Cappuccino Cupcakes
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Cappuccino Cupcakes
YIELD Makes 24 cupcakes
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INGREDIENTS
| 1 | package (18-1/4 ounces) dark chocolate cake mix |
| 1‑1/3 | cups strong brewed or instant coffee, at room temperature |
| 3 | eggs |
| 1/3 | cup vegetable oil or melted butter |
| 1 | container (16 ounces) vanilla frosting |
| 2 | tablespoons coffee liqueur |
| Additional coffee liqueur (optional) | |
| Grated chocolate* | |
| Chocolate-covered coffee beans (optional) | |
PREPARATION:
- Preheat oven to 350°F. Line 24 standard (2-1/2-inch) muffin pan cups with foil or paper baking cups.
- Beat cake mix, coffee, eggs and oil with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes.
- Spoon batter into prepared muffin cups, filling 2/3 full. Bake 18 to 20 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)
- Combine frosting and 2 tablespoons liqueur in small bowl; mix well. Before frosting, poke about 10 holes in each cupcake with toothpick. Pour 1 to 2 teaspoons liqueur over top of each cupcake, if desired. Frost and sprinkle with grated chocolate. Garnish with chocolate-covered coffee beans, if desired.
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Cupcakes