Espresso Cupcakes

Love coffee? Here's the fudgy cupcake to make your tastebuds smile. ...MORE + LESS -

1 box Betty Crocker* SuperMoist* Chocolate Fudge Cake Mix

1 cup (250 mL) icing sugar

1 tsp (5 mL) instant espresso coffee powder

1 tub Betty Crocker* Whipped Milk Chocolate Frosting

Chocolate-covered espresso beans, if desired

1 1/3 cups (325 mL) water

1/2 cup (125 mL) vegetable oil

3 eggs

1 tbsp (15 mL) instant espresso coffee powder

1 pkg (250 g) cream cheese, softened

2 tsp (10 mL) milk

2 tsp (10 mL) instant espresso coffee powder

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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.