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Nutrition Facts
Serving Size 1 cupcakes 35g Recipe makes 12 cupcakes) The following items or measurements are not included below: drinking chocolate
Calories 114
Calories from Fat 86		(75%)
Amount Per Serving		%DV
	Total Fat 9.6g	14%
	Saturated Fat 5.9g	29%
	Monounsaturated Fat 2.9g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 42mg		14%
Sodium 37mg		1%
Potassium 66mg		1%
Total Carbohydrate 6.9g		2%
	Dietary Fiber 0.8g	3%
	Sugars 2.2g
Protein 1.9g		3%
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Cappuccino Cupcakes

Recipe #159665 | 30 min | 12 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: bluemoon downunder
Mar 13, 2006

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'.

12 cupcakes (change servings and units)

Ingredients

1 teaspoon instant coffee powder
1 tablespoon butter, melted
1 egg
2 tablespoons caster sugar
2 tablespoons self-raising flour
1/4 cup plain flour
40 g good quality dark chocolate, grated
1 cup thickened cream
1 teaspoon drinking chocolate
1 teaspoon cocoa powder
cocoa powder, to serve
chocolate-covered coffee beans, to serve

Directions

1
Preheat the oven to 180°C and line a 12-hole (2 tablespoon capacity) flat-based cupcake or patty pan with paper cases.
2
Dissolve the coffee in 1 tablespoon of hot water in a small jug and stir in the butter.
3
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.
4
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.
5
Leave the cupcakes standing in the pan for 10 minutes, then transfer them to a wire rack to cool.
6
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.

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Featured Reviews for This Recipe

From: HokiesLady

On May 4, 2009

blue - a very moist and yummy cupcake here! I received 8 regular sized cupcakes in all with this recipe...I did fill about 3/4 full as other reviews stated they did not rise over the edge. The frosting really takes them over the top in flavor! I did end up with a lot of whipped topping leftover so saved that and served it with strawberries on the side the next night. A nice change to my standard cupcakes. I'm not sure what you meant by drinking chocolate but I used Hershey's Chocolate syrup since you called for only a teaspoon I felt it was the liquid syrup. I should have zmailed first and asked but no matter as the syrup worked fine in making the topping. Made for your win in Tag it Green in 123 Hits.

0 people found this review helpful

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From: Lainey6605

On Jan 21, 2009

These are yummy cupcakes. I made them as stated. The frosting is delicious. Thanks for sharing. Made for Gimme 5 tag.

0 people found this review helpful

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From: KITTENCAL

On Mar 16, 2006

These were different and really good, but I only got 8 cupcakes, mabey I filled them too high. I used all-purpose flour with 2 teaspoons baking powder as I do not have any self-rising flour, I found that I had to increased the flour amount slightly to thicken up the batter. thanks bluemoon!...Kitten

2 people found this review helpful

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From: PaulaG

On Mar 26, 2006

These are a little different but good. They are not overly sweet and were perfect served with fresh strawberries and left over whipped cream. There was lots of whipped cream left over. I made these as per directions and my yield was 9 mini-cupcakes.

1 person found this review helpful

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