Ingredients
1 1/2 c. all-purpose flour
1 c. sugar
1/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 c. hot water
1/4 c. + 2 Tbl. vegetable oil
1 Tbl. distilled vinegar
1 1/2 tsp. instant coffee granules
1 1/2 tsp. vanilla
Cheesecake Filling:
1 (3.4 oz.) pkg. Cheesecake instant pudding mix
2 c. milk
1 tsp. vanilla extract
Chocolate Frosting:
1/4 c. (4 Tbl.) unsalted butter
3/4 c. sugar
1/2 c. unsweetened cocoa powder
pinch of salt
1 tsp. instant coffee granules
1/2 c. + 2 Tbl. heavy whipping cream (no substitutes)
2 Tbl. sour cream (I used light)
1 tsp. vanilla extract
Directions
Preheat oven to 350 degrees. Line a muffin tin with paper liners and spray with cooking spray.
For the cupcakes: In a medium bowl combine flour, sugar, cocoa, baking soda and salt. In a separate bowl, combine hot water, oil, vinegar, instant coffee and vanilla; stir together and add to dry ingredients. Stir until just combined. A few lumps are okay. Divide between muffin cups, filling 2/3 full with batter. Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean and top springs back when lightly touched. Makes around 12-14 cupcakes. Allow to cool completely.
For the Filling: In a medium bowl, combine pudding mix, milk and vanilla and whisk together until combined. Cover and refrigerate for at least 30 minutes before using.
For the Frosting: Melt butter in a medium saucepan over medium-low heat. Stir in the sugar, cocoa and instant coffee. Combine whipping cream, sour cream and vanilla and stir into sugar mixture. Stir until smooth and creamy (mine had a few small lumps that I couldn’t get out). Continue heating until sugar is dissolved. Do not boil. Transfer to a bowl and allow to cool for several hours or until it’s thick and fudgy looking. It will happen, just be patient.
Source : allrecipes.Com
