Espresso Cupcakes

Espresso Cupcakes
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  1. Cupcakes
  2. 1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
  3. Water, vegetable oil and eggs called for on cake mix box
  4. 1 tablespoon instant espresso coffee powder
  5. Filling
  6. 1 container (8 oz) mascarpone cheese
  7. 2 teaspoons milk
  8. 2 teaspoons instant espresso coffee powder
  9. 1 cup powdered sugar
  10. Frosting and Garnish
  11. 1 teaspoon instant espresso coffee powder
  12. 1 container Betty Crocker™ Whipped milk chocolate frosting
  13. Chocolate-covered espresso beans, if desired
  1. 1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  2. 2Make 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. 3In 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. 4To 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. 5Stir 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.