Thursday, January 12, 2012

Cappuccino Chocolate Chip Cupcakes w/ Mocha Buttercream Frosting

Batter Ingredients:

24 paper liners
1/3 cup water
4 tsp instant coffee
1 pkg plain yellow cake mix
1 pkg vanilla pudding mix
¾ cup whole milk
¾ cup veggie oil
4 large eggs
1 cup mini semi-sweet chocolate chips

Batter Directions:
Preheat oven to 350* and line pan with paper liners. Combine water and coffee then microwave for 40 seconds. Remove, stir, and cool for 5 minutes. Combine cake mix, pudding mix, oil, eggs, and coffee. Fold in chocolate chips. Scoop 1/3 cup into each liner and bake for 18-20 minutes (cupcakes will spring back at the touch). Cool in pan 5 minutes then 15 on a wire rack.
Frosting Ingredients:
¼ cup milk
1 tsp instant coffee (heaping)
1 stick butter (room temperature)
2 oz German chocolate (grated)
½ cup semi-sweet chocolate chips
3 cups powdered sugar
(water to thin if needed)

 Frosting Directions:
Combine milk and coffee then microwave 40 seconds. Remove, stir, and cool for 5 minutes. Combine butter, german chocolate, chips, and coffee mixture. Add powdered sugar (make sure to start mixer slowly). Add water to thin if too stiff. Frost cupcakes.
S/N: Cupcakes can be stored under glass at room temp for 3 days or in the fridge for 1 week.

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