mocha mousse espresso cupcakes~robynne

Name: Mocha Mousse Espresso Cupcakes~Robynne
Prep time: 20 min
Cook time: 15 min
Yield: 24
Cuisine: American
Ingredients: ## CUPCAKES; 1 box(es) betty crocker triple chocolate fudge cake mix (or whatever mix you prefer); ## MOCHA MOUSSE FILLING; 3.9 ounce(s) box of instant chocolate pudding; 2 teaspoon(s) mexican vanilla; 1-2 teaspoon(s) espresso powder, instant; 2 cup(s) heavy whipping cream; ## ESPRESSO BUTTER CREAM FROSTING; 1 cup(s) butter, softened; 3 cup(s) powdered sugar; 2-4 teaspoon(s) espresso powder, instant (taste as you go until the coffee flavor is perfect for you); 1 teaspoon(s) mexican vanilla; 1/2 teaspoon(s) butter flavor extract; 2 tablespoon(s) half and half; 1/8 teaspoon(s) cream of tartar; 1/8 teaspoon(s) salt (or more to taste); - note: i make extra frosting for a generous amount for each cupcake.; ## GARNISH; 20-24 - dark chocolate espresso bean; - chocolate sprinkles

(2 RATINGS)

289 Pinches 9 Photos

Robynne Glenn

Lake Arrowhead, CA

Updated on Apr 29, 2012

My most requested cupcake! Coffee and Chocolate Lovers Rejoice! There is no better pairing in my opinion, and if you share my affection, you will love these cupcakes!

Rate

prep time 20 Min

cook time 15 Min

method Bake

yield 24-28 serving(s)

Ingredients

CUPCAKES
1 box betty crocker triple chocolate fudge cake mix (or whatever mix you prefer)
MOCHA MOUSSE FILLING
3.9 ounces box of instant chocolate pudding
2 teaspoons mexican vanilla
1-2 teaspoon espresso powder, instant
2 cups heavy whipping cream
ESPRESSO BUTTER CREAM FROSTING
1 cup butter, softened
3 cups powdered sugar
2-4 teaspoons espresso powder, instant (taste as you go until the coffee flavor is perfect for you)
1 teaspoon mexican vanilla
1/2 teaspoon butter flavor extract
2 tablespoons half and half
1/8 teaspoon cream of tartar
1/8 teaspoon salt (or more to taste)
- note: i make extra frosting for a generous amount for each cupcake.
GARNISH
20-24 - dark chocolate espresso bean
- chocolate sprinkles

How To Make mocha mousse espresso cupcakes~robynne

Step 1

Prepare and bake cake as directed on box. Allow to cool completely.

Step 2

While cupcakes are cooling, add espresso powder to vanilla and let it dissolve. Mix the mousse ingredients together with a hand mixer until ingredients are incorporated and filling is creamy. Spoon mousse into a ziploc bag and seal. Refrigerate until ready to fill cupcakes.
Step 3

When cupcakes are cool, take a paring knife and cut a circle in the top of the cupcake and gently lift and remove circle. Cut a bottom corner of the ziploc bag filled with mousse and squeeze mousse into the hole you made in the cupcakes. Place circle back on top of the filling. Don't worry that it stick up, you will never see it under the frosting. Do this to all the cupcakes. I had some pudding left over.
Step 4

Dissolve espresso powder in vanilla. Combine frosting ingredients in a large bowl. Begin mixing on low speed until combined. Whip the frosting on high until fluffy and holds it's shape when peaks are formed. Be sure to taste the frosting, adding more espresso powder/vanilla as needed.
Step 5

Frost cupcakes and top with chocolate sprinkles and espresso bean.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes