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
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Steps
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.
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Nutrition Facts are not available for this recipe
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