Cappuccino Chip 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 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 MUFFINS

Steps:

• In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving., In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.

CAKE MIX: CAPPUCCINO CUPCAKES RECIPE - (3/5)

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.

CAPPUCCINO CHIP CUPCAKES RECIPE

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.

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.