CAPPUCCINO CUPCAKES
Using reduced-fat whipped topping to frost these chocolatey cupcakes keeps them on the lighter side. If you prefer, you can substitute unsweetened applesauce for the prune puree. -Carol Forcum, Marion, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 17 cupcakes.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 192 calories, Fat 5g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 154mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
CAPPUCCINO CHIP CUPCAKES
I use a muffin mix, white chips and instant coffee granules to make these coffee-house treats.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. In a large bowl, combine muffin mix, water, egg, coffee granules and cinnamon just until moistened. Fold in chips. Fill greased muffin cups three-fourths full. , Bake 18-21 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 242 calories, Fat 9g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 273mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 3g fiber), Protein 4g protein.
CAPPUCCINO CUPCAKES
Coffee and vanilla frosting crown cinnamon spiced cappuccino cupcakes. Taken from a magazine, and if you like your coffee in the morning, then give these a try. :)
Provided by OzMan
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 230.9, Fat 12.5, SaturatedFat 7.6, Cholesterol 65.8, Sodium 107.8, Carbohydrate 26.8, Fiber 0.5, Sugar 12.7, Protein 3.1
CAPPUCCINO CUPCAKES
Love coffee and chocolate? Then you'll love these Cappuccino Cupcakes, one of ten cupcake recipes in the April 2006 issue of the Australian magazine 'super food ideas'.
Provided by bluemoon downunder
Categories Dessert
Time 30m
Yield 12 cupcakes
Number Of Ingredients 12
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.
CHOCOLATE CHIP COFFEE CAKE
Top this sour cream coffee cake loaded with chocolate chips with a cinnamon crumb topping.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 15
Steps:
- Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and then re-invert onto a rack to cool completely.
CAPPUCCINO "CUP" CAKES
Steps:
- Preheat oven to 350 degrees F. Grease 10 coffee mugs with nonstick spray.
- In a small bowl combine instant coffee and 2 tablespoons hot water. Mix and set aside.
- In a large bowl combine cake mix, milk, oil, eggs and half the coffee. Mix until blended. Reserve 1/2 cup of the cake batter. Fill coffee mugs 2/3 of the way with cake batter. In small bowl combine remaining coffee, cocoa powder and reserved cake mix and mix well. Add 1 tablespoon of the mixture to each mug and swirl into batter with a toothpick or skewer.
- Place mugs on a baking sheet. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cakes come out clean. Allow to cool.
- Mix vanilla extract together with whipped topping. Place a dollop of the topping onto each cake. Dust topping with ground cinnamon and insert the cinnamon sticks into the cakes.
CAKE MIX: CAPPUCCINO CUPCAKES RECIPE - (3/5)
Provided by fitmom
Number Of Ingredients 9
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.
COFFEE CUPCAKES
These individual cupcakes with coffee frosting are easy to make and look great on a cake stand
Provided by Lulu Grimes
Categories Afternoon tea, Dessert
Time 47m
Yield Makes 18
Number Of Ingredients 10
Steps:
- Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.
- To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.
Nutrition Facts : Calories 268 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 21 grams sugar, Protein 2 grams protein, Sodium 0.4 milligram of sodium
CAPPUCCINO CUPCAKES
Please both chocolate and cappuccino lovers alike with our Cappuccino Cupcakes recipe. Made with just four ingredients and requiring 10 minutes of prep time, these Cappuccino Cupcakes will be on the table in no time.
Provided by My Food and Family
Categories Home
Time 52m
Yield 24 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
EASY CHOCOLATE CHIP CUPCAKES
The most gorgeous, simple, cupcakes made easy! Recipe makes 8 cupcakes.
Provided by mrsmoonwalker
Time 40m
Yield Makes 8
Number Of Ingredients 0
Steps:
- Preheat the oven to 190C/375F/Gas mark 5. Prepare your cupcake tray with the cases needed.
- Put the butter/margarine in with the caster sugar and use an electric whisk to beat until light and fluffy.
- Slowly whisk in the eggs a bit at a time so that they don't curdle. Once fully whisked add the vanilla essence.
- Sift the flour into the mixture and fold it using a spatula so as to get all of the flour mixed. Once consistent, add the chocolate chips and fold them in as well.
- Use two tea spoons to spoon the mixture into the cases until they're 3/4 full. Place in the oven for 15-20 minutes, check regularly with a cocktail stick (if they are undercooked the cocktail stick will come out with mixture on it). Once cupcakes are done place on a cooling rack until cool.
- Dust with icing sugar and enjoy!
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CAPPUCCINO CUPCAKES RECIPE | MYRECIPES
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4.5/5 (5)Total Time 2 hrs 12 minsServings 72
- Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
- Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.
- Bake at 350° for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Pipe or spread Double Shot Latte Buttercream onto cupcakes. Garnish, if desired.
- Note: To prepare regular-size cupcakes, spoon batter into 2 lightly greased 12-cup muffin pans, filling two-thirds full. Bake at 350º for 22 to 24 minutes or until a wooden pick inserted in centers comes out clean. Cool and decorate as desired. Makes 2 dozen.
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