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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
Product Details
Method
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.
Using a paddle, mix on medium speed 3 minutes.
Change to low speed and mix 1 minute while gradually adding 30 oz coffee. Scrape bowl and paddle.
Continue to mix on low speed 2 minutes.
Using a #20 scoop, scale batter into paper-lined muffin pans.
For convection oven, bake at 300°F 15-20 minutes; for standard oven, bake at 350°F 15-20 minutes. Cool completely.
For icing, place Krusteaz Professional Vanilla Creme Icing Mix and butter in separate mixer bowl.
Using a paddle, mix on low speed 1 minute.
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.
Change to medium speed and mix 5 minutes or until creamy.
Ice cooled cupcakes. Garnish with chocolate covered espresso bean, if desired.
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