1/2 cup  brewed espresso - chilled
1/2 cup cold milk
1 pkg. (4 serving size) chocolate or vanilla instant pudding
1 tub (8 oz.) Cool Whip - thawed

1. Prepare cake mix as directed on package, substituting espresso for water.
2. Spoon into paper lined muffin pan, filling each cup 1/2 full.
3. Bake as directed on package for cupcakes.
4. Let cool.

1. Pour coffee and milk into medium bowl.
2. Add pudding mix.
3. Beat with wire whisk 1 minute.
4. Immediately stir in Cool Whip.
5. Frost cupcakes