Expresso Chocolate Cupcakes
photo by Janet
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
24 Standard cupcake
ingredients
- 1 (18 1/4 ounce) package devil's food cake mix
- 1 (6 ounce) package instant chocolate pudding mix
- 1 teaspoon instant espresso coffee
- 1⁄2 cup vegetable oil
- 1 cup mayonnaise
- 3 eggs
- 1 egg yolk
- 1⁄2 cup coffee
- 1 cup mini chocolate chip
directions
- Preheat oven to 350 degrees F. Mix together in a large bowl all ingredients except the mini chocolate chips. Using an electric mixer set on medium speed, blend for 2 minutes. Do not over blend. Fold in the mini chocolate chips.
- Use a small ice cream scoop and fill cupcake liners 2/3 full. Bake 18-20 minutes and use a tooth pick or cake tester method. Note: Sometimes cake tester might hit a chocolate chip, so I go in rather sideways when checking for doneness. Cool and frost with your favorite Chocolate Butter Cream Icing.
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