Mocha-Caramel Cappuccino Cupcakes

malena Gilstrap


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.

pinch tips: How to Fold Ingredients



12 regular size cupcakes


20 Min


35 Min


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
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
1 1/2 c
1 tsp
vanilla extract
(of an 8oz)cream cheese, softned


(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

Directions Step-By-Step

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.
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.
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.
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.
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.

About this Recipe

Course/Dish: Cakes, Other Desserts
Hashtag: #cappuccino