Coffee-spiked brownie mix bakes up into fudgy cupcakes — vanilla frosting and caramel topping make ’em even better.
- 2 tbsp. instant coffee granules
- 1/4 c. warm water
- 1 (18.4-oz.) package family-size chocolate fudge brownie mix
- 3 eggs
- 1/2 c. oil
- 1 c. butter
- 3 c. confectioners' sugar
- 1 tbsp. milk
- 1/2 tsp. vanilla extract
- 1/4 c. caramel sundae topping
Heat oven to 350 degrees Fahrenheit. Line 12 muffin cups with cupcake liners. Dissolve coffee granules in water. Add brownie mix, eggs, and oil; on medium speed, beat two minutes. Divide among liners.
Bake 22 to 25 minutes or until pick inserted in centers comes out with moist crumbs. Cool five minutes. Transfer to rack; cool. Beat butter until smooth. On low speed, gradually beat in sugar. Add milk and vanilla; beat until fluffy. Pipe over cupcakes; drizzle with topping.
Per Serving: Calories: 533 Protein: 4 grams Fat: 28 grams (11 grams saturated) Cholesterol: 89 milligrams Carbohydrates: 74 grams Sodium: 322 milligrams Fiber: 2 grams Sugar: 61 grams