Cappuccino Cupcakes Recipes

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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 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.

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

COFFEE CUPCAKES



Coffee cupcakes image

These individual cupcakes with coffee frosting are easy to make and look great on a cake stand

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert

Time 47m

Yield Makes 18

Number Of Ingredients 10

140g golden caster sugar
140g butter , softened
3 large eggs
140g self-raising flour
2 tbsp instant espresso mixed with 1 tbsp water
few chocolate-coated coffee beans , to decorate (optional)
200g butter , softened
200g icing sugar
2 tsp instant espresso mixed with 1 tbsp water
50g plain chocolate , melted

Steps:

  • Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.
  • To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.

Nutrition Facts : Calories 268 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 21 grams sugar, Protein 2 grams protein, Sodium 0.4 milligram of sodium

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

CAPPUCCINO CUPCAKES



Cappuccino Cupcakes image

Coffee and vanilla frosting crown cinnamon spiced cappuccino cupcakes. Taken from a magazine, and if you like your coffee in the morning, then give these a try. :)

Provided by OzMan

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup sugar
2 eggs
1/2 cup brewed coffee
1 1/2 teaspoons instant coffee granules
1 teaspoon vanilla extract
1 cup prepared vanilla frosting

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.

Nutrition Facts : Calories 230.9, Fat 12.5, SaturatedFat 7.6, Cholesterol 65.8, Sodium 107.8, Carbohydrate 26.8, Fiber 0.5, Sugar 12.7, Protein 3.1

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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