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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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

Directions Step-By-Step

1
Prepare cake according to the instructions on the box, substituting the water with coffee.
2
Add the sour cream and pudding, mix well.
3
Pour the batter into prepped 12-cup lined cupcake pan. Fill 2/3 full.
4
Bake at 350 degrees for 15 minutes, do a toothpick test, if it comes out clean, it's done.
5
Remove from oven onto a cooling wire rack to cool.
6
Dissolve instant coffee in heavy whipping cream.
7
Beat shortening and butter together until smooth. Slowly add heavy whipping cream/coffee mixture. Beat on high speed until fluffy.
8
Slowly add the powdered sugar until desired consistency is reached.
9
Be 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