Java Chip Cupcakes

• Vegetarian

• Produce

  • 1/4 cup Chocolate covered espresso beans

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 oz Bittersweet chocolate
  • 1 package Pillsbury purely simple buttercream frosting mix
  • 1 box Pillsbury purely simple chocolate cake mix
  • 1 package Pillsbury purely simple chocolate frosting mix

• Drinks

  • 1/4 cup Coffee

• Dairy

  • 3 sticks Butter
  • 1 cup Milk

Found on gogogogourmet.com

Description

Ingredients

• 1 box Pillsbury Purely Simple Chocolate Cake Mix
• 1 package Pillsbury Purely Simple Chocolate Frosting Mix
• 1 package Pillsbury Purely Simple Buttercream Frosting Mix
• 3 sticks butter, softened
• 3 eggs
• 1 cup milk
• ¼ cup coffee
• 1 oz bittersweet chocolate, grated
• ¼ cup chocolate covered espresso beans, coarsely chopped

Directions

• Line two muffin pans with liners and preheat oven to 350. Prepare cupcake batter as directed on the box. Using a cookie scoop, fill each well ⅔ full with batter (I ended up with 22 cupcakes, not 24).
• Bake as directed. When a toothpick inserted comes out clean, remove from the oven and allow to cool completely.
• Prepare the white buttercream frosting according to package directions. Fold in the grated chocolate. Spoon into a piping bag, snip the very tip off, and set aside.
• Prepare the chocolate buttercream frosting according to package directions, but substitute the coffee for the water. Spoon into a piping bag, snip the very tip off, and set aside.
• Slide a large tip coupler into the bottom of a third piping bag. Slide both filled piping bags into the third bag, and pull the ends of the filled bags through the coupler. Cut off both ends of the filled bags at that level and apply your tip. Frost the cupcakes in a swirling motion, so you end up with two-toned swirls.
• Sprinkle with espresso beans and serve.