After last week’s recipe, where I semi-deliberately didn’t follow instructions and ended up with slightly less than perfect Espresso Meringues, I decided that I needed to take a step back and make something super easy.
The result? Chocolate Espresso Cupcakes, courtesy of a boxed cake mix. Like I said, super easy!
- Chocolate cake mix
- 3/4 cup brewed espresso (I used Caffe Umbria’s Terra Sana Blend)
- 1/2 cup water
- 1/3 cup vegetable oil
- 3 eggs
- Preheat oven to 325 degrees F
- Beat cake mix, espresso, water, oil and eggs on low speed with mixer for 30 seconds
- Kick the mixer up to medium for about 2 minutes, scraping sides of bowl occasionally
- Spoon mix into cupcake wrappers, filling about 2/3 full
- Bake in oven 20-25 minutes or until a toothpick inserted comes out clean
- Let cool on a wire rack before frosting
This time, I used 60% espresso and, while it was definitely noticeable in the batter, it seemed to lose a lot of its taste after baking. Next time I make it, I’ll use only espresso (‘Look ma, no water!’) and see what happens. I’m thinking deliciousness!
The cupcakes turned out yummy and, if I do say so myself, quite pretty! To top it off, they were frosted with Hazelnut Cream Cheese Frosting. I know you want the recipe, so check in on Thursday to see Brandi whip some up!