Cappuccino Chip Cupcakes

cupcake liners
1/3 cup water
4 teaspoons instant coffee powder
1 pkg yellow cake mix
1 package instant vanilla pudding mix
3/4 cup whole milk
3/4 cup vegetable oil
4 large eggs
1 cup mini chocolate chips
plus 1/2 cup mini chocolate chips for garnish

Place rack in center of oven and preheat to 350 degrees. Place muffin liners 
in muffin pans. Place water and instant coffee in a small glass measuring cup 
and microwave on high for 40 seconds. Set aside and let cool for 5 minutes. In 
a large bowl, place cake mix, pudding mix, eggs, oil, and coffee and blend 
with an electric mixer on low for 30 seconds. Scrape the sides of bowl and 
continue to blend on medium speed for 2-3 minutes. Fold in the chocolate 
chips, making sure they are evenly distributed throughout the batter. 
Scoop even amounts into muffin cups and bake for 18-20 minutes or 
until cake springs back to the touch. Remove from oven and let 
cool. Frost with Mocha Buttercream Frosting, sprinkle with remaining 
mini chocolate chips and serve.


Mocha Buttercream Frosting

1/4 cup milk
1 heaping Tblsp instant coffee powder
1 stick butter, at room temp
3 oz dark chocolate finely chopped
3 1/2 confectioner's sugar
1 Tbsp water, if needed

Place the milk and instant coffee in a small glass measuring cup. Place in 
microwave on high until milk is hot enough to dissolve coffee (30-40 seconds). 
Remove and stir until coffee dissolves. Set aside and cool. Place coffee, 
chocolate, and butter in a bowl and mix with an electric mixer on low for 
30 seconds until softened. Slowly add sugar and continue to blend until 
smooth and well combined about 2 minutes. Blend in extra water if 
frosting seems too stiff.