These easy mocha cupcakes, prepared from a packaged milk chocolate cake mix and topped with rich, homemade coffee buttercream, taste divine.
Prepare the cake mix according to the directions, replacing the water with prepared instant coffee. Bake as directed, then allow them to cool completely.
To make the frosting, dissolve one rounded teaspoon of instant coffee in 6 fl oz of milk.
Cream 1 stick of unsalted butter with 3 cups of powdered sugar.
Mix in 3 tablespoons of the coffee mixture until a creamy frosting has formed.
Swirl the sweet coffee frosting onto the cupcakes using a Wilton 2D tip.
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