We turned a coffeehouse favorite into scrumptious chocolate cupcakes topped with swirls of coffee buttercream and caramel.
- Heat oven to 325°F. Line 24 muffin cups with cupcake liners.
- On low speed, beat cake mix, 1 cup water, eggs, oil, and 2 Tbs. coffee (or 1 Tbs. espresso powder) 30 sec.; on medium, beat 2 min.
- Divide among liners. Bake 16-18 min. or until toothpick inserted into centers comes out clean. Cool 20 min. Transfer from pans to racks; cool.
- Dissolve remaining 4 Tbs. coffee or 3 Tbs. espresso powder in hot water.
- On medium, beat butter until fluffy, 2 min. On low, gradually beat in sugar until smooth.
- Add coffee mixture; on medium, beat until fluffy. If desired, transfer to pastry bag fitted with medium star tip; pipe or spread over cupcakes. Drizzle with caramel.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set