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Espresso Cupcakes Recipe

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

Prep Time: 40 Mins | Total Time: 1 Hr 45 Mins | Makes: 24 cupcakes

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Ingredients:

Cupcakes
1 box Betty Crocker* SuperMoist* Chocolate Fudge Cake Mix
1 cup (250 mL) icing sugar
Frosting and Garnish
1 tsp (5 mL) instant espresso coffee powder
1 tub Betty Crocker* Whipped Milk Chocolate Frosting
Chocolate-covered espresso beans, if desired
1 1/3 cups (325 mL) water
1/2 cup (125 mL) vegetable oil
3 eggs
1 tbsp (15 mL) instant espresso coffee powder
Filling
1 pkg (250 g) cream cheese, softened
2 tsp (10 mL) milk
2 tsp (10 mL) instant espresso coffee powder

Method:

Heat oven to 350ºF for shiney metal pans (or 325ºF for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
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.
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 cream cheese, milk, 2 teaspoons espresso powder and the icing sugar on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch tip.
To fill each cupcake, insert tip of bag into centre 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 star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator.

Substitution : Instant coffee granules can be substituted for the instant espresso coffee powder. The flavor will probably not be as intense.

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