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mocha-caramel cappuccino cupcakes

(1 rating)
sc_humminbird avatar
Recipe by
malena Gilstrap
@sc_humminbird
Clinton, SC

This is a very rich cupcake, so best to make the regular size(not jumbo)& when I say rich I mean intense taste of chocolate and cappuccino flavors, I copied this recipe from a web site and made it my own with a little adding and subtracting of ingredients, everyone who ate it LOVED it and asked when was I gonna make more.

(1 rating)
yield 12 regular size cupcakes
prep time 20 Min
cook time 35 Min

Ingredients For mocha-caramel cappuccino cupcakes

  • 2 c
    all purpose flour ( i used cake flour and it turned out really light and fluffy)
  • 1 1/4 tsp
    baking soda
  • 1 tsp
    salt
  • 1/4 tsp
    baking powder
  • 1 c
    hot water
  • 2/3 c
    unsweetened coco powder
  • 4 tsp
    instant espresso coffee powder or granules
  • 3/4 c
    shortening
  • 1 1/2 c
    sugar
  • 2
    eggs
  • 1 tsp
    vanilla extract
  • 1/2
    (of an 8oz)cream cheese, softned
  • TOPPING
  • 1/2
    (of an 8oz) cream cheese, softned
  • 2 c
    cool whip
  • 3 Tbsp
    powdered sugar
  • 2 Tbsp
    mini chocolate chips or regular chopped up chocolate chips
  • caramel syrup for topping

How To Make mocha-caramel cappuccino cupcakes

  • 1
    Heat oven to 350 ( 325 for dark or non stick pans). Line cupcake pan with liners In med bowl, mix flour, baking soda, baking powder & salt, set aside. In a small bowl, mix coco powder, 4tsp of coffee & hot water, until dissolved, set aside.
  • 2
    In a large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually adding sugar, about 1/2c at a time, beating well after each addition & scraping bowl occasionally.
  • 3
    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, a little at a time, & cocoa mixture, about half at a time, beating just until blended. Divide batter evenly among muffin cups, filling each with about ½c batter or until two-thirds full.
  • 4
    Bake 20 to 25 minutes (if using dark pans bake 30-35 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.
  • 5
    In a small deep bowl, beat whipping cream, powdered sugar and ¾tsp 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 3tbsp whipped cream; sprinkle with 1tsp chocolate chips and drizzle with 1tsp caramel topping. Note: You will probably need a tall glass or milk with this very moist and rich cupcake.
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