Easy Espresso Cupcakes


1 pkg. chocolate or vanilla cake mix

Brewed espresso to replace water for cake mix

1/2 cup brewed espresso - chilled

1/2 cup cold milk

1 pkg. (4 serving size) chocolate or vanilla instant pudding

1 tub (8 oz.) Cool Whip - thawed


Preparation: 10 minutes (Active time 1 hour)

Prepare cake mix as directed on package, substituting espresso for water. Spoon into paper lined muffin pan, filling each cup 1/2 full. Bake as directed on package for cupcakes. Let cool.

Pour coffee and milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Immediately stir in Cool Whip. Frost cupcakes.

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