Mochaccino Cupcakes

Mochaccino Cupcakes

Ingredients

Directions

  1. 1 of 1 Blend 2 tsp instant espresso powder with 2 tbsp warm water. Fold into batter, along with two .375 oz squares Ghirardelli dark chocolate, grated. To frost: Combine 1 cup heavy cream, 3 tbsp sugar and 1 tsp coffee extract in a bowl. Beat on medium to high speed with an electric mixer until stiff peaks form. Spread over cupcakes and garnish with additional grated chocolate (1 square Ghirardelli dark chocolate).
Nutrition Information for Mochaccino Cupcakes
Servings Per Recipe:
Per Serving:
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Printed from FamilyCircle.com 09/20/2018