Joltin' Joe Cupcakes

I love when a fellow cook recommends a product and it turns out to be something I go crazy for. Annette told me about JIF's new Mocha Cappuccino Hazelnut Spread, and we're all lucky I didn't eat every ounce of it with a spoon right our of the jar. Otherwise I wouldn't be posting these decadent little brownie bites. If you haven't seen this product, look it for next to the peanut butter in your grocery store. Here's what it looks like:

I loved the oreo brownies I made a few weeks ago, but always like to re-mix a recipe and come up with something different. So when I tried this yummy delicious  product I decided that cappuccino brownies would be a good start for a re-mix, and I was right.

Mocha Cappuccino Mini Brownie Cupcakes
makes 20-22 mini cupcakes

1/2 14.1 oz jar JIF Mocha Cappuccino Spread
1 box Pillsbury Sugar Free Chocolate Brownie mix- I do alter the instructions given on the box, so you'll need 2 eggs (not one), 3 T  prepared coffee plus 1 tsp instant coffee (instead of the water) and the recommended 1/3 cup canola oil

Frosting
1/4 cup softened butter
4 oz neufchatel cheese
1 T JIF mocha cappuccino spread
2 T powdered sugar
1 T instant coffee for dusting

Pre heat oven to 350 degrees.  Place cupcake liners in 2 mini cupcake tins (12  per cupcake pan). Prepare  brownie mix according to package directions, substituting 2 eggs (for the one they recommend) and the coffee for the water plus the tsp of instant coffee. Now add the canola oil. Stir until combined (Pillsbury recommends 50 hand mixed strokes). Place a tablespoon  of brownie mixture in the bottom of each cupcake liner. Now top with a teaspoon of the JIF spread. Looks good, doesn't it?

Top each cupcake with remaining brownie mix. Try and be neat if you can. I got a little sloppy, but it really didn't matter too much, because the messy ones still tasted great. Bake 12 minutes and set aside to cool. Here's a sloppy brownie after baking.

:
 And here's a pretty good example of what you're striving for.

When cupcakes are cool, prepare the frosting. Combine all ingredients (except instant coffee) using a hand mixer.  Top each cupcake with a dollop of frosting and sprinkle with powdered instant coffee.