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Mocha Walnut Cupcakes
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Prep Time:
20 minutes
Total Time:
1 hour 20 minutes
Indulgent espresso walnut cupcakes using Betty Crocker™ cake mix for a delectable treat.
Ingredients:
  • 1 1/2 cups walnut halves
  • 1 box Betty Crocker™ Delights Super Moist™ French Vanilla Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 2 tablespoons instant espresso coffee powder or granules
  • 1 cup butter or margarine, softened
  • 3 cups powdered sugar
  • 4 oz semisweet baking chocolate, melted, cooled
  • 2 tablespoons whipping cream
  • 2 teaspoons vanilla
  • 24 walnut halves
Instructions:
  • Preheat oven to 350°F and line 24 regular-size muffin cups with paper baking cups. In a food processor, pulse 1 1/2 cups of walnut halves for 10 seconds until finely ground (be careful not to overprocess).
  • In a large bowl, use an electric mixer to blend together the cake mix, water, oil, eggs, ground walnuts, and 1 tablespoon of coffee powder on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes. Fill muffin cups evenly with the batter.
  • Bake for 15 to 18 minutes until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then transfer from pans to cooling racks. Cool completely, for about 30 minutes.
  • Cream butter using a mixer until creamy. Gradually add powdered sugar and beat until fluffy. Mix in melted chocolate, whipping cream, vanilla, and remaining coffee powder until well combined. Frost cupcakes and garnish each with a walnut half. Store loosely covered.

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