Cake Mix Cappuccino Cupcakes Recipe 3

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CAPPUCCINO CUPCAKES



Cappuccino Cupcakes image

Using reduced-fat whipped topping to frost these chocolatey cupcakes keeps them on the lighter side. If you prefer, you can substitute unsweetened applesauce for the prune puree. -Carol Forcum, Marion, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 17 cupcakes.

Number Of Ingredients 13

2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup instant coffee granules
1/2 cup hot water
2 eggs
1/2 cup prune baby food
1/4 cup canola oil
2 teaspoons vanilla extract
1-1/2 cups reduced-fat whipped topping
Additional baking cocoa

Steps:

  • In a bowl, combine the flour, sugar, cocoa, baking soda and salt. Dissolve coffee granules in hot water. In a large bowl, whisk the eggs, baby food, oil, vanilla and coffee mixture. Gradually stir into dry ingredients just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Just before serving, frost cupcakes with whipped topping and sprinkle with cocoa. Refrigerate leftovers.

Nutrition Facts : Calories 192 calories, Fat 5g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 154mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

CAPPUCCINO "CUP" CAKES



Cappuccino

Provided by Sandra Lee

Categories     dessert

Time 40m

Yield 10 servings

Number Of Ingredients 11

1/3 cup instant coffee
2 tablespoons hot water
1 (18.25-ounce) box yellow cake mix
1 1/4 cups milk
1/3 cup vegetable oil
3 eggs
1 tablespoon cocoa powder
1 teaspoon vanilla extract
1 (12-ounce) tub whipped topping
Ground cinnamon, for dusting
8 cinnamon sticks

Steps:

  • Preheat oven to 350 degrees F. Grease 10 coffee mugs with nonstick spray.
  • In a small bowl combine instant coffee and 2 tablespoons hot water. Mix and set aside.
  • In a large bowl combine cake mix, milk, oil, eggs and half the coffee. Mix until blended. Reserve 1/2 cup of the cake batter. Fill coffee mugs 2/3 of the way with cake batter. In small bowl combine remaining coffee, cocoa powder and reserved cake mix and mix well. Add 1 tablespoon of the mixture to each mug and swirl into batter with a toothpick or skewer.
  • Place mugs on a baking sheet. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cakes come out clean. Allow to cool.
  • Mix vanilla extract together with whipped topping. Place a dollop of the topping onto each cake. Dust topping with ground cinnamon and insert the cinnamon sticks into the cakes.

CAKE MIX: CAPPUCCINO CUPCAKES RECIPE - (3/5)



Cake Mix: Cappuccino Cupcakes Recipe - (3/5) image

Provided by fitmom

Number Of Ingredients 9

1 package (18 1/4 ounces) dark chocolate cake mix
1 1/3 cup strong brewede or instant coffe, at room temperature
3 eggs
1/3 cup vegetable oil or melted butter
1 container (16 ounces) vanilla frosting
2 tablespoons coffee liqueur (optional)
Grated chocolate*
Chocolate-covered coffee beans (optional)
Grate half of a 3- or 4-ounce milk, dark, or espresso candy bar on the large holes of grater

Steps:

  • 1. Preheat oven to 350. Line 24 standard (2 1/2-inch) muffin cups with foil baking cups. 2. Beat cake mix, coffee, eggs, and oil with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Speed batter into prepared muffin cups, filling two-thirds full. 3. Bake 18 to 20 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks 10 minutes. Remove to racks; cool completely. (At this point, cupcakes may be frozen for up to 3 months. thaw at room temperature before frosting.) 4. Combine frosting and 2 teaspoons liqueur in small bowl; mix well. before frosting, poke about 10 holes in each cupcake with toothpick. Pour 1 to 2 teaspoons liqueur over top of each cupcake, if desired. Frost; sprinkle with grated chocolate. Garnish with chocolate-covered coffee beans.

