The Perfect Chocolate Espresso Cupcakes
cake recipe is used for this recipe. I usually make a whole batch of the Perfect Chocolate Espresso Cupcakes, bake it in a sheet pan, cut it into four pieces, wrap it in plastic wrap twice and freeze it. For this recipe, you'll only use 1/4 of the cake, so you will have some leftover. It can be used for many different desserts including future bon bons. If you'd rather have cupcakes, make the cupcakes and just pull 4 cupcakes to freeze for future bon bon use. You'll need two cups of cake. If you have any other left over, frozen cake, this bon bon recipe is a good recipe to use it in. Just make sure the cake doesn’t have any fruit in it.