chocolate-mocha cupcakes

By sleepy-writer

Ingredients

• For the cake
• 1 Devils Food cake mix, I used Pillsbury
• 1/2 cup oil
• 3 eggs, at room temperature, I use extra large
• 1 - 3.9 oz. instant chocolate pudding
• 1-1/2 cups milk, at room temperature, I used 2%
• 1 tsp. espresso powder
• For the Mocha Buttercream
• 3/4 cup butter, at room temperature
• 6 cups powdered sugar
• 1/2 cup cocoa powder, I use Hershey's
• 1 Tbs. espresso powder
• 3/4 cup whipping cream
• 1 tsp. vanilla extract

Preparation

Step 1

Preheat oven to 325 degrees for dark pans like mine and 350 degrees for light silver pans. Line a 12 tin muffin tin with paper liners and set aside.

In the bowl of a stand mixer or medium bowl beat the ingredients for the cake until they are completely combined and smooth.

Fill each cupcake liner 2/3 - 3/4 full
(depending on how high you like your cupcakes) with batter.
Bake for 18 - 20 minutes or just until a toothpick inserted into the center comes out clean.
Don't ask me why they have a cracked look because I have no clue but they always do, lol.
Remove to a wire cooling rack and cool completely.

To make the frosting cream the butter for 2 minutes until light and fluffy.
Add the powdered sugar, cocoa powder, and espresso powder and SLOWLY turn on the mixer. When the powdered sugar is mostly mixed in start adding the cream and vanilla.

Whip the frosting for 2-3 minutes until a light mocha color.

Place into a piping bag or zip top bag (and cut an opening in one corner) and frost the cupcakes. I used a zip bag and just placed the opening in the center of the cupcake then pressed out the frosting while lifting the bag up then pressing down into the frosting to make the double mound look. (I'm real technical here, lol)
And now you get to eat them :) YUM!

Serves 24 cupcakes

Enjoy!