Espresso Mini Cakes

3 ingredients
6 steps

Ingredients

  • 1 pkg. (2 -layer size) chocolate cake mix
  • 1-1/3 cups chilled brewed strong MAXWELL HOUSE Italian Espresso Roast Coffee
  • 3 cups Espresso Pudding Frosting

Directions

  1. 1
    Prepare cake mix as directed on package, substituting coffee for the water.
  2. 2
    Spoon batter evenly into 24 paper-lined medium muffin cups, filling each cup about 1/2 full.
  3. 3
    Bake as directed on package for cupcakes.
  4. 4
    Cool.
  5. 5
    Frost with Espresso Pudding Frosting.
  6. 6
    Store in refrigerator.

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