Monday, March 5, 2012

Java Chip Cupcakes with Espresso Cream Frosting...

Alright alright, I know.....I cheated a little by using  a cake box mix. But if this is what it takes to get YOU into the kitchen to bake, my job here is done!

Simplicity is key, therefore this is an almost fool proof recipe--unless you don't follow my directions :)

Happy baking!


Java Chip Cupcakes with Espresso Cream Frosting

The batter is thick!

Notice the hunks of Oreo (from the pudding mix) and chocolate pieces.

A very light and moist cake!

Java Chip Cupcakes with Espresso Cream Frosting
Author: Brenna Bowers
Serving: 24 cupcakes

Java Chip Cupcakes:
1 cup water
2 Tablespoons instant coffee granules
1 box (16.5 oz.) Duncan Hines “Dark Chocolate Fudge” cake mix (any will do)
1 package (4.2 oz.) Jell-O “Oreo Cookies and Cream” instant pudding
½ cup chocolate chips, chopped
4 egg whites
2 Tablespoons canola oil

Espresso Cream Frosting: 
1 Tablespoon instant espresso granules
1 1/2 teaspoons vanilla extract
1 Tablespoon unsweetened cocoa powder
3/4 cup (1 1/2 sticks) salted butter, room temperature
4 ounces (1/2 package) cream cheese, room temperature
4 cups (about 1 pound) powdered sugar, sifted

24 paper baking cupcake liners
24 chocolate covered espresso beans (optional)
brown sprinkles (optional)

Java Chip Cupcakes:
Preheat the oven to 350 degrees F.

Warm the water (20 seconds in the microwave) and stir in coffee granules.

In a large mixing bowl combine cake mix, pudding, chocolate chips, egg whites, oil and coffee-water. Beat until well mixed (about 1 minute). Fill each paper baking cupcake liner three-quarters full. Bake for about 15 minutes.

Espresso Cream Frosting:
In a small bowl, add the instant espresso into the vanilla extract. Once the coffee granules are dissolved, sir in the cocoa powder until it forms a paste.

In a large mixing bowl with a whisk attachment, beat the butter and cream cheese until it is fluffy (about 5 minutes). Beat in the coffee-vanilla-cocoa paste until evenly distributed. Beat in the confectioner’s sugar, one cup at a time, until the frosting is thick and smooth.

Pipe the frosting onto cupcakes using a large star tip. Top each cupcake with an espresso bean and sprinkles.

Chill until ready to serve.

1 comment:

  1. Yay!! I can't hardly wait to make these! Every day should be a cupcake day!