong, flavored coffee)
• 1/4 cup cocoa powder
• 2 Tbsps sugar
• 1/2 cup heavy cream
• 1 tsp vanilla extract

For Coffee Buttercream Frosting:

• 1/2 cup butter (at room temperature)
• 1/4 cup strong, brewed coffee
• 3 oz cream cheese
• 3 cups confection sugar

Two sizes are better than one :)

These are pretty simple and repetitive ingredients. So, hopefully most of this is already in your pantry. The only thing you may have to go buy is the coffee-flavored alcohol. Remember, you can make these mini or regular sized. Me? I like the best of both worlds. Let's get started!

Process:

1) Prepare your filling. With an electric mixer, whip the heavy cream, vanilla extract, sugar and cocoa powder in a medium bowl until you achieve a moussey texture. Cover and refrigerate.

2) Preheat your oven to 350 degrees F. Dress and line your tins with liners and non-stick cooking spray. Set aside.

3) In a large bowl, lightly mix the first six ingredients for the cake. Once mixed, add the vegetable oil, eggs and coffee. Mix until just combined. Then, mix in the sour cream and vanilla. Mix until just combined.

Make sure they cool completely before frosting!

4) Using a large ice cream scoop, fill your liners with the batter 2/3 of the way full. This ensures that all your cupcakes will be the same size! Bake 16-18 minutes for regular sized cupcakes and/or 9-10 minutes for your mini cupcakes. Once done, let sit 5 min, then transfer to a wire rack to cool completely. Approximately, 45 minutes.

5) While your cupcakes are cooling, get started on your frosting. In a large bowl, cream the butter and cream cheese and slowly, mix in your confection sugar. Gradually add coffee until you reach your desired consistency. Refrigerate until ready to use.

6) Once completely cooled, put your filling in a piping bag that has a long, needled tip. Insert into cupcakes and inject about a tablespoon of filling into each. A little dab will do ya. If you don't have piping bags, like myself -- they are expensive and a pain -- you can simply cut the edge off a zip-lock bag, insert a needled tip and fill!

7) Then, pop your frosting out of the fridge and frost to your heart's content. If it's too thick, let it sit for 5-10 minutes before use. Top the cupcakes with your favorite candies, chocolate shavings, cocoa powder or my personal favorite -- chocolate covered nuts and coffee beans!

The sour cream and vegetable oil make these incredibly moist, and the cinnamon and coffee add a richness that is irresistible. In addition to this, you don't have to worry about the liners sticking to your cake. They come off very easily, as you see left.

I know you're going to love these. They are amazing -- completely indulgent.

Enjoy, Foodies!

-Chels