Ingredients

The following ingredients have 4 Servings
  • 1 18.25 oz package devil’s food cake mix
  • 1 3.4 oz package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs (lightly beaten, room temp)
  • 1 tsp pure coconut extract
  • 1 tbsp instant espresso granules dissolved in 1/2 cup warm water
  • 12 oz semi-sweet chocolate chips
  • 1 1/2 cups unsalted butter
  • 8 oz cream cheese (room temperature)
  • 2 cups powder sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tbsp brewed hot coffee
  • Chocolate fudge drizzle
  • 24 Samoa Cookies

Instruction

  • Preheat oven to 350°F.
  • Line muffin tin with 24 cupcake liners.
  • In the bowl of a stand mixer, fitted with the paddle attachment, beat together the cake mix and pudding mix, sour cream, oil, eggs, coconut extract, and espresso water mixture.
  • Beat for about two minutes on medium speed until well combined.
  • Distribute the batter evenly into 24 muffin cups.
  • Bake for 18-22 minutes.
  • Allow cupcakes to cool inside muffin tins for 10 minutes.
  • Remove cupcakes from muffin tins and allow to fully cool on a wire rack.
  • As the cupcakes are cooling, prepare your frosting.
  • In a microwave safe bowl, melt the chocolate chips in the microwave, stirring every 30 seconds. (should be about 1 1/2 minutes total)
  • Place room temperature butter and cream cheese in a stand mixer, starting on low, then increasing speed to medium-high. Cream them together until they are a light and fluffy pale yellow.
  • In a separate bowl, add 4 tablespoons of hot coffee to cocoa and stir. If the mixture is still very thick, you can add 1 more tablespoon of hot coffee.
  • Add the cooled chocolate and cocoa/coffee mixture to the stand mixer with the creamed butter and cream cheese.Turn the mixer on to the lowest setting and add gradually add in confectioners sugar, 1 cup at a time. Once the sugar has become incorporated, turn the mixer on high for 1-2 minutes.
  • Make sure cupcakes are cool before frosting.
  • Frost using a piping bag and tip and top each cupcake with one Samoa cookie.