Mocha-Caramel Cappuccino Cupcakes

mocha-caramel cappuccino cupcakes Dessert
Mocha-Caramel Cappuccino Cupcakes
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 6

Enjoy your after-dinner cappuccino and dessert in one jumbo-sized treat! ...MORE + LESS -


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
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


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  • 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.

Nutrition Information

No nutrition information available for this recipe

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