Start by using a mixing a chocolate cake mix with 1 cup brewed coffee that has been cooled, 4 eggs, 1/4 cup yogurt, 1/3 cup melted butter, and 1 small instant chocolate pudding mix. Beat the ingredients for 1 minute on low and then 2 minutes on medium high. The batter will be very thick. Stir in 2 cups chocolate cookie chunks. Fill your muffin liners 1/2 full and bake at 350* for 18 minutes. Remove from the oven and cool on a wire rack.
While the cupcakes are cooling, let's mix up our butter cream. In a mixing bowl beat 1/2 cup butter (softened), 1/2 cup shortening, 1/8 teaspoon salt, 1 tablespoon coffee extract, and 4 tablespoons mocha coffee creamer until creamy. SIft together 1/4 cup dark cocoa powder with 4 cups powdered sugar. Slowly add to the butter mixture until all is incorporated. Beat for another minute or until creamy. Use decorating bags and tip 27 to frost cooled cupcakes. Sprinkle with 1/4 cup crushed chocolate cookie crumbs. Decorate with a fun straw. This makes about 30 cupcakes. (If you like your frosting to be very thick, double all the butter cream ingredients.)
For a printable version of the recipe, visit HERE.
Come visit for more Starbucks inspired cupcakes.
Caramel Caffe' Mocha Cupcakes
Salted Caramel Mocha Brownie Cups
White Chocolate Mocha Frappuccino Cupcakes
Eggnog Latte Cupcakes