Cappuccino Cupcakes the Editors of Publications International, Ltd.
Makes 24 cupcakes
|1||package (18-1/4 ounces) dark chocolate cake mix|
|1-1/3||cups strong brewed or instant coffee, at room temperature|
|1/3||cup vegetable oil or melted butter|
|1||container (16 ounces) vanilla frosting|
|2||tablespoons coffee liqueur|
|Additional coffee liqueur (optional)|
|Chocolate-covered coffee beans (optional)|
*Grate half of a 3- or 4-ounce milk, dark or espresso chocolate candy bar on the large holes of a grater.
- 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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