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The Pioneer Woman

Name: The Pioneer Woman
Ingredients: 11 box (15 1/4 Oz. Size) Devil&#039;s Food Cake Mix; 11 package (3/4 Oz. Size) Instant Chocolate Pudding Mix; 11/2 cup Brewed Coffee, Cooled; 11/2 cup Milk; 11/4 cup Vegetable Oil; 12 teaspoons Pure Vanilla Extract; 14 Large Eggs; 1 FOR THE ESPRESSO BUTTERCREAM:; 11/2 cup Unsalted Butter, Softened; 11/2 cup Salted Butter, Softened; 12 teaspoons Pure Coffee Extract; 12 pounds Powdered Sugar; 12 Tablespoons Milk, Or More As Needed; 12 To 3 Squeezes Chocolate Brown Soft Gel Paste Food Color; 12 To 3 Squeezes Warm Brown Soft Gel Paste Food Color; 1 Caramel Sauce, For Drizzling On TopFor the chocolate cupcakes: Heat oven to 350ºF. Take a cupcake/muffin tin and place cupcake liners in it. Set aside. In a large mixing bowl, add all of the cupcake ingredients. Mix with a hand mixer until combined, and then for a few more seconds. Be careful not to over-mix the batter. Using a large cookie scoop that is 3 tablespoons in size, scoop batter into each cupcake liner. Bake cupcakes for about 15 to 17 minutes (take a toothpick and stick it into the center of a couple cupcakes and if it comes out clean, your cupcakes are done). Carefully remove the cupcakes and place them on a cooling rack. For the espresso buttercream: In the bowl of a stand mixer, add softened butter and mix. Add coffee extract and mix until well blended. Next, add powdered sugar (in 2 to 3 batches, you don’t want to make a mess) and mix thoroughly. Once you have mixed all of the powdered sugarr, start adding milk 1 tablespoon at a time and keep mixing. Mix buttercream frosting for a full 5 to 6 minutes. Add gel paste food color to the frosting and mix again until thoroughly mixed. I like to make the buttercream frosting a day or two ahead. I store it in the fridge. If it’s been refrigerated, let it sit on the counter for about 30 minutes before trying to decorate your cupcakes. Sometimes, if needed, I will add a little bit of water and mix with a spatula to make it thinner for frosting cupcakes. Take a piping bag and tip and decorate your cupcakes! Drizzle caramel on top as well!

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FOR THE CHOCOLATE CUPCAKES
11 box (15 1/4 Oz. Size) Devil's Food Cake Mix
11 package (3/4 Oz. Size) Instant Chocolate Pudding Mix
11/2 cup Brewed Coffee, Cooled
11/2 cup Milk
11/4 cup Vegetable Oil
12 teaspoons Pure Vanilla Extract
14 Large Eggs
1 FOR THE ESPRESSO BUTTERCREAM:
11/2 cup Unsalted Butter, Softened
11/2 cup Salted Butter, Softened
12 teaspoons Pure Coffee Extract
12 pounds Powdered Sugar
12 Tablespoons Milk, Or More As Needed
12 To 3 Squeezes Chocolate Brown Soft Gel Paste Food Color
12 To 3 Squeezes Warm Brown Soft Gel Paste Food Color
1 Caramel Sauce, For Drizzling On TopFor the chocolate cupcakes: Heat oven to 350ºF. Take a cupcake/muffin tin and place cupcake liners in it. Set aside. In a large mixing bowl, add all of the cupcake ingredients. Mix with a hand mixer until combined, and then for a few more seconds. Be careful not to over-mix the batter. Using a large cookie scoop that is 3 tablespoons in size, scoop batter into each cupcake liner. Bake cupcakes for about 15 to 17 minutes (take a toothpick and stick it into the center of a couple cupcakes and if it comes out clean, your cupcakes are done). Carefully remove the cupcakes and place them on a cooling rack. For the espresso buttercream: In the bowl of a stand mixer, add softened butter and mix. Add coffee extract and mix until well blended. Next, add powdered sugar (in 2 to 3 batches, you don’t want to make a mess) and mix thoroughly. Once you have mixed all of the powdered sugarr, start adding milk 1 tablespoon at a time and keep mixing. Mix buttercream frosting for a full 5 to 6 minutes. Add gel paste food color to the frosting and mix again until thoroughly mixed. I like to make the buttercream frosting a day or two ahead. I store it in the fridge. If it’s been refrigerated, let it sit on the counter for about 30 minutes before trying to decorate your cupcakes. Sometimes, if needed, I will add a little bit of water and mix with a spatula to make it thinner for frosting cupcakes. Take a piping bag and tip and decorate your cupcakes! Drizzle caramel on top as well!