MOCHACCINO CUPCAKES W/COFFEE BUTTERCREAM FROSTING

1
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!

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

How to Make MOCHACCINO CUPCAKES W/COFFEE BUTTERCREAM FROSTING

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.

Printable Recipe Card

About MOCHACCINO CUPCAKES W/COFFEE BUTTERCREAM FROSTING

Course/Dish: Cakes
Other Tag: Quick & Easy




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