cappuccino cupcakes

(1 rating)
Recipe by
Irana Grenier
Garden Valley, CA

These cupcakes are so good! I brought them to one of my meetings and they were gone in a matter of minutes.

(1 rating)
yield 12 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For cappuccino cupcakes

  • FOR CUPCAKES
  • 1 3/4 c
    unbleached flour
  • 1 1/2 tsp
    baking powder
  • 1/4 tsp
    ground allspice
  • 1/4 tsp
    ground cinnamon
  • 1/4 tsp
    salt
  • 1 1/2 stick
    unsalted butter, softened
  • 3/4 c
    sugar
  • 2 lg
    eggs
  • 1/2 c
    brewed coffee
  • FOR FROSTING
  • 1 1/2 tsp
    instant coffee granules
  • 1 tsp
    vanilla extract
  • 1 c
    prepared white frosting
  • 24
    chocolate-covered coffee beans

How To Make cappuccino cupcakes

  • 1
    Heat oven to 350 degrees. Line 12 cups in standard-size muffin pan with cupcake liners.
  • 2
    In a bowl, whisk flour, baking powder, allspice, cinnamon and salt.
  • 3
    Beat butter and sugar in a large bowl about 2 minutes or until light colored and smooth. Add eggs, one at a time, beating well after each addition.
  • 4
    On low speed, add flour mixture, alternationg with brewed coffee; beat until smooth. Divide batter among prepared liners, 1/3 cup each.
  • 5
    Bake at 350 degrees for 25 minutes or until firm to the touch. let cupcakes cool completely.
  • 6
    Meanwhile, in a small bowl, combine instant coffee, vanilla and 1 teaspoon warm water. Stir until coffee is dissolved. Stir in white frosting until blended and no dark streaks remain. Spread 1 heaping tablespoon over each cupcake. Decorate tops with 2 coffee beans each.
  • 7
    Note: I like to get half milk chocolate and half dark chocolate coffee beans and put one of each on the tops of each cupcake.

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