So far this year I've entered the Kettle Brand Potato Chips Joes vs. Pros Cook Off sponsored by Snooth, where I made these Salt & Pepper Cheesy Beef Nachos, and more recently I entered the Duncan Hines Spring Bake Contest.
I really, really want to win the Duncan Hines contest. The prize is a dream weekend at the DH test kitchen in New Jersey. YES PLEASE!! So, here's hoping I win. Or at least get to be a finalist. Cross your fingers and toes for me. :)
For the contest I created these caramel cappuccino cupcakes with mocha frosting. They are SO. GOOD. Seriously. And even better, they are simple to make using Duncan Hines cake mix and frosting.
So go make some of these for your family today. You'll thank me later!
Caramel Cappuccino Cupcakes with Mocha Frosting
Makes 24 cupcakes
Recipe created by The Chef Next Door
Print this recipe
1 box Duncan Hines Signature Caramel Cake Mix
1 1/3 cups water
1/3 cup vegetable oil
1 tablespoon plus 1 teaspoon espresso powder
2/3 cup King Arthur Flour cappuccino chips
1 can Duncan Hines Frosting Creations Frosting Starter
1 packet Duncan Hines Frosting Creations Mocha Flavor Mix
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees and insert cupcake liners into the wells of the cupcake pans.
Whisk the cake mix, water, oil, eggs and 1 tablespoon espresso powder in a large bowl until thoroughly combined. Gently fold in the cappuccino chips. Using a large scoop, fill the wells of the cupcake pans about two thirds full with batter.
Bake the cupcakes for 20 minutes; remove the pans to a cooling rack for 5 minutes. Remove the cupcakes from the pans and allow them to cool completely on the rack.
While the cupcakes are cooling, make the frosting. In the bowl of a stand mixer (alternatively you can use a hand mixer) add the frosting starter, mocha flavor mix, 1 teaspoon espresso powder and the vanilla. Mix on medium speed until the frosting is smooth and fluffy, scraping down the sides of the bowl as needed.
Frost the cupcakes with the mocha frosting.