Espresso Cupcakes

Last recipe today, I promise!!!!

Espresso Cupcakes
-makes 24 cupcakes

~Cupcakes~
1 box Betty Crocker SuperMoist Chocolate Fudge Cake Mix
1 cup powdered sugar

~Frosting and Garnish~
1 tsp instant espresso coffee powder
1 tub Betty Crocker Whipped Milk Chocolate Frosting
chocolate-covered espresso beans, if desired
1-1/3 cups water
1/2 cup oil
3 eggs
1 tbsp instant espresso coffee powder

~Filling~
8oz pkg cream cheese, softened
2 tsp milk
2 tsp instant espresso coffee powder

Heat oven to 350ºF for shiny metal pans (or 325ºF for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups.

Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

In medium bowl, beat cream cheese, milk, 2 teaspoons espresso powder and the icing sugar on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch tip.

To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).

Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator.