ESPRESSO CUPCAKES
- Cooks . com
- Mar 30, 2016
- 1 min read
ESPRESSO CUPCAKES 1 box Betty Crocker® Supermoist® chocolate fudge cake mix (or any brand) 1 1/3 cups water 1/2 cup vegetable oil 3 eggs 1 tablespoon instant espresso coffee powder
1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
In a large bowl, beat together cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Gently stir in 1 tablespoon espresso powder, just until blended. Divide batter evenly among muffin cups.
Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
In medium bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar on medium speed until smooth. Spoon mixture into a decorating bag fitted with 1/4-inch (#9) writing tip.
To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling). Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch (#824) star tip. Pipe over tops of cupcakes.
Garnish with espresso beans. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for cupcakes, gently stirring in 1 tablespoon espresso powder just until blended.
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