mocha-caramel cappuccino cupcakes

Name: Mocha-Caramel Cappuccino Cupcakes
Prep time: 20 min
Cook time: 35 min
Yield: 12
Ingredients: 2 cup(s) all purpose flour ( i used cake flour and it turned out really light and fluffy); 1 1/4 teaspoon(s) baking soda; 1 teaspoon(s) salt; 1/4 teaspoon(s) baking powder; 1 cup(s) hot water; 2/3 cup(s) unsweetened coco powder; 4 teaspoon(s) instant espresso coffee powder or granules; 3/4 cup(s) shortening; 1 1/2 cup(s) sugar; 2 - eggs; 1 teaspoon(s) vanilla extract; 1/2 - (of an 8oz)cream cheese, softned; ## TOPPING; 1/2 - (of an 8oz) cream cheese, softned; 2 cup(s) cool whip; 3 tablespoon(s) powdered sugar; 2 tablespoon(s) mini chocolate chips or regular chopped up chocolate chips; - caramel syrup for topping

(1 RATING)

56 Pinches 1 Photo

malena Gilstrap

Clinton, SC

Updated on Oct 20, 2012

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.

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This cupcake is best served in a coffee mug due to the caramel topping which loves to run everywheres

prep time 20 Min

cook time 35 Min

method ---

yield 12 regular size cupcakes

Ingredients

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

How To Make mocha-caramel cappuccino cupcakes

Step 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.

Step 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.
Step 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.
Step 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.
Step 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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