MOCHACCINO CUPCAKES W/COFFEE BUTTERCREAM FROSTING

Jo Anne Sugimoto

By
@sugarnspicetedibears

This must be so heavenly. Waking up to a mochaccino cupcake and a cup of coffee. WOW! a double shot of caffeine!


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Rating:
★★★★★ 6 votes
Comments:
Serves:
Makes 1 Dozen

Ingredients

1 box
devil's food cake mix
1 1/3 c
strong brewed coffee
1/2 c
vegetable oil
3 large
eggs
1/4 c
sour cream
1/2 box
instant chocolate pudding (approx. 1/4 cup)

COFFEE BUTTERCREAM FROSTING

1 c
butter, softened
1 c
crisco
2 lb
sifted powdered sugar
1/4 c
heavy cream (approx.)
2 tsp
instant coffee granules

Step-By-Step

1Prepare cake according to the instructions on the box, substituting the water with coffee.

2Add the sour cream and pudding, mix well.

3Pour the batter into prepped 12-cup lined cupcake pan. Fill 2/3 full.

4Bake at 350 degrees for 15 minutes, do a toothpick test, if it comes out clean, it's done.

5Remove from oven onto a cooling wire rack to cool.

6Dissolve instant coffee in heavy whipping cream.

7Beat shortening and butter together until smooth. Slowly add heavy whipping cream/coffee mixture. Beat on high speed until fluffy.

8Slowly add the powdered sugar until desired consistency is reached.

9Be sure that the cupcakes are cooled completely. Frost or pipe the frosting onto the cupcakes.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy