Cappuccino Chocolate Cupcakes Recipes

CAPPUCCINO CUPCAKES

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.

CAPPUCCINO-CHOCOLATE CUPCAKES

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.

CAPPUCCINO & CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees and line 24 muffin cups with paper liners. Prepare yellow cake mix as directed on package. In a small bowl, combine instant coffee and 2 teaspoons hot water. Stir until coffee is fully dissolved and add to the cake batter along with the 4 ounces chopped chocolate. Stir to combine.
• Divide batter among muffin cups and bake until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Let cupcakes cool in pans 5 minutes, then transfer to a wire rack to cool completely.
• 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 frothy and sugar is dissolved, about 4 minutes. Remove bowl from heat and transfer to an electric mixer. Beat on medium until soft peaks form, about 4 minutes. Then increase the speed to high and beat until whites form medium-stiff, glossy peaks, about 3 minutes. Transfer frosting to a piping bag or large zip-top bag with the tip cut off. Frost cupcakes and sprinkle finely grated chocolate on top.

CAPPUCCINO & CHOCOLATE CUPCAKES RECIPE

Steps:

• Preheat oven to 350 degrees and line 24 muffin cups with paper liners. Prepare yellow cake mix as directed on package. In a small bowl, combine instant coffee and 2 teaspoons hot water. Stir until coffee is fully dissolved and add to the cake batter along with the 4 ounces chopped chocolate. Stir to combine.
• Divide batter among muffin cups and bake until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Let cupcakes cool in pans 5 minutes, then transfer to a wire rack to cool completely.
• 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 frothy and sugar is dissolved, about 4 minutes. Remove bowl from heat and transfer to an electric mixer. Beat on medium until soft peaks form, about 4 minutes. Then increase the speed to high and beat until whites form medium-stiff, glossy peaks, about 3 minutes. Transfer frosting to a piping bag or large zip-top bag with the tip cut off. Frost cupcakes and sprinkle finely grated chocolate on top.

THE BEST CHOCOLATE CUPCAKES

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
• Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
• Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
• Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
• For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool until room temperature, about 30 minutes.
• Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
• Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

CAPPUCCINO CHIP CUPCAKES

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.

CAPPUCCINO CUPCAKES

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.

CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
• Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

CAPPUCCINO CUPCAKES

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.

CHOCOLATE CAPPUCCINO CHEESECAKE

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.

CAPPUCCINO CUPCAKES

Steps:

• Heat oven to 350°F.
• Line 12 muffin cups (standard size).
• In bowl, mix together flour, baking powder, allspice, cinnamon and salt.
• Beat butter and sugar about 2 minutes until light colored and smooth.
• Add eggs one at a time, beating well after each egg.
• On low speed, add flour mixture, alternating with brewed coffee.
• Fill each muffin cup with 1/3 cup each.
• Bake at 350°F for 25 minutes, or firm to the touch.
• Let cupcakes cool in pan on wire rack for 5 minutes, and then remove from pan and let cool completely.
• While cooling cupcakes, in a small bowl combine instant coffee, vanilla and 1 tsp of warm water.
• Stir until coffee is dissolved.
• Stir in vanilla frosting until blended and no streaks remain.
• Frost cupcakes.