Cappuccino Cupcakes Recipes

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.

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.

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.

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.

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place jumbo paper baking cup in each of 6 jumbo muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
• In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water, cocoa and 4 teaspoons coffee powder until dissolved; set aside.
• In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling each with about 1/2 cup batter or until two-thirds full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pan; place on cooling rack. Cool completely, about 30 minutes.
• In small deep bowl, beat whipping cream, powdered sugar and 3/4 teaspoon coffee powder with electric mixer on high speed until stiff peaks form.
• To serve, place each cupcake in a coffee cup, if desired. Top each with about 3 tablespoons whipped cream; sprinkle with 1 teaspoon chocolate chips and drizzle with 1 teaspoon caramel topping.

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.

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.