Mocha-caramel Cappuccino Cupcakes

By dette

For quick-and-easy topping, use refrigerated whipped cream topping from an aerosol can.

Ingredients

• Chocolate Cupcakes
• 4 3/4 tsp instant espresso granules
• 1/2 pint (1c) heavy whipping cream
• 2 tbsp powdered sugar
• 2 tbsp miniature semisweet chocolate chips
• 2 tbsp caramel topping

Details

Servings 6
Preparation time 40mins
Cooking time 41mins

Preparation

Step 1

Heat overn to 350 egrees. Line jumbo muffin cups and spray liners.

Make chocolate cupcakes as directed in recipe except-stir in 4 tsp of the expreso granules with hot water and cocoa until dissoved. Divide batter evenly among muffin cups, filling each about 2/3 full

Bake 20-25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 mintues; remove from pan to cooling rack to cool.

In small deep bowl, beat whipping cream, powdered sugar and remaining 3/4 tsp expesso granules with electric mixer on high speed until stiff peaks form.

To serve, place each cupcake in a coffee cup, if desired. Top each with about 3 tbsp whipped cream, sprinkle with 1 tsp chocolate chips and drizzle with 1 tsp caramle topping.

cal 840; fat 45g; sat fat 18g; chol 125mg; sod 740mg; carb 99g; fib 5g; prot 9g; 3 1/2 starch; 3 other carb; 8 1/2 fat; carb choices 6 1/2

using cake mix
Substitute 1 box devil's food cake mix for the chocolate cupcake. Place jumbo paper baking up in each of 8 jumbo muffin cups. Mix 1 1/4 c. warm water and 4 tsp espresso granules until granules are dissolved. Make cake mix as directed on box for cupcakes EXCEPT-use espresso mixture, 1/2 c vegetable oi and 3 eggs. Bake 21-29 minutes. Cool as directed on box. Frost and garnish as directed in recipe, using 1 1/4c. whipping (heavy) cream 2 tbsp powdered sugar, 2 tbsp each miniature chocolate chips and caramel topping. 8 jumbo cupcakes.