YIELD Makes 24 cupcakes
Making cookies this holiday season? Check out these tips for making Christmas cookies.
|1||package (18-1/4 ounces) chocolate cake mix, plus ingredients to prepare mix|
|1/4||cup (1/2 stick) butter, softened|
|4||cups powdered sugar|
|5||to 6 tablespoons brewed espresso|
|1/2||cup (3 ounces) semisweet chocolate chips, melted|
|24||pretzel twists, broken in half|
|Assorted candies for decoration|
- Preheat oven to 350°F. Line 24 standard (2-1/2-inch) muffin pan cups with paper baking cups.
- Prepare cake mix according to package directions. Spoon batter into prepared muffin cups, filling 2/3 full. Bake 15 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.
- Beat butter in large bowl with electric mixer at medium speed until creamy. Gradually add powdered sugar and 4 tablespoons espresso; beat until smooth. Add melted chocolate, vanilla and salt; beat until well blended. Add remaining espresso, 1 tablespoon at a time, until frosting is of desired spreading consistency.
- Frost cooled cupcakes with frosting. Decorate with broken pretzel pieces for antlers and assorted candies for reindeer faces.
This recipe appears in: Christmas
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