COCKTAIL 'BOX' CUPCAKES 3 WAYS RECIPE BY TASTY



Cocktail 'Box' Cupcakes 3 Ways Recipe by Tasty image

Here's what you need: yellow cake mix, limes, lime, tequila, cocoa powder, coffee liqueur, strawberry jam, rum, white frosting

Provided by Alix Traeger

Categories     Bakery Goods

Yield 12 cupcakes

Number Of Ingredients 9

15 oz yellow cake mix, 1 box, prepared
2 limes, zested, divided, plus more for garnish
½ lime, juiced
4 teaspoons tequila, divided
4 teaspoons cocoa powder, divided, plus more for garnish
4 teaspoons coffee liqueur, divided
¼ cup strawberry jam, divided
4 teaspoons rum, divided
16 oz white frosting, 3 cans

Steps:

  • Preheat the oven to 350˚F (180˚C). Line a 12-cup muffin tin with paper liners.
  • Prepare the cake mix according to the package instructions.
  • Divide the cake batter between 3 medium bowls.
  • For the margarita cupcakes: Add the zest of 1 lime a bowl of cake batter and whisk to combine.
  • For the mudslide cupcakes: Add 2 teaspoons of cocoa powder to another bowl of cake batter and whisk to combine.
  • For the strawberry daiquiri cupcakes: Add 2 tablespoons of strawberry jam to the last bowl of cake batter and whisk to combine.
  • Pour the batters into the prepared tin. Bake the cupcakes according to the package instructions, about 15 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
  • Remove the cupcakes from the oven and poke the surface of each one with a toothpick at least 8 times.
  • For the margarita cupcakes: Brush the tops of the cupcakes with 2 teaspoons of tequila.
  • For the mudslide cupcakes: Brush the tops of the cupcakes with 2 teaspoons of coffee liqueur.
  • For the strawberry daiquiri cupcakes: Brush the tops of the cupcakes with 2 teaspoons of rum.
  • Divide the frosting evenly between 3 medium bowls.
  • For the margarita cupcakes: To one bowl, add the remaining zest of 1 lime, lime juice, and 2 teaspoons of tequila and stir to combine.
  • For the mudslide cupcakes: To another bowl, add the remaining 2 teaspoons of cocoa powder and 2 teaspoons of coffee liqueur and stir to combine.
  • For the strawberry daiquiri: To the last bowl, add the remaining 2 tablespoons of strawberry jam and 2 teaspoons of rum and stir to combine.
  • Pipe each flavor of frosting onto the matching cupcakes. Sprinkle the margarita cupcakes with lime zest and the mudslide cupcakes with chocolate shavings.
  • Enjoy!

Nutrition Facts : Calories 313 calories, Carbohydrate 59 grams, Fat 8 grams, Fiber 1 gram, Protein 1 gram, Sugar 40 grams

PERFECT CAKE-MIX CUPCAKES



Perfect Cake-Mix Cupcakes image

This is a wonderful firm cupcake developed to withstand the heavier cupcake decorations. Any cake mix will work, but avoid those that include pudding in the mix.-Karen Tack, Riverside, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 dozen.

Number Of Ingredients 4

1 package white cake mix (regular size)
1 cup buttermilk
4 eggs
1/3 cup canola oil

Steps:

  • In a large bowl, combine all ingredients. Beat on low speed until moistened; increase speed to high and beat 2 minutes longer., Spoon half of the batter into a large resealable plastic bag; cut a 1/4-in. hole in corner of bag. Fill paper-lined muffin cups two-thirds full. Repeat with the remaining batter. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost and decorate as desired.

Nutrition Facts : Calories 134 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 168mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.

CAPPUCCINO CUPCAKES



Cappuccino Cupcakes image

Please both chocolate and cappuccino lovers alike with our Cappuccino Cupcakes recipe. Made with just four ingredients and requiring 10 minutes of prep time, these Cappuccino Cupcakes will be on the table in no time.

Provided by My Food and Family

Categories     Home

Time 52m

Yield 24 servings

Number Of Ingredients 6

1 pkg. (2-layer size) chocolate cake mix
brewed strong MAXWELL HOUSE Coffee, cooled
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. ground cinnamon
12 Tbsp. Sour Cream Ganache Frosting
12 Tbsp. Vanilla Frosting Recipe

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter as directed on package, substituting coffee for the water and blending sour cream and cinnamon into batter before spooning into paper-lined muffin cups.
  • Bake as directed on package for cupcakes; cool completely.
  • Meanwhile, prepare Vanilla Creme Frosting or Sour Cream Ganache Frosting (see Tips). Spread onto cupcakes.

Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

CAPPUCCINO-CHOCOLATE CUPCAKES



Cappuccino-Chocolate Cupcakes image

Finely chopping the chocolate results in small shards that won't sink in the batter. Use a spring-loaded ice cream scoop to transfer batter to muffin cups with ease.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h5m

Yield Makes 24

Number Of Ingredients 6

3 tablespoons espresso powder
5 ounces semisweet chocolate, finely chopped (1 cup), plus more for grating
1 recipe Classic Yellow Cake Batter
1 1/3 cups sugar
5 large egg whites
1/2 teaspoon cream of tartar

Steps:

  • Preheat oven to 350 degrees. Line 24 standard muffin cups with paper liners. In a small bowl, combine espresso powder and 2 teaspoons hot water. Stir espresso and chocolate into batter; divide among muffin cups. Bake until a toothpick inserted in center of a cupcake comes out with a few moist crumbs attached, about 20 minutes, rotating halfway through. Let cool in pans on wire racks 5 minutes, then transfer cupcakes to racks and let cool completely. (Unfrosted cupcakes may be stored, in airtight containers, at room temperature, up to 2 days.)
  • Set a large bowl over (not in) a pot of barely simmering water. Add sugar, egg whites, and cream of tartar and whisk constantly until mixture is warm and frothy and sugar is dissolved, about 4 minutes. Remove bowl from heat and, using an electric mixer, beat on medium until soft peaks form, about 4 minutes. Increase speed to high and beat until whites form medium-stiff, glossy peaks, about 3 minutes.
  • Transfer frosting to a large zip-top bag and snip a 1/4-inch hole in one corner. Frost cupcakes, then finely grate some chocolate on top.

Nutrition Facts : Calories 249 g, Fat 12 g, Fiber 1 g, Protein 5 g, SaturatedFat 5 g

3 INGREDIENT COFFEE CUPCAKES WITH COFFEE ICING



3 Ingredient Coffee Cupcakes With Coffee Icing image

Did you ever feel like making a cake, but you didn't have any eggs or oil so you figured you were out of luck? Think again. I made a cake instead of cupcakes, and I used chocolate frosting instead of white. Easy and delicious. Recipe courtesy of Budget Savvy Diva. Serving size is estimated.

Provided by AmyZoe

Categories     Dessert

Time 38m

Yield 16 serving(s)

Number Of Ingredients 3

18 1/4 ounces cake mix (I used yellow, use your preference)
10 -12 ounces coffee (any flavor will do)
6 ounces white decorating icing

Steps:

  • Preheat oven to 350 (or as directed on box).
  • In a small bowl mix dry cake mix and 8 to 10 ounces of coffee.
  • Do not add eggs, oil, or water.
  • Mix well. If you have to use more coffee--that is fine. It should look like a normal batter.
  • Line a cupcake tray with cupcake liners and fill each one to the 3/4 mark on the liner.
  • Cook until toothpick in middle of cake comes out clean--19 to 23 minutes.
  • Put half a can of frosting in a small bowl and slowly add in coffee (around 4 ounces). You want to lightly flavor the frosting and mix until well combined.
  • Frost each cupcake when they are cooled and enjoy.

Nutrition Facts : Calories 139, Fat 3.6, SaturatedFat 0.5, Sodium 216.8, Carbohydrate 25.4, Fiber 0.3, Sugar 17.8, Protein 1.5

CAPPUCCINO CHIP CUPCAKES RECIPE



Cappuccino Chip Cupcakes Recipe image

Provided by carvalhohm

Number Of Ingredients 9

1/3 cup water
4 teaspoons instant coffee granules
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces ) vanilla instant pudding mix
3/4 cup whole milk
3/4 cup vegetable oil
4 large eggs
1 cup miniature semisweet chocolate chips, plus Mocha Buttercream (recipe follows)
1/3 cup miniature semisweet chocolate chips or cracked roasted cocoa beans, for garnish

