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.

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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.