CAPPUCCINO CUPCAKES
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
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
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
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
CHOCOLATE GANACHE CUPCAKES
Steps:
- Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined. Don't overbeat, or the cupcakes will be tough.
- Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the muffin pan.
- For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
- Dip the tops of the cupcakes into the ganache. Do not refrigerate.
CHOCOLATE GANACHE CUPCAKES
Steps:
- Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.
- Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.
- For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
- Dip the top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate.
ESPRESSO CUPCAKES WITH MILK CHOCOLATE GANACHE
Decadent is the only way to describe these cupcakes. The rich, mocha cake is filled with even richer chocolate ganache, then, as if that weren't enough, Emily Luchetti tops it all off with white chocolate frosting. These are so good, they'll last a day, if even that long.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Make the cupcakes: Preheat the oven to 350°F (175°C). Line 12 cupcake wells with paper liners.
- Sift together the flour, baking soda, baking powder, and salt. Stir in the espresso powder.
- Using an electric mixer on medium speed, beat the butter with the granulated sugar until light, 1 minute with a stand mixer or 2 minutes with a handheld mixer. Add the eggs, one at a time, beating well after each addition. Continue to beat the mixture for 1 minute with a stand mixer or 2 minutes with a handheld mixer.
- On low speed, alternately add the dry ingredients and the milk in 2 additions, stirring until incorporated after each addition.
- Pour the batter into the paper-lined cupcake wells. Bake until a skewer inserted in the middle comes out clean, about 20 minutes. Let cool to room temperature, then remove from the pans.
- Make the ganache: Place the cream in a small, heavy-bottomed saucepan and warm over medium-high heat until it begins to bubble around the edges, about 5 minutes. Remove the pan from the stove, add the chocolate, and whisk until smooth. Transfer to a bowl and place plastic wrap directly over the ganache. Refrigerate until cold.
- Make the frosting: Melt the white chocolate in a double boiler. Stir until smooth. Let cool to room temperature.
- Sift the confectioners' sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Refrigerate until firm enough to frost the cupcakes, about 30 minutes.
- Cut out about one quarter of the inside of each cupcake with a small paring knife. With a pastry bag, fill the indent with the milk chocolate ganache.
- Frost each cupcake with the white chocolate frosting.
- Note: The cupcakes can be made a day in advance; wrap in plastic wrap and store at room temperature.
- The ganache can be made several days ahead and kept refrigerated.
- The frosting can be made a day ahead and stored at room temperature.
- For maximum flavor and moistness, fill and frost the cupcakes the day you plan to serve them.
CUPCAKES WITH CHOCOLATE-COFFEE GANACHE
Putting chocolate-coffee ganache on angel-food cupcakes was a stroke of genius. Adding mocha filling? You can just imagine how these'll go over!
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 30 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF.
- Prepare cake batter as directed on package. Spoon into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. Cool in pans 10 min. Remove to wire racks; cool completely.
- Dissolve 1 tsp. coffee in water in medium bowl. Stir in half of the COOL WHIP. Spoon into resealable plastic bag; seal bag. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture into centers of cupcakes, adding about 1-1/2 tsp. to each.
- Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Stir in remaining coffee until dissolved. Cool slightly. Spoon over cupcakes; top with sprinkles.
Nutrition Facts : Calories 90, Fat 2.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 12 g, Protein 1 g
CHOCOLATE GANACHE CUPCAKES
Delicious fudgy cupcakes dipped in chocolate ganache.
Provided by ANNALAURANELSON
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in chocolate syrup and vanilla extract. Add flour; mix until combined. Stir in chocolate chips. Scoop batter into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes; do not overbake. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
- While cupcakes are cooling, combine chocolate chips, heavy cream, and instant coffee granules for the ganache in a microwave-safe bowl. Microwave at 30 second intervals, stirring between, until melted.
- Dip the top of each cupcake in the ganache. Do not refrigerate.
Nutrition Facts : Calories 436 calories, Carbohydrate 62.7 g, Cholesterol 95.9 mg, Fat 19.6 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 12.1 g, Sodium 56.6 mg, Sugar 46.9 g
CAPPUCCINO CHIP CUPCAKES
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
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.
CAPPUCCINO-CHOCOLATE CUPCAKES
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
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
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