Mocha-Caramel Cappuccino Cupcakes

By carvalhohm

Ingredients

• Cupcakes
• 2 cups 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

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

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.

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.

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.

4 Divide batter evenly among muffin cups, filling each with about 1/2 cup batter or until two-thirds full.

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.

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.

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.

Serves 6

1 Cupcake Calories840 ( Calories from Fat400), Total Fat45g (Saturated Fat18g, Trans Fat5g ), Cholesterol125mg Sodium740mg Total Carbohydrate99g (Dietary Fiber5g Sugars59g ), Protein9g