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Espresso Mini Cakes
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Espresso Mini Cakes

1 Hour 5 Minutes
10 Min Prep
1 Hr 5 Min Cook
Substitute brewed coffee for water in the chocolate cake mix to make these rich mini cakes with creamy pudding frosting.
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2 -layer size) chocolate cake mix
1-1/3 cups chilled brewed strong MAXWELL HOUSE Italian Espresso Roast Coffee
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Let's Make It
1
Prepare cake mix as directed on package, substituting coffee for the water. Spoon batter evenly into 24 paper-lined medium muffin cups, filling each cup about 1/2 full.
2
Bake as directed on package for cupcakes. Cool.
3
Frost with Espresso Pudding Frosting. Store in refrigerator.
Kitchen Tips
Special Extra
Stir in 1/2 tsp. ground cinnamon to cake mix before adding coffee.
Note
The amount of water needed to prepare your cake mix may vary. Replace the amount of water specified on your cake mix with the coffee.
Nutrition
Calories
160
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 240mg
10%
Total Carbohydrates 20g
7%
Dietary Fibers 1g
4%
Sugars 12g
24%
Protein 2g
4%
Vitamin A
0%
Vitamin C
0%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
2 doz. or 24 servings, 1 cupcake each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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