I borrowed and slightly modified Two Sugar Bugs’ ‘Simply Vanilla Cupcakes’ recipe! Check out Tasia’s site; she is an amazing lady with a beautiful blog!
1 cup unsalted butter, melted and cooled
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups granulated sugar
5 large eggs
1 T pure vanilla extract
1 cup milk - I used whole milk
1/2 cup sour cream
First – melt your unsalted butter and set aside to cool. This ensures it won’t be too warm and cook your eggs when you add it!
Preheat your oven to 350 degrees (180C), and prepare 24 muffin tins with cupcake liners. Set aside.
In a large bowl, whisk together the all purpose flour, baking powder, baking soda and salt. Set aside.
In a medium bowl, whisk sugar, eggs, vanilla extract, milk and sour cream until well combined. Add the cooled melted butter and whisk again until well combined.
Add flour mixture to the wet ingredients and mix until just combined. You want to be careful not to over mix the batter. The batter will be quite thick.
Divide the batter evenly between the cupcake liners, filling them about 2/3 full. (I didn’t want my liners to overflow, and I found I had enough leftover batter for about 16 mini cupcakes, so I made some of those as well!)
Bake for 16-20 minutes, or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before filling and decorating.
This is a great time to make your filling and frosting!
8 oz (one package) cream cheese, softened
8 oz (one package) Neufchatel cheese, softened
8 Tablespoons (one stick) butter, softened
6-7 cups powdered sugar
2 T Kahlua
1 T clear vanilla extract
1/4 t. salt (if using unsalted butter)
3-5 T whipping/heavy cream
(Save and add later – ½ cup cocoa powder + 2-3 Tablespoons Kahlua)
Beat together softened cream and Neufchatel cheeses and butter; slowly add in powdered sugar alternating with milk and Kahlua until frosting reaches desired consistency. Add vanilla and salt and beat until well combined.
Remove 1 cup of frosting and stir in cocoa powder and Kahlua – this will be your chocolate filling!
- 24 cupcake liners
- ½ cup Kahlua + 3 T instant espresso powder
- squeeze bottle (a spoon would work; I just found the squeeze bottle easier!)
- Large piping bag & tip – I use this set of reusable large bags & tips more than almost any of my others!
- 24 chocolate-covered espresso beans
- sprinkle of cocoa powder + small sifter, for dusting
Once the cupcakes have cooled, you're ready to core them. There are a few ways you can do this....you can buy a cupcake corer, you can try using the non-business-end of a large piping tip, or....you can do what I do and cut a cone-shaped core out with a plastic knife. Up to you ;) I haven't the foggiest idea why cupcake crumbs don't stick to plastic knives like they do regular knives, but it’s been working for me for ages – I figure if it’s not broken don’t fix it!
Microwave ½ cup kahlua for about 30 seconds, until warmed, and stir in 3 Tablespoons of instant espresso powder until dissolved. With a squeeze bottle drizzle each cupcake with a few teaspoons of the espresso-kahlua mixture.
Now pipe your chocolate filling into your cored cupcakes - it doesn't have to look pretty, so I often use a zip-lock bag for this part.
Noooow – onto the fun part!! Decorating!
Add a few teaspoons of cocoa powder into your sifter, and add a dusting of cocoa powder over your cupcakes – and you’re done!
Make this recipe? Let me know how it went - or find me on Instagram and tag @IntensiveCakeUnit in your photo!