Mochacchino Cupcakes

Ingredients

    Cupcakes:

    5 lb (full box) Krusteaz Professional® Devil’s Food Cake Mix 732-0240

    52 fl oz (6 1/2 cups) strong brewed coffee (room temperature), divided

    2 oz (1/4 cup) instant espresso powder

    Icing:

    5 lb (full box) Krusteaz Professional® Vanilla Creme Icing Mix 732-0800

    4 oz (1/2 cup) butter, softened

    16 fl oz (2 cups) hot strong brewed coffee

    8 fl oz (1 cup) heavy whipping cream

    2 oz (1/4 cup) instant espresso powder

 

Yield

6 dozen cupcakes

Method

    1. For cupcakes, place 22 oz (2 3/4 cups) coffee, Krusteaz Professional Devil’s Food Cake Mix and 1/4 cup espresso powder in mixer bowl.

    2. Using a paddle, mix on medium speed 3 minutes.

    3. Change to low speed and mix 1 minute while gradually adding 30 oz coffee. Scrape bowl and paddle.

    4.Continue to mix on low speed 2 minutes.

    5.Using a #20 scoop, scale batter into paper-lined muffin pans.

    6.For convection oven, bake at 300°F 15-20 minutes; for standard oven, bake at 350°F 15-20 minutes. Cool completely.

    7. For icing, place Krusteaz Professional Vanilla Creme Icing Mix and butter in separate mixer bowl.

    8. Using a paddle, mix on low speed 1 minute.

    9. Add 16 oz hot coffee, whipping cream and espresso powder; continue to mix on low speed 1 minute or until smooth. Scrape bowl and paddle.

    10. Change to medium speed and mix 5 minutes or until creamy.

    11.  Ice cooled cupcakes. Garnish with chocolate covered espresso bean, if desired.

 

WHEAT