Filter
Top Products
35
Cappuccino Fudge Cupcakes
Cupcakes
1
⁄2 cup (125 mL) butter
or margarine,
softened
1
1
⁄2 cups (375 mL)
sugar
3 eggs
3
⁄4 cup (175 mL) milk
1 tbs plus 2 tsp
(25 mL) instant
espresso or coffee
granules
1
3
⁄4 cups (425 mL)
all-purpose flour
1
1
⁄2 tsp (7 mL) baking
powder
1
⁄4 tsp (1 mL) salt
Coffee Cream
1
1
⁄2 cups (375 mL)
heavy cream
1
⁄4 cup (50 mL) sugar
1
1
⁄2 tsp (7 mL) instant
espresso or coffee
granules (optional)
Fudge Sauce
4 squares (1 oz [30 g]
each) semisweet
chocolate
1
⁄2 cup (125 mL)
whipping cream
1
⁄4 tsp (1 mL)
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
(180°C) 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 protein, 76 g
carb, 40 g fat, 187 mg chol, 291 mg sodium.
VARIATION
Cupcakes for a Party
Double all ingredients and prepare in 6 qt
(5.68 L) mixer bowl. Fill paper-lined standard-size
muffin pans two-thirds full. Bake at 350°F
(180°C) for 18 to 22 minutes, or until toothpick
inserted into cupcake comes out clean.
Yield: 48 cupcakes (48 servings).
Per serving: About 227 cal, 3 g protein, 25 g
carb, 14 g fat, 64 mg chol, 59 mg sodium.