Chocolate cupcakes with coffee cream filling

  • Preparation Time20 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyMedium

For the cupcakes

300g plain flour
400g sugar
70g unsweetened cocoa powder
1 1/2 tsps bicarbonate of soda
1 tsp baking powder
1/2 tsp salt
250ml vegetable oil
250ml strong brewed coffee, cooled
3 large eggs
250g sour cream
1 tsp vanilla essence
Coffee cream filling, recipe follows
Coffee buttercream icing, recipe follows
Chocolate-covered coffee beans, for garnish, optional

For the coffee cream filling

90g cream cheese, softened
60ml coffee-flavoured liqueur
250g frozen chocolate-flavoured whipped topping, thawed

For the coffee buttercream icing

110g butter, softened
370g icing sugar
60ml strong brewed coffee, cooled
Cupcakes:
1) Preheat the oven to 180C/Gas 4. Line muffin pans with paper cases and set aside.

2) In a large bowl, whisk flour, sugar, cocoa powder, bicarbonate of 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.

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

4) Spoon coffee cream filling into a squeeze bottle with a long narrow tip. Insert the tip into the top of cupcake and squeeze about 1 tablespoon of filling into centre of each cupcake.

5) Spread the coffee buttercream icing evenly over the cupcakes and garnish with chocolate-covered coffee beans, if desired.

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

Coffee buttercream icing:
In a medium bowl, beat the butter at medium speed with an electric mixer until creamy. Gradually add the icing sugar, beating until smooth, then beat in the coffee.

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