The kids don’t get to have all the fun on Halloween. Whip up this White Chocolate Amaretto Espresso Mini Cupcakes Recipe for the parents trick or treating this Halloween.
For cream cheese filling
1 package Wind & Willow White Chocolate Amaretto Cheeseball mix
1 8 oz package cream cheese, softened
4 TBS butter, softened
1 large egg
1/8 tsp salt
1 cup miniature semi sweet chocolate chips
For mini cupcakes
2 cups all purpose flour
2 cups granulated sugar
2/3 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 cups water
2/3 cup vegetable oil
2 TBS white vinegar
2 tsp vanilla extract
Beat cream cheese, butter, Wind & Willow package, egg and salt in mixing bowl until smooth and creamy. Stir in chocolate chips, set aside.
Heat oven to 350 degrees F.
Line mini muffin cups with paper baking cups; set aside.
In a large bowl, stir together flour, sugar, cocoa, baking soda an d salt. Add water, oil, vinegar and vanilla and beat on medium speed of mixer for 2 mins.
Fill muffin cups 2/3 full with batter. Spoon 1 level teaspoon of cream cheese filling into center of each cupcake.
Bake 15-20 mins or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely.
Melt chocolate and butter in double boiler. Remove, add confectioners sugar, hot coffee and vanilla. Beat until smooth.
Turn into bowl, place in a large bowl of ice cubes, chill 30 mins.
Frost cupcakes and (optional) sprinkle with decorative sprinkles.
Recipe by Julie Jester of The Cook’s Station