Espresso Cupcake Recipe

Here is a cupcake recipe that I found on the Betty Crocker website, with some personal changes, that is sure to satisfy any coffee and sweet craving:


What You Will Need:


–   1 box of fudge cake mix (and the ingredients that is called for on box)

–   1 Tbsp of instant espresso coffee powder


–   1 cup of mascarpone cheese

–   2 tsp of milk

–   2 tsp of instant espresso coffee powder

–   1 cup of powdered sugar

Frosting and Garnish:

–   1 tsp of instant espresso coffee powder

–   1 container of milk chocolate frosting

–   24 chocolate covered espresso beans


What You Will Need to do:

1.   Preheat your oven to 350°F.

2.   Place paper baking cup in each of 24 regular size muffin cups.

3.   Make cake batter as indicated on package.  Add 1 Tbsp of espresso with cake mixture.

4.   Pour cake batter into paper baking cups and bake as indicated on box.

5.   While you are waiting for the cupcakes to bake, in a bowl, beat the cheese, milk, powdered sugar and 2 tsp of espresso powder together.  Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip.

6.   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).

7.   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.


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