1Preheat oven to 325 degrees F.In a saucepan,combine the butter,1/4 cup whipped cream,brown sugar and semi-sweet chocolate chips,Cook over low heat until the butter is just melted,stirring occasionally.Pour into two 9-inch cake pans.
Sprinkle evenly with crushed chocolate covered espresso beans.
2In a large bowl,combine cake mix,water,oil,eggs and frappuccino at low speed until moistened.Beat 2 minutes at the highest speed.Carefully spoon the batter over the chocolate mixture.
3Bake at 325 degrees F for 35 to 45 minutes,or until the cake springs back when lightly touched in the center.Cool 5 minutes.Remove from the pans and cool completely
4In a small bowl,beat the 1 3/4 cup whipped cream until soft peaks form.Blend in the confectioners'sugar,vanilla extract and frappuccino.Beat until stiff peaks form.
5To assemble the cake,place one layer on a serving plate.Spread with half of the whipped cream.Top with the second layer.Frost with the remaining whipped cream.Store in frigerator.