June Cleaver is back! Expresso Cupcakes!!!

Cupcakes
1 box Betty Crocker Super Moist chocolate fudge cake mix
1 1/3 C water
1/2 C vegetable oil
3 eggs
1T instant expresso coffee powder

Filling
1 container (8oz.) mascarpone cheese
2t  milk
2t instant expresso powder
1C powdered sugar

Frosting and Garnish
1t instant expresso
1 container (12 oz.) Betty Crocker whipped milk chocolate frosting
 Chocolate-covered expresso beans

1) Heat oven to 350 for shiny metal pans or 325 for dark or non-stick pans. Place baking cups in each muffin tin
2) In large bowl, beat cake mix, water, oil, and eggs with electric mixer on low for 30 seconds. Beat on medium speed for two minutes, scaping bowl occasionally. Gently stir in 1T just until blended. Divide batter evenly among muffin cups.
3) Bake 18 to 23 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes, remove from pan to cooling rack.  Cool completely, about 30 minutes.
4) In medium bowl, beat mascarpone cheese, milk, 2 teaspoons of expresso powder and the powdered sugar onj mdeium speed until smooth. Spoon mixture into decorating bag fitted iwth a 1/4 inch (#9) writing tip.
5) To fill each cupcake, insert tip of bag into center of coller cupcake, gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1T of filling)
6) Stir 1 teaspoon expresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with a 3/4 inch (#824) star tip. Pipe over top of cupcakes Garnish with expresso beans. Sore covered in refrigerator.

These are FAB...if you want to save time you can just frost the cupcakes with a knife and "plop" the expresso bean on top!  The filling must be inserted with the decorating bag!