Ingredients:
2 tablespoons instant espresso powder, divided
1 (12 ounce) containers whipped vanilla frosting
1 1/2 cups chocolate milk
1 box devil’s food cake mix
18 milk chocolate candy kisses
Directions:
Heat the oven to 350 degrees F.
In a bowl, combine 2 teaspoons of the instant espresso powder with the frosting.
Let it stand for 30 minutes until the espresso granules have completely dissolved (yes, they will eventually dissolve!).
In a bowl, mix the remaining espresso powder with the chocolate milk.
Prepare the cake mix as directed, substituting the coffee flavored chocolate mix for the water.
Pour the batter into 18 foil-line muffin cups until each is half full.
Place a Kiss in the center of each cup.
Spoon the rest of the batter on top of each Kiss to cover.
Bake for 18 minutes, or until the cake springs back when touched (touch, don’t poke!).
Cool.
Frost with the espresso-flavored frosting.
If you want, you can garnish with some whipped cream and dust with cinnamon and cocoa for a cappuchino effect.
Servings: 18
Time preparation: 40 min.
Time total: 58 min.