Mochaccino Cupcakes with Coffee Buttercream Frosting!!
RECIPE (MAKES 12):
1 bx devil's food cake mix
1 1/3 c strong brewed coffee
1/2 c vegetable oil
3 lg eggs
1/4 c sour cream
1/2 bx instant chocolate pudding (approx. 1/4 cup)
COFFEE BUTTERCREAM FROSTING:
1 c butter, softened
1 c crisco
2 lb sifted powdered sugar
1/4 c heavy cream (approx.)
2 tsp instant coffee granules
1 Prepare cake according to the instructions on the box, substituting the water with coffee.
2 Add the sour cream and pudding, mix well.
3 Pour the batter into prepped 12-cup lined cupcake pan. Fill 2/3 full.
4 Bake at 350 degrees for 15 minutes, do a toothpick test, if it comes out clean, it's done.
5 Remove from oven onto a cooling wire rack to cool.
6 Dissolve instant coffee in heavy whipping cream.
7 Beat shortening and butter together until smooth. Slowly add heavy whipping cream/coffee mixture. Beat on high speed until fluffy.
8 Slowly add the powdered sugar until desired consistency is reached.
9 Be sure that the cupcakes are cooled completely. Frost or pipe the frosting onto the cupcakes.
(Recipe and photo courtesy of: http://www.justapinch.com/recipes/dessert/cake/mochaccino-cupcakes-w-coffee-buttercream-frosting.html?p=23)