mochaccino cupcakes w/coffee buttercream frosting
This must be so heavenly. Waking up to a mochaccino cupcake and a cup of coffee. WOW! a double shot of caffeine!
prep time
cook time
method
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yield
Makes 1 Dozen
Ingredients
- 1 box devil's food cake mix
- 1 1/3 cups strong brewed coffee
- 1/2 cup vegetable oil
- 3 large eggs
- 1/4 cup sour cream
- 1/2 box instant chocolate pudding (approx. 1/4 cup)
- COFFEE BUTTERCREAM FROSTING
- 1 cup butter, softened
- 1 cup crisco
- 2 pounds sifted powdered sugar
- 1/4 cup heavy cream (approx.)
- 2 teaspoons instant coffee granules
How To Make mochaccino cupcakes w/coffee buttercream frosting
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Step 1Prepare cake according to the instructions on the box, substituting the water with coffee.
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Step 2Add the sour cream and pudding, mix well.
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Step 3Pour the batter into prepped 12-cup lined cupcake pan. Fill 2/3 full.
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Step 4Bake at 350 degrees for 15 minutes, do a toothpick test, if it comes out clean, it's done.
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Step 5Remove from oven onto a cooling wire rack to cool.
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Step 6Dissolve instant coffee in heavy whipping cream.
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Step 7Beat shortening and butter together until smooth. Slowly add heavy whipping cream/coffee mixture. Beat on high speed until fluffy.
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Step 8Slowly add the powdered sugar until desired consistency is reached.
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Step 9Be sure that the cupcakes are cooled completely. Frost or pipe the frosting onto the cupcakes.
- 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!
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Category:
Cakes
Tag:
#Quick & Easy
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