Cappuccino Chip Cookies
  • 1/3 cup water
  • 4 tsp. instant coffee granules
  • 1 package plain yellow cake mix with pudding
  • 3/4 cup milk
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 1 cup miniature chocolate chips
  1. Then you:
  2. Preheat oven to 350 degrees and line cupcake pan with paper liners. (This recipe makes 2 dozen.) Place the water and instant coffee in a small glass liquid measuring cup and microwave on high for 40 seconds. Remove and stir until coffee is dissolved. Set aside to cool for 5 minutes.
  3. Place cake mix, milk, oil, eggs and coffee in a large mixing bowl. Blend with an electric mixer* on low for 30 seconds. Scrape down the sides with a rubber spatula and beat on medium for 2 more minutes.
  4. Fold in 1 cup of mini chocolate chips, spoon 1/3 cup batter into each lined cupcakes cup, filling each 3/4 of the way full.
  5. Bake the cupcakes until they spring back when lightly touched with your finger, about 18-20 minutes. Allow cupcakes to cool in pans for 5 minutes, then remove from pans and cool thoroughly on wire racks.
  6. For the mocha buttercream you will need:
  7. (from Rosie’s Bakery All Butter Fresh Cream Sugar Packed No Holds Barred Baking Book by Judy Rosenberg)
  8. * 1/4 cup instant coffee powder
  9. * 2 tsp water
  10. * 8 tbsp (1 stick) unsalted butter at room temperature
  11. * 1/4 cup confectioners sugar
  12. * 3/4 cup plus 2 tablespoons heavy (whipping) cream, chilled
  13. Then you:
  14. Dissolve the coffee in the water.
  15. Place all ingredients in a food processor and process until light and fluffy, about 5 minutes. Stop the machine several times to scrape down the sides of the bowl with a rubber spatula.
  16. Transfer the buttercream to a medium sized mixing bowl and, using the paddle attachment of an electric mixer, continue to beat on medium-high speed, until the buttercream is white and fluffy, 15 to 20 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula (If you do not have a paddle attachment, you can use the whisk).
  17. Use the buttercream for frosting within an hour or it will need rewhipping.
  18. I piled the frosting on and topped each cake with a shard of candy. You could also sprinkle them with the rest of your mini chips or with roasted cracked coffee or espresso beans. For a Mexican twist, add 1 tsp. ground cinnamon to the batter. Ole!
stolen from Bake & Destroy!