Chocolate Covered Espresso Beans to Garnish (Optional)
Ground Cinnamon to Garnish (Optional)
Instructions
Preheat the oven to 350*F.
Begin by combining the cake mix, oil, coffee, water, and eggs. Mix this well and then prepare fill cupcake liners with the cake mix about 2/3 of the way full.
Bake this in the oven for 15-20 minutes at 350*F.
While these are baking beat together the whipping cream, powdered sugar, cinnamon, and vanilla. This will beat for about 3-5 minutes or until the texture becomes similar to canned whipped cream. Use a stand mixer or handheld mixer.
Next, fill a cake decorator bag with the whipped cream using a Wilton 1M tip for the swirl. Once the cupcakes have completely cooled decorate them. I used cinnamon to garnish them as well as a chocolate-covered espresso bean.
Eat these immediately or refrigerate to keep the whipped cream stiff.