Espresso Mini Cakes

• 1 pkg. (2 -layer size) chocolate cake mix
• 1-1/3 cups chilled brewed strong MAXWELL HOUSE Italian Espresso Roast Coffee
• 3 cups Espresso Pudding Frosting

1. Prepare cake mix as directed on package, substituting coffee for the water.
2. Spoon batter evenly into 24 paper-lined medium muffin cups, filling each cup about 1/2 full.
3. Bake as directed on package for cupcakes.
4. Cool.
5. Frost with Espresso Pudding Frosting.
6. Store in refrigerator.

chocolate cake mix, espresso roast, espresso pudding frosting

Taken from www.kraftrecipes.com/recipes/espresso-mini-cakes-57432.aspx (may not work)