• Heat oven to 350 degrees F. Grease a 15 x 10 x 2-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with waxed paper; coat paper. Line 6 muffin-pan cups with paper liners.

  • Combine cake mix, coffee, espresso, eggs and butter in large bowl. Beat on low speed until blended. Increase speed to high; beat until smooth, 3 minutes.

  • Fill muffin cups half full with batter. Pour the remaining batter into the prepared pan; spread in even layer.

  • Bake cupcakes in 350 degree F oven for 18 minutes and batter in sheet pan for 22 minutes, rotating pans once during baking. Cool cupcakes; save for snacking. Invert cake onto rack; remove pan, waxed paper; let cool completely.


  • Stir sugar into coffee in small bowl. Set aside until ready to stack cake. Beat heavy cream, espresso powder and confectioners sugar in large bowl until stiff peaks form.

  • Trim crusty edges from sides of cake. Cut cake lengthwise into thirds, each piece 10 x 5 inches. Place 1 cake layer on platter. Brush with 2 tablespoons sweetened coffee. Spread top of layer with a third of frosting. Repeat with remaining cake layers, coffee and frosting. Garnish top of cake with chocolate-covered coffee beans. Makes 1 cake (10 servings) plus 6 cupcakes.