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Espresso Cupcakes

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

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  • Prep Time 40 min
  • Total Time 1 hr 45 min
  • Servings 24

Cupcakes

1
box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
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 Betty Crocker™ Whipped milk chocolate frosting
Chocolate-covered espresso beans, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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

Mascarpone cheese is an Italian buttery, rich double-cream to triple-cream cheese made from cow's milk.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
210
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
1/2g
1/2%
),
Cholesterol
35mg
35%;
Sodium
200mg
200%;
Total Carbohydrate
28g
28%
(Dietary Fiber
0g
0%
  Sugars
19g
19%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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