Expresso Chocolate Cupcakes

• 1 (18 1/4 ounce) package devil's food cake mix
• 1 (6 ounce) package instant chocolate pudding mix
• 1 teaspoon instant espresso coffee
• 12 cup vegetable oil
• 1 cup mayonnaise
• 3 eggs
• 1 egg yolk
• 12 cup coffee
• 1 cup mini chocolate chip

1. Preheat oven to 350 degrees F. Mix together in a large bowl all ingredients except the mini chocolate chips.
2. Using an electric mixer set on medium speed, blend for 2 minutes.
3. Do not over blend.
4. Fold in the mini chocolate chips.
5. Use a small ice cream scoop and fill cupcake liners 2/3 full.
6. Bake 18-20 minutes and use a tooth pick or cake tester method.
7. Note: Sometimes cake tester might hit a chocolate chip, so I go in rather sideways when checking for doneness.
8. Cool and frost with your favorite Chocolate Butter Cream Icing.

cake mix, chocolate pudding, coffee, vegetable oil, mayonnaise, eggs, egg yolk, coffee, chocolate chip

Taken from www.food.com/recipe/expresso-chocolate-cupcakes-524290 (may not work)