Cappuccino Chip Cupcakes Recipes

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CAPPUCCINO CHIP CUPCAKES



Cappuccino Chip Cupcakes image

I use a muffin mix, white chips and instant coffee granules to make these coffee-house treats.

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 6

1 package (18-1/4 ounces) double chocolate muffin mix
1 cup water
1 egg
2 tablespoons instant coffee granules
1 teaspoon ground cinnamon
1/2 cup white baking chips

Steps:

  • Preheat oven to 425°. In a large bowl, combine muffin mix, water, egg, coffee granules and cinnamon just until moistened. Fold in chips. Fill greased muffin cups three-fourths full. , Bake 18-21 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 242 calories, Fat 9g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 273mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 3g fiber), Protein 4g protein.

CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE = THE BEST CUPCAKE. EVER.



Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever. image

Seriously, I'm a cupcake aficionado and these cupcakes are amazing! I saw them on a bakery menu and decided to replicate them.

Provided by lovestohost

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 2h40m

Yield 24

Number Of Ingredients 13

1 ½ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon sea salt
½ cup butter, softened
¼ cup white sugar
½ cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
1 (18.25 ounce) box yellow cake mix
1 ⅓ cups water
⅓ cup canola oil
3 eggs

Steps:

  • Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
  • Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
  • Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 34 g, Cholesterol 41.6 mg, Fat 12.5 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 214.5 mg, Sugar 19.9 g

CHOCOLATE CAPPUCCINO CHEESECAKE



Chocolate Cappuccino Cheesecake image

This recipe becomes a favorite as soon as it is tasted. It was once referred to as 'sinfully rich and velvety smooth'. Best if made a day before serving.

Provided by Cigdem Buke Ugur

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 4h

Yield 12

Number Of Ingredients 18

1 cup chocolate cookie crumbs
¼ cup butter, softened
2 tablespoons white sugar
¼ teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
8 (1 ounce) squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
¼ teaspoon salt
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
¼ cup coffee flavored liqueur
2 teaspoons vanilla extract
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons coffee-flavored liqueur
1 (1 ounce) square semisweet chocolate

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
  • Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
  • In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
  • Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
  • Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
  • Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
  • To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
  • To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

Nutrition Facts : Calories 618.7 calories, Carbohydrate 45.1 g, Cholesterol 157.5 mg, Fat 45 g, Fiber 1.8 g, Protein 9 g, SaturatedFat 26.9 g, Sodium 332.5 mg, Sugar 36.7 g

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 CUPCAKES



Cappuccino Cupcakes image

Love coffee and chocolate? Then you'll love these Cappuccino Cupcakes, one of ten cupcake recipes in the April 2006 issue of the Australian magazine 'super food ideas'.

Provided by bluemoon downunder

Categories     Dessert

Time 30m

Yield 12 cupcakes

Number Of Ingredients 12

1 teaspoon instant coffee powder
1 tablespoon butter, melted
1 egg
2 tablespoons caster sugar
2 tablespoons self-raising flour
1/4 cup plain flour
40 g good quality dark chocolate, grated
1 cup thickened cream
1 teaspoon drinking chocolate
1 teaspoon cocoa powder
cocoa powder, to serve
chocolate-covered coffee beans, to serve

Steps:

  • Preheat the oven to 180°C and line a 12-hole (2 tablespoon capacity) flat-based cupcake or patty pan with paper cases.
  • Dissolve the coffee in 1 tablespoon of hot water in a small jug and stir in the butter.
  • Using an electric hand mixer, beat the egg and sugar in a medium-sized bowl until pale and thick; sift the flours together over the egg mixture and using a large metal spoon, gently fold in until just combined; gently stir in the coffee mixture and the grated chocolate.
  • Half fill each paper case with the mixture and bake for 15-18 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean.
  • Leave the cupcakes standing in the pan for 10 minutes, then transfer them to a wire rack to cool.
  • Using an electric mixer, beat the cream until it is thick; sift the drinking chocolate and cocoa over the cream and fold it through the cream to create a marbled effect; spoon the cream mixture over the cupcakes, dust with extra cocoa and top each cupcake with a chocolate-coated coffee bean.

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.

