mmmm cupcakes

Chocolate Cupcakes with Coffee Cream Filling
From Cooking with Paula Deen, May/June 2007

2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 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
Coffee Buttercream Frosting
Garnish: chocolate covered coffee beans

Instructions
Preheat oven to 350°. Line 30 cups of 3 muffin pans with paper liners; set aside.
In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. Add oil, coffee, and eggs; beat at medium speed with an electric mixer until smooth. Stir in sour cream and vanilla.
Spoon batter evenly into prepared muffin cups, filling each two-thirds full. Bake for 16 to 18 minutes, or until a tester inserted in center comes out clean. Let cool in pans on wire racks for 5 minutes. Remove from pans, and cool completely on wire racks.
Spoon Coffee Cream Filling into a squeeze bottle with a long narrow tip. Insert tip into top of cupcake, and squeeze about 1 tablespoon of filling into center of each cupcake. Spread Coffee Buttercream Frosting evenly over cupcakes. Garnish with chocolate covered coffee beans, if desired.
Makes 2 1/2 dozen

Coffee Cream Filling

1 (8-ounce) container frozen chocolate flavored whipped topping, thawed
1 (3-ounce) package cream cheese, softened
1/4 cup coffee-flavored liqueur (if you're not using the buttercream frosting, increase this to about 1/2 cup)

Instructions
In a small bowl, combine whipped topping and cream cheese. Beat at medium speed with an electric mixer until smooth. Beat in liqueur. Cover and chill.
Makes 1 1/4 cups

Coffee Buttercream Frosting

1/2 cup butter, softened
3 cups confectioners’ sugar
1/4 cup coffee-flavored liqueur

Instructions
In a medium bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add confectioners’ sugar, beating until smooth. Beat in liqueur.
Makes 2 1/2 cups