Espresso Cupcakes

By dette

Love coffee? Here's the fudgy cupcake to make your tastebuds smile

Ingredients

• Cupcakes
• 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
• 1 1/3 cups water
• 1/2 cup vegetable oil
• 3 eggs
• 1 tablespoon instant espresso coffee powder
• Filling
• 1 container (8 oz) mascarpone cheese
• 2 teaspoons milk
• 2 teaspoons instant espresso coffee powder
• 1 cup powdered sugar
• Frosting and Garnish
• 1 teaspoon instant espresso coffee powder
• 1 container (12 oz) Betty Crocker® Whipped milk chocolate frosting
• Chocolate-covered espresso beans, if desired

Details

Servings 24
Preparation time 40mins
Cooking time 41mins

Preparation

Step 1

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.
2 In large bowl, beat 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.
3 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.
4 In medium bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip.
5 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).
6 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.