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Cupcakes
1
⁄2 cup butter or
margarine, softened
1
1
⁄2 cups sugar
3 eggs
3
⁄4 cup milk
1 tablespoon plus 2
teaspoons instant
espresso or coffee
granules
1
3
⁄4
cups all-purpose
flour
1
1
⁄2 teaspoons baking
powder
1
⁄4 teaspoon salt
Coffee Cream
1
1
⁄2 cups whipping
cream
1
⁄4 cup sugar
1
1
⁄
2 teaspoons instant
espresso or coffee
granules (optional)
Fudge Sauce
4 squares (1 oz. each)
semi-sweet
chocolate
1
⁄2 cup whipping cream
1
⁄4 teaspoon cinnamon
To make Cupcakes, place butter in bowl. Attach
bowl and flat beater to mixer. Turn to Speed 6 and
gradually add sugar, beating about 3 minutes, or
until light and fluffy. Turn to Speed 4 and add eggs,
one at a time, beating for 30 seconds after each
addition. Stop and scrape bowl. Dissolve instant
espresso in milk. Set aside.
Combine flour, baking powder, and salt. Turn to
STIR Speed and add
1
⁄3 of the flour mixture
alternately with
1
⁄2 of the milk mixture, mixing 15
seconds after each addition.
Spoon batter into 8 greased and floured custard
cups. Place cups on baking sheet. Bake at 350°F for
30 to 35 minutes, or until toothpick inserted into
cupcake comes out clean. Remove from custard
cups and cool on wire rack. Top with Coffee
Cream and serve with Fudge Sauce.
To make Coffee Cream, combine cream, sugar,
and espresso in bowl. Attach bowl and wire whip
to mixer. Turn to Speed 8 and whip cream until stiff.
To make Fudge Sauce, place chocolate, cream,
and cinnamon in small saucepan. Cook and stir over
low heat until chocolate is melted and mixture is
combined.
Yield: 8 servings (8 cupcakes).
Per serving: About 690 cal, 8 g pro, 76 g carb,
40 g fat, 187 mg chol, 291 mg sod.
Cappuccino Fudge Cupcakes