Chocolate Cupcakes with Coffee Cream Filling

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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!

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What a great new twist on chocolate cupcakes!! I read the reviews on the frosting and so was cautious about adding the coffee. I added one cup of confectioners sugar at a time, beating well after each addition. Then I added the coffee, one tablespoon at a time. Two tablespoons worked for me but it was a stiffer frosting. I may try three tablespoons next time. There are four tablespoons in a quarter cup, so the recipe amount is not too far off. Just depends on what frosting consistency you want to obtain.

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I had only wanted a chocolate coffee cupcake, so I did not make the coffee cream filling. I don't know if it would have been sweeter with it or not, but the cake without it was not very sweet. I used 1/2 cup coffee and 1/2 cup water, and the coffee didn't show up in the taste much, but it really deepened the flavor of the chocolate and I liked that. The texture was great as well: very moist and spongy. But like I said eariler, it wasn't very sweet and needed a big dollop of frosting on top!

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they are the best coffee cupcakes i have ever had i love them

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They cake was fabulous, the filling even more so, BUT the frosting, I had the same issue I read (too late that others have had. Soupy frosting. So, I looked up other "buttercream" and "coffee buttercream" recipes (after the fact and the event and as they called for 3 cups confect. sugar too, they all used at least 2 sticks of butter if not 3. Your recipe shows 1/2 cup = 1 stick (maybe it should have been 1/2 lb.. I think this was our problem, and that's why it was SO SWEET and soupy! Hopefully you'll correct your recipe because then they would be complete! Thank you!

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This are the best cupcakes I've ever made !!....I brought them to work and even those people who don't drink or even like coffee raved about thes cupcakes !

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I love this cupcakes!! my frosting was a bit soupy :( but thanks to alenat now i know i dont have to put the whole 1/4 cup of coffee in the mix !!!! thank you!!!!

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I made these cupcakes for Easter, but I only made the 'cake' part, not the filling or the frosting. The cake was out of this world! I could not believe how moist and had a wonderful chocolate flavor. I used the Buttercream Frosting recipe from Paula's 'Grandma Hier's Carrot Cake' recipe with the addition of a 1/2 teaspoon of Almond Extract. I got so many compliments on these cupcakes. These are definitely going to be a keeper!!

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A-MAZING!!! My favorite cupcakes!!! I make these for fundraising bake sales at my daughter's high school and not only do they sell for TWICE what all the other baked goods sell for, they disappear like magic. I add the coffe to the buttercream a little at a time and stop when it gets to the consistency I want. Otherwise it ends up too soupy for a frosting. As for the cream filling, we eat it as a dessert because it tastes like mousse - Yummmmmmm!

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the frosting was totally too sweet, we baked them for 18 minutes and they burned down the side of the cupcakes, for the next time probadly we'll bake them for 15 or 16 minutes only.