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Mocha-Caramel Cappuccino Cupcakes

Enjoy your after-dinner cappuccino and dessert in one jumbo-sized treat!

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 (4) 4 Reviews
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  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 6

Ingredients

Cupcakes

2
cups Gold Medal™ all-purpose flour
1 1/4
teaspoons baking soda
1
teaspoon salt
1/4
teaspoon baking powder
1
cup hot water
2/3
cup unsweetened baking cocoa
4
teaspoons instant espresso coffee powder or granules
3/4
cup shortening
1 1/2
cups granulated sugar
2
eggs
1
teaspoon vanilla

Topping

1
cup whipping cream
2
tablespoons powdered sugar
3/4
teaspoon instant espresso coffee powder or granules
2
tablespoons miniature semisweet chocolate chips
2
tablespoons caramel topping

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 Divide batter evenly among muffin cups, filling each with about 1/2 cup batter or until two-thirds full.
  • 5 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.
  • 6 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.
  • 7 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.

EXPERT TIPS

Expert Tips

For a quick and easy topping, use whipped topping from an aerosol can.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
840
(
Calories from Fat
400),
% Daily Value
Total Fat
45g
45%
(Saturated Fat
18g,
18%
Trans Fat
5g
5%
),
Cholesterol
125mg
125%;
Sodium
740mg
740%;
Total Carbohydrate
99g
99%
(Dietary Fiber
5g
5%
  Sugars
59g
59%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
8%;
Iron
20%;
Exchanges:
3 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 1/2 Fat;
Carbohydrate Choices:
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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