Mocha Walnut Cupcakes

  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 24

Ingredients

  • 1 1/2 cups walnut halves
  • 1 box Betty Crocker™ Delights Super Moist™ 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

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.

Nutrition Facts are not available for this recipe
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