|My parents, myself and the bride and groom|
My goal was really to make the cupcakes as non chocolate as possible. I know that chocolate and coffee go great together, but I wanted these to be true to my Rhode Island roots. However, there had to a little chocolate in there somewhere! The cupcakes were a chocolate based cupcake with a coffee cream filling and topped with coffee butter cream. And they were pretty amazing. The cupcakes were light and fluffy, the filling wasn't too over powering and the icing had the perfect flavor. Just describing the cupcakes to people make their faces light up like they are ridiculously excited for them to begin with!
I honestly couldn't be any happier with the way these cupcakes turned out! Maybe its because I incorporated the Eclipse into it or maybe it was just my mind playing games with me, but I definitely felt like I was back in Rhode Island enjoying desert with my Grandma. And while it wasn't a McDonald's coffee milkshake, it came pretty close to being one of my favorite desserts ever.
|Finished product and inspiration|
- 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
- 1-1/3 cup strong brewed coffee, cooled
- 3 large eggs
- 1 (8-ounce) container sour cream
- 1 teaspoon vanilla
- Preheat the oven to 350 degrees F. Line pans with paper liners and set aside.
- In your mixing bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add oil, coffee, and eggs and beat at medium speed with an electric mixer until smooth.
- Mix in the sour cream and vanilla
- Spoon the batter evenly into prepared muffin cups, filling each 2/3 full. The batter will be very "runny" so make sure to wipe off any spilled batter before putting them in the oven
- 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
Coffee Cream Filling
3oz of cream cheese, softened
4 Tbsp of Eclipse coffee syrup (or 1/4 cup of Kahula)
1 (8oz) container of Cool Whip, thawed
Whip the cream cheese until smooth. Add in the Cool Whip and then Eclipse (or Kahula) and chill until ready to use
15 Tbsp (almost 2 sticks) of butter
4.5 Tbsp of shortening
6 cups of powdered sugar
1/4 cup of kahula
3 Tbsp of Eclipse (or just add in more Kahula)
1-3 Tbsp of milk (optional- for consistency)
Beat together the butter and shortening in an electric mixer until smooth. Add in the powdered sugar one cup at a time. Reduce the speed and slowly add in the Kahula and Eclipse. Add additional milk to make the consistency smooth (if it isn't already)
- Once the cupcakes have cooled, put the cream filling into a pastry bag fitted with a large opening (like Wilton #16)
- Push the tip into the cupcake slightly and squeeze until you can see the shape of the cupcake change. Do not worry if the top looks bad... you'll be covering it with icing anyway!
- Ice your cupcakes in whichever way you desire (I used Wilton 1A tip)
- With a microplane, shave part of a milk chocolate bar over the top of the cupcakes. You can eat the rest of the chocolate!
Cupcakes adapted from Paula Deen