mochaccino cupcakes w/coffee buttercream frosting
(6 ratings)
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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(6 ratings)
yield
serving(s)
Ingredients For mochaccino cupcakes w/coffee buttercream frosting
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1 boxdevil's food cake mix
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1 1/3 cstrong brewed coffee
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1/2 cvegetable oil
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3 lgeggs
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1/4 csour cream
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1/2 boxinstant chocolate pudding (approx. 1/4 cup)
- COFFEE BUTTERCREAM FROSTING
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1 cbutter, softened
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1 ccrisco
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2 lbsifted powdered sugar
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1/4 cheavy cream (approx.)
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2 tspinstant coffee granules
How To Make mochaccino cupcakes w/coffee buttercream frosting
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1Prepare cake according to the instructions on the box, substituting the water with coffee.
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2Add the sour cream and pudding, mix well.
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3Pour the batter into prepped 12-cup lined cupcake pan. Fill 2/3 full.
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4Bake at 350 degrees for 15 minutes, do a toothpick test, if it comes out clean, it's done.
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5Remove from oven onto a cooling wire rack to cool.
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6Dissolve instant coffee in heavy whipping cream.
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7Beat shortening and butter together until smooth. Slowly add heavy whipping cream/coffee mixture. Beat on high speed until fluffy.
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8Slowly add the powdered sugar until desired consistency is reached.
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9Be sure that the cupcakes are cooled completely. Frost or pipe the frosting onto the cupcakes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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