INSTANT ESPRESSO MIX RECIPES

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CHOCOLATE ESPRESSO BROWNIES RECIPE - BETTYCROCKER.COM



Chocolate Espresso Brownies Recipe - BettyCrocker.com image

Looking for a decadent treat for coffee lovers? Indulge with this easy brownie mix one.

Provided by Betty Crocker Kitchens

Total Time 2 hours 20 minutes

Prep Time 15 minutes

Yield 16

Number Of Ingredients 6

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie box
2 teaspoons instant espresso coffee (dry)
1/3 cup chopped walnuts
2/3 cup semisweet chocolate chips
1/3 cup chocolate-covered espresso beans, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8 or 9-inch square pan with shortening or cooking spray.
  • Make brownie batter as directed on box. Stir in espresso coffee, walnuts and 1/3 cup of the chocolate chips. Spread in pan. Sprinkle with remaining 1/3 cup chocolate chips and the espresso beans.
  • Bake as directed on box. Cool completely on cooling rack, about 1 1/2 hours. Cut into 4 rows by 4 rows. Store covered at room temperature.

Nutrition Facts : Calories 210 , CarbohydrateContent 29 g, CholesterolContent 10 mg, FatContent 2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 2 g, ServingSize 1 Brownie, SodiumContent 95 mg, SugarContent 20 g, TransFatContent 0 g

ESPRESSO CUPCAKES RECIPE - BETTYCROCKER.COM



Espresso Cupcakes Recipe - BettyCrocker.com image

Love coffee? Here's the fudgy cupcake to make your tastebuds smile.

Provided by Betty Crocker Kitchens

Total Time 1 hours 45 minutes

Prep Time 40 minutes

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 tablespoon instant espresso coffee powder
1 container (8 oz) mascarpone cheese
2 teaspoons milk
2 teaspoons instant espresso coffee powder
1 cup powdered sugar
1 teaspoon instant espresso coffee powder
1 container Betty Crocker™ Whipped milk chocolate frosting
Chocolate-covered espresso beans, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make batter as directed on box; gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
  • In medium bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar with electric mixer on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip.
  • To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).
  • Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch (#824) star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator.

Nutrition Facts : Calories 210 , CarbohydrateContent 28 g, CholesterolContent 35 mg, FatContent 2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Cupcake, SodiumContent 200 mg, SugarContent 19 g, TransFatContent 1/2 g

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