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Mocha Walnut Cupcakes

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0 Comments
  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 24

This recipe for espresso coffee and walnut cupcakes that begin with Betty Crocker® SuperMoist® cake mix, makes a great dessert treat.

Ingredients

1 1/2
cups walnut halves
1
box Betty Crocker™ SuperMoist™ French vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
2
tablespoons instant espresso coffee powder or granules
1
cup butter or margarine, softened
3
cups powdered sugar
4
oz semisweet baking chocolate, melted, cooled
2
tablespoons whipping cream
2
teaspoons vanilla
24
walnut halves

Directions

  • 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 1/2 cups walnut halves in food processor. Cover; process 10 seconds or just until finely ground (do not overprocess).
  • 2 In large bowl, beat cake mix, water, oil, eggs, ground walnuts and 1 tablespoon of the coffee powder with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter evenly among muffin cups.
  • 3 Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 4 In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until light and fluffy. Beat in melted chocolate, whipping cream, vanilla and remaining 1 tablespoon coffee powder until well blended. Frost cupcakes. Top each with 1 walnut half. Store loosely covered.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
,
% Daily Value
Total Fat
20g
20%
(Saturated Fat
7g,
7%
),
Sodium
210mg
210%;
Total Carbohydrate
37g
37%
(Dietary Fiber
0g
0%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 2 Other Carbohydrate; 4 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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