Individual almond cupcakes with chocolate Schmear Glaze.
1/2 cup butter, softened
2 cups confectioners' sugar
1/4 cup strong brewed coffee
2 tablespoons cocoa
1 (3 ounce) package cream cheese
1 teaspoon vanilla extract
coffee beans for garnish (optional)
Heat the oven to 350 degrees F. Line muffin pans with paper liners and set
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 Spoon the batter evenly into prepared
muffin cups, filling each 2/3 full.
Bake until a wooden pick inserted in center comes out clean, for 16 to 18 minutes.
Let cool in pans on wire racks for 5 minutes. Remove from the pans and cool completely
on wire racks.
While cupcakes are baking, make the Coffee Cream Filling.
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.
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.
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, add cream cheese, vanilla and cocoa then beat in the coffee
until frosting is shiny.
Spread the Coffee Butter cream frosting evenly over the cupcakes and garnish
with chocolate covered coffee beans, if desired.
Makes 24-30 cupcakes Prep Time: 25 Min Cook Time: 40 Min