MOCHACCINO CUPCAKES W/COFFEE BUTTERCREAM FROSTING
This must be so heavenly. Waking up to a mochaccino cupcake and a cup of coffee. WOW! a double shot of caffeine!
Provided by Jo Anne Sugimoto
Categories Cakes
Number Of Ingredients 12
Steps:
- 1. Prepare cake according to the instructions on the box, substituting the water with coffee.
- 2. Add the sour cream and pudding, mix well.
- 3. Pour the batter into prepped 12-cup lined cupcake pan. Fill 2/3 full.
- 4. Bake at 350 degrees for 15 minutes, do a toothpick test, if it comes out clean, it's done.
- 5. Remove from oven onto a cooling wire rack to cool.
- 6. Dissolve instant coffee in heavy whipping cream.
- 7. Beat shortening and butter together until smooth. Slowly add heavy whipping cream/coffee mixture. Beat on high speed until fluffy.
- 8. Slowly add the powdered sugar until desired consistency is reached.
- 9. Be sure that the cupcakes are cooled completely. Frost or pipe the frosting onto the cupcakes.
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