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Espresso Cupcakes

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  • Prep 40 min
  • Total 1 hr 45 min
  • Servings 24
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Love coffee? Here's the fudgy cupcake to make your tastebuds smile.
Updated Jul 14, 2011
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  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 tablespoon instant espresso coffee powder


  • 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 tub (12 oz) Betty Crocker™ Whipped Milk Chocolate Frosting
  • Chocolate-covered espresso beans, if desired


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Instant coffee granules can be substituted for the instant espresso coffee powder. The flavor will probably not be as intense.
  • tip 2
    Mascarpone cheese is an Italian buttery, rich double-cream to triple-cream cheese made from cow's milk.


Nutrition Facts are not available for this recipe
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