Esspresso Cupcakes

Cupcakes
1	box Betty Crocker® SuperMoist® chocolate fudge cake mix
1 1/3	cups water
1/2	cup vegetable oil
3	eggs
1	tablespoon instant espresso coffee powder
Filling
1	container (8 oz) mascarpone cheese
2	teaspoons milk
2	teaspoons instant espresso coffee powder
1	cup powdered sugar
Frosting and Garnish
1	teaspoon instant espresso coffee powder
1	container (12 oz) Betty Crocker® Whipped milk chocolate frosting
	Chocolate-covered espresso beans, if desired

1.	Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2.	In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups.
3.	Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4.	In medium bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip.
5.	To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).
6.	Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch (#824) star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for cupcakes, gently stirring in 1 tablespoon espresso powder just until blended.