Espresso Cupcakes Recipe!! by Espresso Cupcakes Recipe!!Ingredients Cupcakes 1 box Betty Crocker* SuperMoist* Chocolate Fudge Cake Mix 1 cup (250 mL) icing sugar Frosting and Garnish 1 tsp (5 mL) instant espresso coffee powder 1 tub Betty Crocker* Whipped Milk Chocolate Frosting Chocolate-covered espresso beans, if desired 1 1/3 cups (325 mL) water 1/2 cup (125 mL) vegetable oil 3 eggs 1 tbsp (15 mL) instant espresso coffee powder Filling 1 pkg (250 g) cream cheese, softened 2 tsp (10 mL) milk 2 tsp (10 mL) instant espresso coffee powderInstructions 1. Heat oven to 350ºF for shiney metal pans (or 325ºF for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. 2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups. 3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to coolin rack. Cool completely, about 30 mins4. In medium bowl, beat cream cheese, milk, 2 teaspoons espresso powder and the icing sugar on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch tip 5. To fill each cupcake, insert tip of bag into centre of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling)6. Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator -->Substitution : Instant coffee granules can be substituted for the instant espresso coffee powder. The flavor will probably not be as intense.Prep: 40mins Total Time: 1hr 45mins Total it Makes: 24 Cupcakes