Paula Deens Chocolate Cupcakes With Coffee Cream Filling Food

PAULA DEEN'S CHOCOLATE CUPCAKES WITH COFFEE CREAM FILLING

Steps:

• 1. Preheat the oven to 350 degrees F. Line muffin pans with paper liners and set aside.
• 2. In a large bowl, whisk flour, sugar, cocoa powder, baking 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 2/3 full. Bake until a tester inserted in center comes out clean, for 16 to 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 center of each cupcake.
• 5. Spread the Coffee Butter cream frosting evenly over the cupcakes and garnish with chocolate covered coffee beans, if desired.
• 6. ----------------------------------------------------
• 7. 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. Yield: 1 1/4 cups
• 8. ----------------------------------------------------
• 9. Coffee Buttercream Frosting: In a medium bowl, beat the butter at medium speed with an electric mixer until creamy. Gradually add the confectioners' sugar, beating until smooth, then beat in the coffee. Yield: 2 1/2 cups

CHOCOLATE CUPCAKES WITH CREAM FILLING

Steps:

• For the cakes: Heat oven to 350 degrees. Coat the interior of a 12-cup muffin pan with nonstick spray.
• In a medium bowl, sift together the cake flour, cocoa, baking powder, baking soda and salt. Using a mixer, beat the egg yolks with the oil, .5 cup of the sugar and 2 tablespoons water. With the mixer at low speed, add the cake flour mixture and beat until smooth; set aside.
• In a clean bowl, beat the egg whites until soft peaks form. Add the remaining 2 tablespoons sugar and beat until stiff and glossy. Mix .25 of the whites into the batter, then fold in the remaining whites until no streaks remain. Divide the batter among the muffin cups, filling them halfway. Bake until risen and lightly firm, about 15 minutes. Allow to cool for 5 minutes, then turn out onto a rack to cool completely.
• For the filling: Using a mixer, beat together the butter, confectioners' sugar and Marshmallow Fluff. Add cream and beat just until smooth. Fit a pastry bag with a round .25-inch tip, and fill bag with all but .25 cup of the filling. (Put the extra .25 cup in a pastry bag fitted with a .125-inch round tip, or in a small Ziplock bag, and reserve.) Plunge the tip into the side of a cupcake, filling just until you feel the cupcake swell. Repeat with remaining cupcakes.
• For the frosting: Heat the cream just until bubbles begin to form on the edges of the pan, add the chocolate and remove from heat. Stir until melted and smooth. Add the butter, stirring to combine. Dip the top of a cupcake into the frosting, flip and set aside. Repeat with remaining cupcakes. Allow frosting to set, about 20 minutes.
• With the small pastry bag of filling, or snipping a tiny corner off the Ziplock bag, pipe a tiny squiggle across the top of each cupcake. Place in an airtight container until serving.