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

MOCHA-CARAMEL CAPPUCCINO CUPCAKES



Mocha-Caramel Cappuccino Cupcakes image

Enjoy your after-dinner cappuccino and dessert in one jumbo-sized treat!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 6

Number Of Ingredients 16

2 cups Gold Medal™ all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup hot water
2/3 cup unsweetened baking cocoa
4 teaspoons instant espresso coffee powder or granules
3/4 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla
1 cup whipping cream
2 tablespoons powdered sugar
3/4 teaspoon instant espresso coffee powder or granules
2 tablespoons miniature semisweet chocolate chips
2 tablespoons caramel topping

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Place jumbo paper baking cup in each of 6 jumbo muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
  • In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water, cocoa and 4 teaspoons coffee powder until dissolved; set aside.
  • In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
  • Divide batter evenly among muffin cups, filling each with about 1/2 cup batter or until two-thirds full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pan; place on cooling rack. Cool completely, about 30 minutes.
  • In small deep bowl, beat whipping cream, powdered sugar and 3/4 teaspoon coffee powder with electric mixer on high speed until stiff peaks form.
  • To serve, place each cupcake in a coffee cup, if desired. Top each with about 3 tablespoons whipped cream; sprinkle with 1 teaspoon chocolate chips and drizzle with 1 teaspoon caramel topping.

Nutrition Facts : Calories 840, Carbohydrate 99 g, Cholesterol 125 mg, Fat 8 1/2, Fiber 5 g, Protein 9 g, SaturatedFat 18 g, ServingSize 1 Cupcake, Sodium 740 mg, Sugar 59 g, TransFat 5 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

CAPPUCCINO FUDGE CUPCAKES



Cappuccino Fudge Cupcakes image

This recipe came from the KitchenAid Great Baking and More cook book, my sister in law gave it to at Christmas, thanks Shannon for this recipe. These cupcakes were easy to make and I love the cappuccino flavor both in the cake and in the coffee cream, with a hint of cinnamon in the fudge sauce these are sure to make someones day, they did mine. I baked mine at 350 F for about 14-15 min. in regular cupcake tins not custard cups like the recipe calls for, and I got about 18 cupcakes.

Provided by Mrs. Cookie

Categories     Dessert

Time 45m

Yield 8 cupcakes, 8 serving(s)

Number Of Ingredients 17

1/2 cup butter or 1/2 cup margarine, softend
1 1/2 cups sugar
3 eggs
3/4 cup milk
1 tablespoon instant espresso or 1 tablespoon instant coffee granules
2 teaspoons instant espresso or 2 teaspoons instant coffee granules
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
coffee creamer
1 1/2 cups heavy cream
1/4 cup sugar
1 1/2 teaspoons instant espresso or 1 1/2 teaspoons instant coffee granules
fudge sauce
4 semi-sweet chocolate baking squares (1 ounce each)
1/2 cup whipping cream
1/2 teaspoon ground cinnamon

Steps:

  • Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 6 and gradually add sugar, beating about 3 minutes, or until light and fluffy. Turn to speed 4 and add eggs, one at a time, beating for 30 seconds after each addition. Stop and scrape bowl. Dissolve instant espresso in milk. Set aside.
  • Combine flour, baking powder, and salt. Turn to stir speed and add a third of the flour mixture alternately with half of the milk mixture, mixing 15 seconds after each addition.
  • Spoon batter into 8 greased and floured custard cups. Place cups on a baking sheet. Bake at 350 F for 30-35 minutes, or until toothpick inserted into cupcake comes out clean. Remove from custard cups and cool on wire rack.
  • Coffee Cream, Combine cream, sugar, and espresso in mixer bowl. Attach wire whip to mixer. Turn to speed 8 and whip cream until stiff.
  • Fudge Sauce, Place chocolate, cream, and cinnamon in a small saucepan. Cook and stir over low heat until chocolate is melted an mixture is combined.

Nutrition Facts : Calories 688.3, Fat 40.7, SaturatedFat 24.7, Cholesterol 185, Sodium 305.4, Carbohydrate 77.2, Fiber 1.7, Sugar 51.6, Protein 8

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 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.

