Easy Espresso Cupcakes
(Added:
20-May-2005
Rating:
9.00
Votes:
1
) |
1 pkg. chocolate cake mix
brewed espresso - chilled
1/2 cup brewed espresso - chilled
1/2 cup cold milk
1 pkg. (4 serving size) chocolate or vanilla instant pudding
1 tub (8 oz.) Cool Whip - thawed
1. Prepare cake mix as directed on package, substituting espresso for water.
2. Spoon into paper lined muffin pan, filling each cup 1/2 full.
3. Bake as directed on package for cupcakes.
4. Let cool.
Frosting
1. Pour coffee and milk into medium bowl.
2. Add pudding mix.
3. Beat with wire whisk 1 minute.
4. Immediately stir in Cool Whip.
5. Frost cupcakes
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