Cappuccino Cupcakes Wcappuccino Ganache Recipes

CAPPUCCINO CUPCAKES

Cappuccino Cupcakes image

Using reduced-fat whipped topping to frost these chocolatey cupcakes keeps them on the lighter side. If you prefer, you can substitute unsweetened applesauce for the prune puree. -Carol Forcum, Marion, Illinois

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 17 cupcakes.

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup instant coffee granules
1/2 cup hot water
2 eggs
1/2 cup prune baby food
1/4 cup canola oil
2 teaspoons vanilla extract
1-1/2 cups reduced-fat whipped topping
Additional baking cocoa

Steps:

In a bowl, combine the flour, sugar, cocoa, baking soda and salt. Dissolve coffee granules in hot water. In a large bowl, whisk the eggs, baby food, oil, vanilla and coffee mixture. Gradually stir into dry ingredients just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Just before serving, frost cupcakes with whipped topping and sprinkle with cocoa. Refrigerate leftovers.

Nutrition Facts : Calories 192 calories, Fat 5g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 154mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

CAPPUCCINO CUPCAKES W/CAPPUCCINO GANACHE

Cappuccino Cupcakes w/Cappuccino Ganache image

This cupcake starts with a cake mix and few added ingredients. DELISH ;)

Provided by Lisa G. Sweet Pantry Gal @2sweetinc

Categories Cakes

Number Of Ingredients 8

Ingredients

1 box(es) german chocolate cake mix
1 cup(s) mayonnaise
1/2 cup(s) cooled down strong coffee
1/2 cup(s) cappuccino liquor
3 - eggs
GANACHE
8 ounce(s) bittersweet chocolate
1 cup(s) cappuccino liquor

Steps:

combine all cake mix ingredients and beat on medium for 2mins. Place cupcake liners in cupcake pan. Fill liners about 2/3 way. Bake at 359 for 15-20min till toothpick comes out clean.
For ganache warm liquor in a sauce pan (do not boil) Take of burner and pour over chocolate stir till melted. Dip each cooled cupcake in ganache sprinkle with sea salt. Enjoy!!!!!

CAPPUCCINO CUPCAKES

Cappuccino Cupcakes image

Love coffee and chocolate? Then you'll love these Cappuccino Cupcakes, one of ten cupcake recipes in the April 2006 issue of the Australian magazine 'super food ideas'.

Provided by bluemoon downunder

Categories Dessert

Time 30m

Yield 12 cupcakes

Number Of Ingredients 12

Ingredients

1 teaspoon instant coffee powder
1 tablespoon butter, melted
1 egg
2 tablespoons caster sugar
2 tablespoons self-raising flour
1/4 cup plain flour
40 g good quality dark chocolate, grated
1 cup thickened cream
1 teaspoon drinking chocolate
1 teaspoon cocoa powder
cocoa powder, to serve
chocolate-covered coffee beans, to serve

Steps:

Preheat the oven to 180°C and line a 12-hole (2 tablespoon capacity) flat-based cupcake or patty pan with paper cases.
Dissolve the coffee in 1 tablespoon of hot water in a small jug and stir in the butter.
Using an electric hand mixer, beat the egg and sugar in a medium-sized bowl until pale and thick; sift the flours together over the egg mixture and using a large metal spoon, gently fold in until just combined; gently stir in the coffee mixture and the grated chocolate.
Half fill each paper case with the mixture and bake for 15-18 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean.
Leave the cupcakes standing in the pan for 10 minutes, then transfer them to a wire rack to cool.
Using an electric mixer, beat the cream until it is thick; sift the drinking chocolate and cocoa over the cream and fold it through the cream to create a marbled effect; spoon the cream mixture over the cupcakes, dust with extra cocoa and top each cupcake with a chocolate-coated coffee bean.

CUPCAKES WITH CHOCOLATE-COFFEE GANACHE

Cupcakes with Chocolate-Coffee Ganache image

Putting chocolate-coffee ganache on angel-food cupcakes was a stroke of genius. Adding mocha filling? You can just imagine how these'll go over!

Provided by My Food and Family

Categories Recipes

Time 1h15m

Yield 30 servings

Number Of Ingredients 6

Ingredients

1 pkg. (16 oz.) angel food cake mix
2 tsp. MAXWELL HOUSE Instant Coffee, divided
1 tsp. hot water
1 tub (8 oz.) thawed COOL WHIP Whipped Topping, divided
3 oz. BAKER'S Semi-Sweet Chocolate
1 Tbsp. multi-colored sprinkles

Steps:

Heat oven to 375ºF.
Prepare cake batter as directed on package. Spoon into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. Cool in pans 10 min. Remove to wire racks; cool completely.
Dissolve 1 tsp. coffee in water in medium bowl. Stir in half of the COOL WHIP. Spoon into resealable plastic bag; seal bag. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture into centers of cupcakes, adding about 1-1/2 tsp. to each.
Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Stir in remaining coffee until dissolved. Cool slightly. Spoon over cupcakes; top with sprinkles.

Nutrition Facts : Calories 90, Fat 2.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 12 g, Protein 1 g

CAPPUCCINO CUPCAKES

Cappuccino Cupcakes image

Please both chocolate and cappuccino lovers alike with our Cappuccino Cupcakes recipe. Made with just four ingredients and requiring 10 minutes of prep time, these Cappuccino Cupcakes will be on the table in no time.

Provided by My Food and Family

Categories Home

Time 52m

Yield 24 servings

Number Of Ingredients 6

Ingredients

1 pkg. (2-layer size) chocolate cake mix
brewed strong MAXWELL HOUSE Coffee, cooled
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. ground cinnamon
12 Tbsp. Sour Cream Ganache Frosting
12 Tbsp. Vanilla Frosting Recipe

Steps:

Heat oven to 350°F.
Prepare cake batter as directed on package, substituting coffee for the water and blending sour cream and cinnamon into batter before spooning into paper-lined muffin cups.
Bake as directed on package for cupcakes; cool completely.
Meanwhile, prepare Vanilla Creme Frosting or Sour Cream Ganache Frosting (see Tips). Spread onto cupcakes.

Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

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Web 2010-01-14 4 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking powder. ½ teaspoon baking soda. ½ teaspoon …
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Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
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