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CAPPUCCINO MUFFINS WITH CHOCOLATE CHIPS - COOKING ON THE …
2020-10-27 Instructions. Preheat the oven and prepare the muffin pan. Preheat the oven to 375°F, adjust the racks close to the center. Prepare muffin tins with approximately 16 paper cups. Make the batter. In a large mixing bowl, combine softened butter with ½ cup of the sugar, 2 tablespoons of the espresso powder and salt.
From cookingontheweekends.com


CAPPUCCINO CUPCAKES | BAKING MAD
Reviews (8) Step 1: Preheat the oven to 180°C (160°C fan/gas mark 4). Line a muffin tray with paper cases. Step 2: To make the cake, cream together the butter and sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, adding a little flour with each, followed by the vanilla extract and the coffee powder.
From bakingmad.com


CAPPUCCINO CHIP MUFFINS - OVERTIME COOK
2021-01-06 Prehear oven to 350. Line a muffin pan with paper liners and set aside. In a small bowl, dissolve instant coffee in boiling water. Set aside to cool. In a medium bowl, whisk together eggs, oil, milk, vanilla extract and sugar. Stir until combined and creamy. Add salt and baking powder and mix to combine. Stir in half of the flour, followed by ...
From overtimecook.com


CAPPUCCINO CUPCAKES RECIPE - SERIOUS EATS
2018-08-30 Place a rack in center of oven and preheat to 350°F. In bowl of stand mixer or in medium mixing bowl with handheld mixer, cream butter and sugar until light and fluffy.
From seriouseats.com


CAPPUCCINO CHOCOLATE CHIP MUFFINS RECIPE WITH STREUSEL - A SIDE …
2018-03-05 1. Combine flour, sugar, baking powder, cinnamon, and salt. 2. Heat milk in the microwave for 60 seconds. Combine milk and espresso powders until granules are dissolved. Add butter, egg, and vanilla. 3. Stir wet ingredients into dry ingredients until just moistened. Add chocolate chips.
From asideofsweet.com


VANILLA AND CHOCOLATE CHIP CUPCAKE RECIPE - THE SPRUCE EATS
2021-06-10 Using an electric mixer and a large bowl, beat together the butter and sugar until the mixture is light and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. In a separate medium bowl, whisk together the flour, baking powder, and salt.
From thespruceeats.com


SIMPLE AND EASY MOCHA CHOCOLATE CHIP CUPCAKE RECIPE
2011-09-29 Instructions. Preheat oven to 180 C, 10 mins before baking. Line a 12-cupcake pan with cupcake liners. In a medium sized bowl, lightly beat the eggs, add butter & sugar, then mix until light & fluffy. Add milk, flour, vanilla essence & instant coffee, stir to combine. Beat with an electric mixer for 2 mins until light & fluffy.
From mariasmenu.com


FRENCH VANILLA CAPPUCCINO CUPCAKES - BEST CUPCAKE RECIPES .. ONE …
2017-06-08 French Vanilla Cappuccino Cupcakes RECIPE available here > Sugar & Soul. More Cupcake Recipes. February 10, 2018 Salted Caramel Cupcakes. February 8, 2018 White Chocolate Cupcakes. February 7, 2018 Chocolate Chip Cookie Cupcakes. February 6, 2018 Chocolate Babycakes with Raspberry Sauce. February 5, 2018 Low-Carb Black Bottom …
From thecupcakedailyblog.com


CHOCOLATE CUPCAKES WITH COFFEE GLAZE AND CHOCOLATE GANACHE
2014-10-15 Preheat the oven to 350 degrees F. Line a cupcake tin with paper liners and set aside. In a medium bowl, add the dark chocolate, cocoa powder and hot coffee together. Mix well until smooth and refrigerate until chilled, at least 30 minutes. Whisk together the flour, sugar, salt, and baking soda together in a large bowl and set aside.
From cookienameddesire.com


CAPPUCCINO MUFFIN RECIPE - ENTERTAINING WITH BETH
In a large bowl, whisk together eggs, sugar, and oil. Then slowly add the coffee mixture, stir to combine. Then add the dry ingredients in thirds, whisking gently until smooth. Add chocolate chips, stir to combine. Place the muffin papers in a 12-cup muffin tin. Fill each cup halfway. Bake for 17-20 minutes until risen and set.
From entertainingwithbeth.com


CHOCOLATE CHIP CUPCAKE RECIPE - DELISHABLY
Instructions. Pre-heat your oven to 190ºC / 375ºF / Gas mark 5. Place 8 paper baking cases into a muffin or cake tin. If you don't have one of these tins, use double-layered paper baking cases and place on a baking tray. Put the butter and sugar into a large bowl and whisk until the mixture is soft and creamy—you'll notice that the butter ...
From delishably.com


DOCTORED UP: CAPPUCCINO CHIP CUPCAKES
Cappuccino Chip Cupcakes. 24 paper lines for cupcake pans (2 1/2-inch size) 1/3 cup water; 4 teaspoons instant coffee granules; 1 package (18.25 ounces) plain yellow cake mix
From mooredoctoredup.blogspot.com


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