Anyone can cook from a recipe, but it’s when you make it your own that makes it memorable. When I saw my friend post this picture on Instagram, I knew it was a recipe (and story) worth sharing. Just looking at the picture makes my mouth water. I will definitely be trying out this recipe soon!
By Guest Contributor Sue Bliss
It was my colleague’s Carissa’s birthday and she wanted chocolate cupcakes so the night before we turned her kitchen upside down while the kids turned the rest of the house upside down. This is a Paula Deen recipe but we decided to make some “tweaks” along the way. We had so many comments from our coworkers about the cupcakes… the best one being: “OH MY GRR, your cupcakes are so good it makes me want to slap someone’s grandma!”
- 2 ¼ cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ 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
- Coffee Cream Filling (recipe below)
- Coffee Buttercream (recipe below)
Coffee Cream Filling:
- 1 (3-ounce) package cream cheese, softened
- ¼ cup coffee-flavored liqueur (I used Kahlua)
- 1 (8-ounce) container frozen chocolate flavored whipped topping, thawed (we couldn’t find chocolate flavored whipped topping so we just added some Hershey’s cocoa powder until it gave us a darker cream color.
In a small bowl, whip the cream cheese at medium speed with an electric mixer until smooth. (Don’t try doing this by hand, you won’t be able to get all the clumps out). Slowly add the liqueur and fold in the whipped topping. Cover and chill.
Coffee Buttercream Frosting:
- 1/3 cup 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, but we had to add in a little bit of coffee after each cup of sugar because it got too dry and started to clump. Also, this actually did not make enough frosting – it was only enough for about half the cupcakes so I would double this. We also stuck this in the fridge for a little bit to get the consistency a little less runny.
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. Then add oil, coffee and eggs. Beat at medium speed with an electric mixer until smooth. (this is where our kitchen turned upside down!) Mix in the sour cream and vanilla.
Spoon the batter evenly into prepared muffin cups, filling each 2/3 full. We used an ice cream scoop as it gave us the correct measurement for each muffin cup. Bake until you stick a toothpick in and it comes out clean – approximately 16-18 minutes. Remove from the pans and cool completely on wire racks – be careful, they are hot!
Spoon Coffee Cream Filling into a squeeze bottle with a long narrow tip. (we used an icing gadget) Insert the tip into the top of the cupcake and squeeze about 1 tablespoon of filling into center of each cupcake. In hindsight, I wished I had more filling in the one I ate… next time, I would put more.
We used the icing gadget to spread the Coffee Buttercream frosting on the cupcakes and garnished with chocolate sprinkles and stuck in Pirouettes at an angle. The recipe called for coffee beans for garnish but we used sprinkles and Pirouette Rolled Wafers (split in half) instead.
We hope you like them as much as we did! Bon Appetit!