Skip to Content
Menu

Mocha-Caramel Cappuccino Cupcakes

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Aug 8, 2011
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Enjoy your after-dinner cappuccino and dessert in one jumbo-sized treat!

Mocha-Caramel Cappuccino Cupcakes

  • Prep Time 20 min
  • Total 1 hr 20 min
  • Servings 6
  • Ingredients 16
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Cupcakes

  • 2 cups Gold Medal™ all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup hot water
  • 2/3 cup unsweetened baking cocoa
  • 4 teaspoons instant espresso coffee powder or granules
  • 3/4 cup shortening
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla

Topping

  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • 3/4 teaspoon instant espresso coffee powder or granules
  • 2 tablespoons miniature semisweet chocolate chips
  • 2 tablespoons caramel topping
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Place jumbo paper baking cup in each of 6 jumbo muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
  • Step 
    2
    In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water, cocoa and 4 teaspoons coffee powder until dissolved; set aside.
  • Step 
    3
    In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. 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, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
  • Step 
    4
    Divide batter evenly among muffin cups, filling each with about 1/2 cup batter or until two-thirds full.
  • Step 
    5
    Bake 20 to 25 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 
    6
    In small deep bowl, beat whipping cream, powdered sugar and 3/4 teaspoon coffee powder with electric mixer on high speed until stiff peaks form.
  • Step 
    7
    To serve, place each cupcake in a coffee cup, if desired. Top each with about 3 tablespoons whipped cream; sprinkle with 1 teaspoon chocolate chips and drizzle with 1 teaspoon caramel topping.

Nutrition

840 Calories
45g Total Fat
9g Protein
99g Total Carbohydrate
59g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
840
Calories from Fat
400
Total Fat
45g
69%
Saturated Fat
18g
88%
Trans Fat
5g
Cholesterol
125mg
42%
Sodium
740mg
31%
Potassium
290mg
8%
Total Carbohydrate
99g
33%
Dietary Fiber
5g
19%
Sugars
59g
Protein
9g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
3 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 1/2 Fat;
Carbohydrate Choice
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved