Cake Mix: Cappuccino Cupcakes

By fitmom

Ingredients

• 1 package (18 1/4 ounces) dark chocolate cake mix
• 1 1/3 cup strong brewede or instant coffe, at room temperature
• 3 eggs
• 1/3 cup vegetable oil or melted butter
• 1 container (16 ounces) vanilla frosting
• 2 tablespoons coffee liqueur (optional)
• Grated chocolate*
• Chocolate-covered coffee beans (optional)
• Grate half of a 3- or 4-ounce milk, dark, or espresso candy bar on the large holes of grater

Preparation

Step 1

1. Preheat oven to 350. Line 24 standard (2 1/2-inch) muffin cups with foil baking cups.
2. Beat cake mix, coffee, eggs, and oil with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Speed batter into prepared muffin cups, filling two-thirds full.
3. Bake 18 to 20 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks 10 minutes. Remove to racks; cool completely. (At this point, cupcakes may be frozen for up to 3 months. thaw at room temperature before frosting.)
4. Combine frosting and 2 teaspoons liqueur in small bowl; mix well. before frosting, poke about 10 holes in each cupcake with toothpick. Pour 1 to 2 teaspoons liqueur over top of each cupcake, if desired. Frost; sprinkle with grated chocolate. Garnish with chocolate-covered coffee beans.