Robin's FYI

Baking with Coffee

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Easy Espresso Cupcakes

  1 pkg. chocolate cake mix
  amount req. by cake mix brewed espresso - chilled
  1/2 cup brewed espresso - chilled (for frosting)
  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