Steps:

  • Place rack in center of oven and preheat oven to 350 degrees. Line 24 cupcake cups with paper liners. Set pans aside. Place water and instant coffee in small glass liquid measuring cup and microwave on high power for 40 seconds. Remove and stir until coffee is dissolved. Set aside to cool for 5 minutes. Place cake mix, pudding mix, milk, oil, eggs, and coffee in large mixing bowl. Blend with electric mixer on low for 30 seconds. Stop machine and scrape down sides of bow with rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again if needed. Batter should look thick and well combined. Fold in 1 cup of chocolate chips. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters full. (You will get between 22-24 cupcakes; remove the empty liners, if any.) Place pans into oven. Bake cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove pan from oven and place them on wire racks to cook 5 minutes. Run dinner knife around edges of cupcake liner, Lift cupcakes up from bottom of cups using end of knife, and pick them out of cups carefully with fingertips. Place them wire rack to cool for 15 minutes before frosting. Meanwhile, prepare Mocha Buttercream Frosting. Place heaping tablespoon frosting on each cupcake and swirl to spread out with short metal spatula or back of spoon, taking care to cover tops completely. Garnish with remaining 1/3 cup chocolate chips or roasted cracked cocoa beans. The cupcakes are ready to serve. _Store cupcakes in cake saver or under glass dome, at room temperature for up to 3 days or in refrigerator for up to 1 week. Or freeze them, wrapped in foil or in a cake saver, for up to 6 months. Thaw cupcakes overnight in refrigerator before serving._ *Mocha Buttercream Frosting:* 1/4 cup milk 1 heaping teaspoon instant coffee granules 8 tablespoons (1 stick) butter, at room temperature 2 ounces (1/2 bar) German sweet chocolate, grated 3 1/2 cups confectioners' sugar 1 tablespoon water, if needed Place milk and instant coffee in small glass liquid measuring cup. Place in microwave oven on high power until milk is hot enough to dissolve instant coff33, 30 to 40 seconds. Remove and stir until coffee is dissolved. Set aside to cool. Place butter in large mixing bowl and add coffee and grated chocolate. Blend with electric mixer on low speed until mixture has softened, 30 seconds. Stop machine and add confectioner's sugar. Blend with mixer on low speed until sugar is incorporated, 1 minute. Increase speed to medium and beat until light and fluffy, 1 minute more. Blend up to 1 tablespoon water if frosting seems too stiff.

CAKE IN A CUP MIX - CUPCAKES



Cake in a Cup Mix - Cupcakes image

Great for college students or seniors--a sweet treat anytime. Try different flavors of mixes. Use large ceramic mugs with a design to fit the occasion.

Provided by Donna M.

Categories     Dessert

Time 32m

Yield 8-9 cakes

Number Of Ingredients 4

1 (18 1/2 ounce) box cake mix
1 (3 1/2 ounce) box instant pudding mix
3 cups powdered sugar, divided
4 1/2 tablespoons flavored powdered coffee creamer or 4 1/2 tablespoons powdered cocoa mix, divided

Steps:

  • Place dry cake mix and pudding mix in a large mixing bowl and stir well to blend.
  • Measure out 1/2 cup portions and place each in a plastic sandwich bag with a tie closure.
  • Tuck each bag in a large ceramic mug that will hold at least 1 1/2 cups of water.
  • Because the cake is microwaved, be sure the cup does not have any metallic decoration on it.
  • Place 1/3 cup of powdered sugar and 1 1/2 teaspoons of powdered creamer or hot cocoa mix into additional sandwich bags; secure with a tie and attach to cake mix bag, labeling as glaze mix.
  • Attach the following directions to each mug of mix: Generously spray inside of coffee mug with non-stick vegetable spray. Empty contents of cake mix bag into mug and add one egg white, one tablespoon oil and one tablespoon water. Mix until well blended. Microwave on high for 2 minutes. While cake is baking, place glaze mix into a small bowl and add 1 1/2 teaspoons water; mix well. When cake is done, pour glaze over cake in the cup and enjoy while warm.

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