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Double Chocolate Espresso Cupcakes


Double Chocolate Espresso Cupcakes Recipe

Ingredients:
  • FILLING
  • 1 (3 oz.) package cream cheese, softened
  • 4 tablespoons sugar
  • 1 large egg yolk
  • 1 1/2 tablespoons Folgers Classic Roast® Instant Coffee Crystals, dissolved in 2 tablespoons warm water, divided
  • 1/2 teaspoon almond extract
  • 1 tablespoon Pillsbury BEST® All Purpose Flour
  • CUPCAKES
  • 1 1/2 cups Pillsbury BEST® All Purpose Flour
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups sugar
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • GLAZE
  • 1/4 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips
  • 1 tablespoon butter, softened
Directions:
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