Espresso Cupcakes

Steps

• 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 cooling rack. Cool completely, about 30 minutes.
• 4

  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.