Jody Makes Espresso Cupcakes

For a wonderful picnic-portable treat, try these…..

Espresso Cupcakes


1 box chocolate fudge cake mix

1 1/3 cups water

1/2 cup vegetable oil

3 eggs

1 Tbsp instant expresoo coffee powder


1 container (8 oz) mascarpone cheese

2 Tsp milk

2 Tsp instant espresso coffee powder

1 cup powdered sugar

Frosting and Garnish

1 Tsp instant espresso coffee powder

1 container (12 oz) whippped milk chocolate frosting

Chocolate-covered espresso beans, if desired

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

2. 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.

3. 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.

4. In meduim bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip.

5. 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).

6. Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch (#824) star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator.

Jody Tries A Mocha Torte

Deep Dark Mocha Torte

Ingredients – Torte

1 box chocolate fudge cake mix – water, vegetable oil and eggs called for on cake mix box

1/3 cup granulated sugar

1/3 cup rum or water

1 1/4 teaspoons instant espresso coffee granules


2 packages (8 oz each) cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla

2 to 3 teaspoons milk


1 1/2 cups semisweet chocolate chips

6 tablespoons butter (do not use margarine)

1/3 cup whipping cream


1. Heat oven to 350 degrees F (325F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray); lightly flour. Make and cool cakes as directed on box for 8- or 9-inch round pans.

2. Meanwhile, in 1-quart saucepan, stir granulated sugar, rum and coffee granules until coffee is dissolved. Heat to boiling, stirring occasionally; remove from heat. Cool completely.

3. In medium bowl, beat all filling ingredients on low speed just until blended, adding enough milk for spreading consistency; set aside.

4. In 1-quart saucepan, heat all ganache ingredients over low heat, stirring frequently, until chips are melted and mixture is smooth. Refrigerate about 30 minutes, stirring occasionally, until slightly thickened.

5. Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Brush about 1 tablespoon of the rum mixture over cut side of each layer; let stand 1 minute to soak into cake. Fill each layer with about 2/3 cup filling. Spread ganache over side and top of torte. Store loosely covered in refrigerator.