Starbucks Doubleshot Espresso Mocha Cupcakes Recipe
I have two major loves in my life: Starbucks canned Doubleshots of Espresso and Chocolate. What a better way to pay tribute to them, then to bring them both together in a super delicious cupcake. Psst…I even sneaked in a new fave of mine: Nutella! The Nutella comes into play with my Nutella Whipped icing. It’s an instant smile on your face within your first bite. What’s great is that there isn’t a ton of caffeine in the batter, once the Doubleshot is diluted down with all of the other ingredients in the batter. So you can safely eat these at night without having to worry about staying up all night long. I hope you enjoy this recipe as much as I enjoyed making it.
If you enjoy this recipe, please be sure to take a look at my other great recipes and DIY tutorials.
1 Cup of Sugar
1 Teaspoon of Vanilla Extract
½ Cup of Butter Flavored Crisco
2 Tablespoons of Vegetable Oil
1 Large Egg
1 Teaspoon of Salt
2 Teaspoons of Baking Powder
2 Cups of All Purpose Flour
1 Cup of canned Starbucks Doubleshot Espresso
Preheat oven at 350In a large bowl, cream together sugar, crisco, oil, and vanilla extract.Once mixture is creamy and fluffy, add in your large egg until well mixed.Add in salt and baking powder.Slowly add in flour and Doubleshot. Alternate by adding a little bit of both in the bowl.Fill each Cupcake holder until it is 90% full. Leave just a little bit of room.Place in oven for 15 minutes or use toothpick method. If toothpick comes out clean, then it's done.