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Dairy
Easy
50 Minutes
Diets 
Yield: 24 Cupcakes
6 ounces whipped cream cheese
1 cup (2 sticks) butter
2 tablespoons instant coffee
2/3 cup milk
7 cups confectioner’s sugar
4 eggs
2 teaspoons vanilla sugar
2 and 1/2 cups all-purpose flour
1 teaspoon baking powder
pinch of salt
1/2 cup milk
Preheat oven to 350 degrees Fahrenheit.
Beat the cream cheese and butter with a hand or electric mixer on medium to high speed until smooth.
Stir the coffee into the milk until it dissolves.
Continuing to use the mixer, add the sugar into the cream cheese mixture, alternating with the milk mixture until it is well blended and shiny.
Remove two cups of this mixture and set aside for the cream topping.
Mix the salt and baking powder into the flour. Add the eggs to the balance of the cream ingredients (this is now your batter) and continue to add all of the other ingredients, alternating the milk with the flour until you have a smooth batter.
Pour the batter into muffin tins lined with muffin paper liners until 3/4 full and bake for 25 to 30 minutes. Alternatively, you can bake this as a cake in a 10-inch round pan for 45 to 50 minutes.
Cool. Spread the cream over the cupcakes and garnish with chocolate curls or melted chocolate. Or, dip the cooled cupcakes in the cream and then swirl it on the cupcakes.
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