Mocha-Caramel Cappuccino Cupcakes

Mocha-Caramel Cappuccino Cupcakes

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

Prep Time

20

Minutes

Total Time

1:20

Hr:Mins

Makes

6

jumbo

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
  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.
Makes 6 jumbo cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For a quick and easy topping, use whipped topping from an aerosol can.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 840
    • (Calories from Fat 400),
  • Total Fat 45g
    • (Saturated Fat 18g,
    • Trans Fat 5g),
  • Cholesterol 125mg;
  • Sodium 740mg;
  • Total Carbohydrate 99g
    • (Dietary Fiber 5g,
    • Sugars 59g),
  • Protein 9g;
Percent Daily Value*:
    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.