Highlander Grogg Filled Cupcake
My favorite flavored coffee is Highlander Grogg. A Wisconsin coffee company Berres Brothers Coffee Roasters shared the following recipe in a newsletter I receive.
This was the first time for me to make a filled cupcake.
We will celebrate the winners of the Think Snow giveaway with a cupcake!
and
Coffee Buttercream Frosting
Caramel sauce and chopped hazelnuts on top.
The batter has 1 cup of cooled coffee!
Coffee Filling
1 16oz. container coffee flavored mascarpone cheese
Highlander Grogg Filled Cupcake
Batter:
2 1/2 cups all purpose flour
1 1/2 tsp. baking soda
1 cup of cooled brewed Highlander Grogg Coffee
3 eggs
1/2 chopped hazelnuts
( I did not put hazelnuts in my batter, I have a son who dislikes nuts in side baked goods.)
2 cup of sugar
1 tsp. baking powder
1 8oz. container sour cream
3/4 cup Hershey unsweetened cocoa powder
1 cup vegetable oil
Preheat oven to 350 degrees. Line muffin pan with paper liners.
In large mixing bowl, mix together dry ingredients.
Add oil, coffee, and eggs.
Mix thoroughly.
Fold in the sour cream, extract and nuts.
Spoon the batter into muffin cups.
Bake for 16-18 minutes until tester comes out clean.
Cool.
Coffee Filling:
1 16 oz. container coffee flavored mascarpone cheese
12 oz. jar of caramel sauce - reserving 2 tbsp.
Mix ingredients thoroughly in medium mixing bowl.
Fill pastry bag and fill each cupcake with filling.
Coffee Buttercream:
1 stick softened butter
3 cups of powdered sugar
1/4 cup cooled brewed Highlander Grogg Coffee
1/4 cup chopped hazelnuts
In a medium bowl, beat 1 stick softened butter with 3 cups of powdered sugar.
Add 1/2 cup cooled Highlander Grogg Coffee.
Fill pastry bag with buttercream and frost cupcakes.
Drizzle caramel sauce and sprinkle with hazelnuts.
Refrigerate cupcakes.