Cappuccino Chip Cupcakes with Raspberry Mocha Buttercream Frosting

This recipe was made for Andi’s birthday.  She said she likes anything chocolate, as does my family.  I love mixing raspberry with chocolate so we (my daughter and I) added raspberry syrup to the frosting.

Recipe
Cappuccino Chip Cupcakes with Raspberry Mocha Buttercream Frosting:

1. Heat oven to 350 degrees and line cupcake pan with 24 liners
2. Heat 4 tsp of coffee granules with 1/3 cup of water in microwave for about 45 seconds – stir until fully dissolved
3. Place one 18.25 oz package of plain yellow cake mix in a mixer and add one 3.4 oz vanilla instant pudding mix, 3/4 cup of fat free half and half, 3/4 cup of vegetable oil, 4 large eggs and add the coffee and mix for 30 seconds.  Stop the machine and scrape down the sides and mix for 2 more minutes until the batter thickens up.  Fold in 1 cup of miniature semisweet chocolate chips 
4. Scoop batter using a 1/3 measuring cup into the cupcake liners and place in the oven for 18 – 20 minutes.  Allow to cool.
5. For the buttercream frosting, start by taking 1/4 cup of fat free half and half and 1 heaping tsp of coffee granules and heat for 30 plus seconds until fully dissolved; set aside to cool
6. Take 1 stick of room temperature butter in a mixing bowl add the coffee and 2 oz of grated griradheli dark chocolate and blend for 30 seconds
7. Add 3 1/2 cups of confectioner sugar slowly while mixing on low speed until incorporated.  Then, turn mixer to medium and beat until frosting becomes light and fluffy.  Finish by adding about 2 tbsp of raspberry syrup
8. With the cupcakes cooled, spread the frosting generously on the cakes and enjoy!