Description

These Mocha Cupcakes are a delightful blend of chocolate and coffee, featuring a creamy espresso frosting. With simple ingredients and easy prep, they are perfect for any occasion, ensuring every bite is filled with rich flavor and comfort.

Ingredients

Scale

1 (15.25 oz) chocolate cake mix
1 (3.4 oz) box instant chocolate pudding
1 cup strong brewed coffee, cooled
4 large eggs
1/2 cup canola oil
1/2 cup hot fudge
2 cups unsalted butter, softened
4 tablespoons instant espresso granules
10 tablespoons heavy whipping cream
2 teaspoons vanilla extract
1 teaspoon table salt
8 cups powdered sugar
24 chocolate covered coffee beans

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Instructions

Preheat the oven to 325°F. Line two pans with 24 cupcake liners.
In a large bowl, combine the cake mix, pudding mix, cooled coffee, eggs, and oil. Beat until well mixed, then spoon the batter evenly into the prepared liners.
Bake for 20-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely on a wire rack.
Once cool, carefully scoop out the center of each cupcake and fill with a spoonful of hot fudge.
To make the frosting, cream the softened butter in a mixing bowl for 2-3 minutes. While it mixes, dissolve the espresso granules in the heavy whipping cream.
Add the cream, vanilla, and salt to the creamed butter and mix well. Gradually add powdered sugar until fully incorporated.
Beat the frosting for an additional 1-2 minutes until light and fluffy. Spread or pipe the frosting onto the cooled cupcakes and garnish with espresso powder and a chocolate coffee bean.

Notes

Ensure cupcakes are completely cool before filling to prevent the fudge from melting into the cake.
Store leftover cupcakes in an airtight container for 3-4 days at room temperature.

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 30g
Sodium: 240mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg