Cake

Mochacchino Cupcakes

Makes 6 dozen 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

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.
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