Chocolate Cupcakes with Coffee Cream Filling

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A few things...

First... we couldn't find the chocolate whipped topping so we used regular whipped topping (cool whip and added cocoa powder to it... worked perfect.

Second... when making the frosting we had to add coffee and confectioners sugar back and forth so it didn't get lumpy. If you are piping the frosting then make a double recipe as this is not enough.

Third... we had plenty of filling but I had never filled cupcakes before so I wasn't sure how much was going in. Some cupcakes had enough... some cupcakes got jipped... not sure how to prevent this.

Lastly... I used pirouettes and stuck them out of the top instead of adding the chocolate coffee beans. The cupcakes have PLENTY of coffee flavoring and I thought the pirouette would compliment it without over doing it.

My favorite compliment when I made these...

"OH MY GRR your cupcakes are so good it makes me wanna slap someone’s grandma!"

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I used nearly the exact same recipe as listed, but I used my own frosting and i used butter and milk to substitute for the flavor whip, and I used cooled coffee to substitute for the liquor when it came to the filling. I also added a bit of confectioners sugar to substitute for the thickness of the cool whip, and added a few mini chocolate morsels. Everything turned out amazing, the cupcakes turned out really dense and delicious, but you cant really taste the coffee.

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We wanted to try a good cupcake recipe as a cake recipe. And this recipe turned out as the best cupcake turned cake recipe. The cake baked in 45 mins at 350 degrees. It is the most airy, moist and flavorful chocolate/coffee cake. I made my cup of coffee extra extra strong/bitter and this really gives the cake an extra rich flavor kick!!! I substituted the sour cream with 8oz of whole milk. Instead of using unsweetened cocoa I used sweetened cocoa because that's what I had at hand. I cannot imagine a better cake. Yummy. A must try for all. My spouse won't stop raving about it. I didn't do the frosting/icing though.

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This was the 3rd time I made this recipe and it is super! I would DEFINITELY change the frosting. I used 2 cups of powdered sugar and added the coffee to the consistency I liked. (It's that simple! I also used chocolate flavored syrup instead of the liqueur and it was great! (better than going to a liquor store for 1/4 cup!! Great recipe and a keeper!

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Awesome recipe! The batter seems very thin, but the final product is so moist and fluffy. I made them for my mother's birthday, and everyone loved them. I will definitely make these again. I didn't have any pastry bags for the filling, so I used a clear all purpose squeeze bottle (you can find in any kitchen ware section for about 1.00 and cut the tip down to increase the tip opening. It worked great and was easy to clean.

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I didn't actually make the coffee cream filling, but they were awesome. I'll definitely make this recipe again :.

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These are YUMMY CUPCAKES!!! The cake is REALLY good. I used some instand coffee instead of brewing some. It still tasted good. I actuall think the cake would taste good without any coffee if you're baking these for kids. I didn't have any coffee-flovored liqueur so used some instant coffee disolved in some hot water instead. And didn't have any whipped topping so used dream whip instead. So the real cream filling may taste a lot better but mine came out pretty good, too.

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For those coffee lovers, this is the cupcake for you. The girls at the bridal shower loved them.

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My Daughter and I had a ball in the kitchen. These are the best Cupcakes ever. I did not change a thing and follwed the recipe to the letter. WONDERFULL I tell you.

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I made these cupcakes today but used my own icing recipe and they were absolutely delicious! Everyone loved them! Instead of a butter cream icing I used a white chocolate & mascarpone whipped icing with some shaved bittersweet chocolate on top. This is my new favorite cupcake recipe!