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1
Cupcakes: Beat cake mix and coffee with mixer fitted with paddle attachment on low speed 20 sec.
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2
Stop mixer; scrape bowl and paddle.
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3
Beat 2 min.
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4
Use #24 scoop to portion 1.4 oz.
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5
(40 g) into each of 48 (2-1/2-inch) baking cups (or into each of 24 baking cups for trial recipe).
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6
Bake in 300 degrees F-convection oven 13 to 15 min.
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7
or until toothpick inserted in centres comes out clean.
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8
(Note: Use the low-fan oven setting, or turn off the fan, to ensure evenly shaped cupcake tops.)
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9
Cool completely.
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10
Mousse Filling: Beat cream cheese with mixer fitted with paddle attachment on medium speed 2 min., stopping occasionally to scrape bowl and paddle.
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11
Blend in chocolate.
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12
Gradually add cream, beating on low speed after each addition until well blended.
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13
Spoon into pastry bag fitted with large tip; insert tip into top of each Cupcake to pipe about 1 Tbsp.
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14
(15 mL) Mousse Filling into centre of cake.
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15
Topping: Beat cream cheese with mixer fitted with whisk attachment on medium speed 2 min., stopping occasionally to scrape bowl.
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16
Gradually add coffee, beating until well blended.
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17
Add pudding mix; beat until blended.
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18
Fold in whipped topping.
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19
Spoon into pastry bag fitted with star tip; pipe about 1 Tbsp.
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20
(15 mL) Topping onto top of each cake, covering hole in centre.
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21
Garnish with coffee beans and cocoa powder.
