Espresso Cupcakes
24 cupcakes
CUPCAKES
1 box Betty Crocker" Super-Moist" chocolate fudge cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 tablespoon instant espresso coffee powder
FILLING
1 container (8 oz) mascarpone cheese
2 teaspoons milk
2 teaspoons instant espresso coffee powder
1 cup powdered sugar
FROSTING & GARNISH
4 oz semisweet baking chocolate, finely chopped
6 tablespoons butter or margarine, softened
3 tablespoons milk
1 teaspoon instant espresso coffee powder
1/2 teaspoon vanilla
Dash salt
3 cups powdered sugar ,
Chocolate-coveredespresso beans, if desired
Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick
pans). Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low
speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl
occasionally. Gently stir in 1 tablespoon espresso powder just until
blended. Divide batter evenly among muffin cups.
Bake 18 to 23 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30
minutes.
In medium bowl, beat mascarpone cheese, 2 teaspoons milk, 2 teaspoons
espresso powder and 1 cup powdered sugar on medium speed until smooth. Spoon
mixture into decorating bag fitted with 1/4-inch (#9) writing tip.
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).
In small microwavable bowl, microwave chocolate uncovered on High 45
seconds; stir. Continue microwaving and stirring at 15-second intervals
until melted. Cool slightly, about 5 minutes.
In another medium bowl, beat butter, 3 tablespoons milk, 1 teaspoon espresso
powder, the vanilla and salt on low speed until well blended. Beat in 3 cups
powdered sugar, 1 cup at a time, until smooth. Stir in melted chocolate
until blended. Spoon mixture into decorating bag fitted with %-inch (#824)
star tip. Pipe frosting over tops of cupcakes. Store covered in
refrigerator.
HIGH ALTITUDE (3500-6500 FT): Follow High Altitude directions on cake mix
box for cupcakes, gently stirring in 1 tablespoon espresso powder just until
blended.
1 CUPCAKE: Calones 310 (Calories from Fat 130); Total Fat 14g (Saturated Fat
6g:
Trans Fat Og): Cholesterol 45mg: Sodium 21Omg: Total Carbohydrate 42g
(Dietary Fiber Og: Sugars 32g); Protein 2g % DAILY VALUE: Cholesterol 14%;
Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 4%
EXCHANGES: 1/2 Starch, 2 1/2, Other Carbohydrate, 2 1/2, Fat CARBOHYDRATE
CHOICES: 3
Betty Crocker Super Moist Cakes Spring 2008
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