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Espresso Cupcakes

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

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( 33 Ratings)

33 Ratings

5 Stars 73%

4 Stars 15%

3 Stars 12%

2 Stars

1 Stars

Member Reviews ( 21 )

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

Ingredients

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

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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.

Got questions? Our experts have the answers. Ask Betty now.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 21 Reviews View All

Posted 4/29/2013 8:28:31 PM REPORT ABUSE DPKP said:

Rating:

The cupcake and the espresso filling were wonderful. BUT, I was not at all happy with the canned frosting. I found a recipe for a homemade Mocha frosting on the Domino Sugar website that was so much better, and it was the perfect topping for these yummy cupcakes!

This reply was: Helpful Inspiring

Posted 2/25/2013 10:20:00 AM REPORT ABUSE SBBelle said:

Rating:

Delicious. Everyone who tried these loved them! So easy too!!

This reply was: Helpful Inspiring

Posted 11/28/2012 1:47:50 PM REPORT ABUSE earthfaerie said:

Rating:

I used suisse mocha instant coffee because I couldn't find espresso, next time I'll use a different flavor. The mocha of the coffee blended too well with the chocolate of the cake and got lost. Other than that, AMAZING! Brought them to work to use my coworkers as guinea pigs for recipes that taste great.

This reply was: Helpful Inspiring