“***Use foil wrappers instead of paper wrappers to make cupcake wrapper removal easy.”
READY IN:
30mins
SERVES:
20
YIELD:
20 cupcakes
UNITS:
US

Ingredients Nutrition

  • Vanilla Batter
  • 1 (18 1/4 ounce) boxbetty crocker super moist French vanilla cake mix
  • 3 eggs
  • 13 cup vegetable oil
  • 1 14 cups water
  • Espresso Flavored Chocolate Syrup
  • 12 cup Hersheys Chocolate Syrup
  • 4 teaspoons espresso, grounds
  • Frosting
  • 3 eggs, with yolks and whites separated
  • 12 cup sugar
  • 8 ounces mascarpone cheese
  • 2 tablespoons brandy
  • 12 teaspoon espresso, grounds
  • 12 ounces cream cheese frosting

Directions

  1. CUPCAKE DIRECTIONS.
  2. Prepare cake mix as per instructions (or use your own vanilla cake recipe).
  3. Reserve about 2 cups of batter and combine with Espresso Flavored Chocolate Syrup.
  4. Place wrappers in cupcake tin and fill 3/4 with vanilla batter.
  5. Dollop 1-2 tablespoons of Espresso Flavored Chocolate Batter in the center of each cupcake.
  6. In each cup, use a toothpick to swirl the 2 batters together. DO NOT OVERMIX. You want to try for a swirl effect throughout the cupcake.
  7. Bake as directed for your cake recipe.(appx 15-20 min).
  8. FROSTING DIRECTIONS (adapted from a BelGioioso recipe).
  9. Combine 3 Egg Yolks, 1 tablespoon Espresso, sugar, and Brandy into the large mixing bowl.
  10. Beat 2 to 3 minutes.
  11. Add Mascarpone and beat 3 to 5 minutes until consistency is smooth.
  12. In another bowl, combine 3 Egg Whites and a pinch of Sugar. Beat until mixture forms stiff peaks.
  13. Gently fold into Mascarpone mixture.
  14. Combine Mascarpone mixture with enough Cream Cheese Frosting to get the right frosting consistency. This will vary depending on various factors (your skill with egg whites, ambient temperature, etc.).
  15. Allow cupcakes to cool completely on a wire rack, then frost the tops with the Mascarpone frosting.
  16. Enjoy!

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