Chocolate Cupcakes with Coffee Cream Filling - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A yummy chocolate and coffee dessert that will be a big hit!
Ingredients
- 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 1/4 cups strong brewed coffee, divided
- 3 large eggs
- 1 (8 oz) container sour cream
- 1 teaspoon vanilla extract
- 1/2 cup butter, softened
- 3 cups confectioner's sugar
- 1 (3 oz) package cream cheese, softened
- 1/4 cup coffee-flavored liqueur
- 1 (8 oz) container frozen chocolate flavored whipped topping, thawed
Instructions
- Preheat the oven to 350 °. Line muffin pans with paper liners and set aside.
- In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder and salt. Add oil, 1 cup 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 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.
- 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.
- Spread the Coffee Butter cream frosting evenly over the cupcakes and garnish with chocolate covered coffee beans, if desired.
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