Mocha Cupcakes with Campfire Crust

Chef Linda

Yield: Makes 24 cupcakes

Ingredients

1 pkg. Duncan Hines Moist Deluxe Chocolate Fudge cake mix
1-2 Tablespoons instant coffee granules
3 large eggs
1-1/4 cups water
1/2 cup vegetable oil
Cupcake liners or baking spray
1 jar (7 oz.) Jet-Puffed marshmallow creme

Directions:

Preheat oven to 350 degrees F.

Combine cake mix, coffee, eggs, water and vegetable oil in a large bowl.

Line 2 - 12 count muffin tins with liners and fill cups 2/3 full with batter. Bake about 20 minutes or until toothpick inserted in center comes out clean.

Allow cupcakes to cool. Ice with marshmallow cream and brown with a torch (or under a hot broiler). Remember, marshmallows do burn and will hold a flame so use extreme caution here!!

Nutrition Facts

Yield: Makes 24 cupcakes

Approximate Nutrient Content per serving:

Calories: 14
Calories From Fat: 0
Total Fat: .6 g
Saturated Fat: .1 g
Cholesterol: 2.3 mg
Sodium: 16.3 mg
Total Carbohydrates: 1.9 g
Dietary Fiber: 0 g
Sugars: 1.2 g
Protein: .2 g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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