FYI's Baking with Coffee
Easy Espresso Cupcakes
1 pkg. chocolate cake mix
brewed espresso - chilled
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
-
Prepare cake mix as directed on package, substituting espresso
for water.
-
Spoon into paper lined muffin pan, filling each cup 1/2 full.
-
Bake as directed on package for cupcakes.
-
Let cool.
Frosting
-
Pour coffee and milk into medium bowl.
-
Add pudding mix.
-
Beat with wire whisk 1 minute.
-
Immediately stir in Cool Whip.
-
Frost cupcakes
Back to Baking
with Coffee