Ingredients Jump to Instructions ↓

  1. 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix

  2. Water, vegetable oil and eggs called for on cake mix box

  3. 1 tablespoon instant espresso coffee powder

  4. 1 container (8 oz) mascarpone cheese

  5. 2 teaspoons milk

  6. 2 teaspoons instant espresso coffee powder

  7. 1 cup powdered sugar

  8. 1 teaspoon instant espresso coffee powder

  9. 1 container Betty Crocker® Whipped milk chocolate frosting

  10. Chocolate-covered espresso beans, if desired

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

  2. Make batter as directed on box; gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.

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

  4. 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).

  5. 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.


Send feedback