Hello there– I know, I know you shouldn’t start a new recipe with a disclaimer– But if you are a blogger (this means you, all my blog-buddies), you know the sometimes photos aren’t what you’d hoped. But I loved these tender, creamy cupcakes!!- so I’m sending along the recipe and you’ll have to imagine how pretty (and delicious) they were! OK??
chocolate cake mix
1/2 cup oil
1 pack instant coffee crystals (about 1 tsp.)
1 tsp. coffee liqueur (like Kahlua)
1 pint whipped cream
2 tsp. instant vanilla pudding powder
tsp. powdered sugar
1 cup mascarpone cheese
unsweetened cocoa powder
Mix the cake mix according to the directions on the box. (Mine used 3 eggs, 1/2 cup oil and 1 1/4 cup water). Add in the instant coffee and coffee liqueur and beat for two minutes with an electric mixer.
Pour the batter into 24 paper cupcake liners in cupcake pans. Pop them in a 350 degree oven and bake for 15 to 17 minutes, until they are firm to the touch. Let them cool completely.
With an electric mixer, beat the whipped cream along with the pudding powder and powdered sugar –until it is stiff and set. With a spoon, fold in the mascarpone cheese.
Top each cooled cupcake with a large dollop of the cream & mascarpone mixture. And then dust the cocoa over the cream through a small sieve. Refrigerate the cupcakes if you are making them way ahead… So delish!