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.


★★★★★ 1 vote

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

  • 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.

Printable Recipe Card

About Mocha-Caramel Cappuccino Cupcakes

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

You May Also Like:

Show 2 Comments & Reviews

Easy Homemade Buttercream Frosting Recipe

Easy Homemade Buttercream Frosting Recipe

Kitchen Crew @JustaPinch

Store-bought frosting is convenient and easy but making homemade buttercream icing is just as simple and super tasty. Thick and dense with a silky texture, this American buttercream recipe is...

Strawberry Recipes You Need To Make This Summer

Strawberry Recipes You Need to Make This Summer

Kitchen Crew

There are many surprising health benefits of strawberries . They are loaded with Vitamin C which helps support a healthy immune system. Their anti-inflammatory and antioxidant benefits can help protect...

12 Heavenly Pound Cake Recipes

12 Heavenly Pound Cake Recipes

Kitchen Crew @JustaPinch

We love us some pound cakes, the mouth-watering amazingness is always worth the extra time on the treadmill. Here are some of our favorites!