Cappuccino Fudge Cupcakes Recipes

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CAPPUCCINO FUDGE RECIPE RECIPE - (4.4/5)



Cappuccino Fudge Recipe Recipe - (4.4/5) image

Provided by Gggoody

Number Of Ingredients 9

1 1/2 tbsp instant coffee
1 tbsp hot water
4 ounces (1/2 cup, or 1 stick) unsalted butter
2 cups granulated sugar
3/4 cup heavy cream
1 tsp salt
1 package (12 oz) white chocolate chips
1 jar (7 oz) marshmallow cream or fluff
1 tsp vanilla extract

Steps:

  • 1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Set a small bowl aside as well. 2. In a small bowl or cup, combine the instant coffee and the hot water, and stir until the coffee dissolves. Set aside for now. 3. Place the butter,sugar, heavy cream, and salt in a heavy-bottomed medium saucepan over medium-high heat. Stir until the sugar dissolves and the butter melts. 4. Continue to cook the fudge, stirring frequently, until it comes to a boil. Once boiling, insert a candy thermometer. Cook the fudge, stirring constantly, until the thermometer reads 240 degrees Fahrenheit (115 C). 5. Once at 240 F, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. Stir vigorously until the chips and cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips. Add the vanilla and stir it in. 6. Next, scoop about 1 1/2 cups of fudge into the small bowl. You don't need to measure, just separate out approximately a quarter of the fudge. This will be the white swirl you see in the final product. 7. Add the reconstituted coffee to the remaining fudge in the pot, and stir until it is well-blended. Scrape the coffee fudge into the prepared pan. 8. Working quickly, scoop spoonfuls of the white fudge and drop them on top of the coffee fudge in a random pattern, spreading them out evenly over the top. Once all of the white fudge is dotted on top, swirl a knife through the top of the fudge, creating a beautiful pattern of white and brown swirls. Don't stir too much and muddy the colors, you want to end up with very distinct white and brown swirls. 9. Let the Cappuccino Fudge cool and set completely, either in the refrigerator for 2-3 hours or overnight at room temperature. Once set, lift it from the pan using the foil as handles and cut it into small squares using a large sharp knife. Store Cappuccino Fudge in an airtight container in the refrigerator for up to two weeks, and let it come to room temperature before serving.

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

CHOCOLATE CREAM-FILLED CUPCAKES WITH FUDGE ICING



Chocolate Cream-Filled Cupcakes with Fudge Icing image

This cupcake is an old favorite. It reminds me of the filled cupcakes my mom would buy at the store. I created it when I was 15 for the drama club and color guard bake sales. They were an instant hit and always sold out.

Provided by sphinxriddle

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h10m

Yield 30

Number Of Ingredients 24

3 cups all-purpose flour
2 cups white sugar
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups milk
1 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups confectioners' sugar
¼ cup unsalted butter
¼ cup shortening
3 tablespoons milk
1 teaspoon vanilla extract
1 pinch salt
1 cup marshmallow creme
2 ¾ cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons unsalted butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
½ cup semisweet chocolate chips
2 tablespoons corn syrup

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat 30 cupcake cups with butter and flour.
  • Mix flour, sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Beat milk, oil, eggs, and vanilla extract together in another large bowl; slowly add dry ingredients and mix well.
  • Spoon batter into the prepared muffin cups, filling each about 1/2 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 17 minutes. Take cupcakes out of tins and let cool completely, 10 to 15 minutes.
  • Meanwhile, combine confectioners' sugar, butter, shortening, milk, vanilla extract, and salt for filling together in a bowl; beat until well whipped. Reserve about 1 1/2 cups of filling mixture for decorating cupcakes. Add marshmallow creme to the rest of the filling. Fill a pastry bag fitted with a long, thin tip with the marshmallow mixture. Pipe into cooled cupcakes; let cream settle.
  • Mix confectioners' sugar, cocoa, butter, evaporated milk, and vanilla extract together for icing in a bowl until creamy. Mix in chocolate chips and corn syrup. Transfer to a microwave-safe bowl and microwave mixture on high for 30 seconds. Stir and repeat process until smooth.
  • Dip the tops of the cupcakes into the fudge icing and set aside to dry.
  • While icing is drying, place reserved filling for decorating into another pastry bag fitted with a writing tip. Decorate cupcakes as desired.

Nutrition Facts : Calories 336.5 calories, Carbohydrate 49.6 g, Cholesterol 24.8 mg, Fat 15 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 4.9 g, Sodium 161.1 mg, Sugar 36.7 g

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.

COFFEE AND FUDGE CUPCAKES



Coffee and Fudge cupcakes image

Delicious treat when you are in the mood for coffee shop style cakes :)

Provided by naomi98

Time 1h

Yield Makes Cakes

Number Of Ingredients 0

Steps:

  • Well... We will begin again by pre-heating the oven to 200C and lining 12 cake cases in a tin.
  • Cream the sugar and fat in a bowl with a hand mixer.
  • Add all other ingredients for the main cake mixture and whisk with an electric mixer until smooth.
  • Spoon into cases and cool at 200C until risen and passing the skewer test.
  • Meanwhile make the icing add the butter and coffee and whisk adding icing sugar until the butter has turned into thick buttery icing.
  • Put into a icing bag and rest in fridge or pipe straight onto the cooled cakes... Top with fudge and refrigerate (if they get there!)
  • These can be frozen without icing and are great for family and friends!

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 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

CHOCOLATE FUDGE CUPCAKES



Chocolate Fudge Cupcakes image

These are wonderful as long as they're not overbaked.

Provided by GINGER P

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h

Yield 24

Number Of Ingredients 7

4 (1 ounce) squares semisweet chocolate, chopped
1 cup butter
1 cup all-purpose flour, sifted
1 ¾ cups white sugar
4 eggs
1 teaspoon vanilla extract
2 cups chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper liners. In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.
  • Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture, vanilla and pecans. Fill muffin cups 2/3 full.
  • Bake in the preheated oven for 25 minutes. Do not overbake. Tops should be shiny but give slightly when touched.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 22.6 g, Cholesterol 51.3 mg, Fat 16.6 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 6.5 g, Sodium 66.3 mg, Sugar 17.4 g

15-MINUTE CAPPUCCINO FUDGE



15-Minute Cappuccino Fudge image

As rich, creamy and delicious as this cappuccino fudge is, it's hard to believe it's a simple melt-and-mix recipe that takes only 15 minutes.

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 48 servings

Number Of Ingredients 6

1/2 cup MAXWELL HOUSE INTERNATIONAL French Vanilla, divided
1 can (14 oz.) plus 1/2 cup sweetened condensed milk, divided
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
3 Tbsp. Irish cream liqueur, divided
1 cup chopped walnuts
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces

Steps:

  • Mix 1/4 cup flavored instant coffee and 1 can condensed milk in large microwaveable bowl until blended. Add semi-sweet chocolate; stir. Microwave on HIGH 2 min. or until chocolate is almost melted; stir until completely melted. Stir in 2 Tbsp. liqueur and nuts; spread onto bottom of foil-lined 8-inch square pan.
  • Mix remaining coffee and condensed milk in medium microwaveable bowl until blended. Add white chocolate; stir. Microwave 2 min. or until chocolate is almost melted; stir until completely melted. Stir in remaining liqueur. Spread over chocolate layer in pan.
  • Refrigerate 2 hours or until firm before cutting into squares.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

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