Cappuccino Cupcakes Wcappuccino Ganache Recipes

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

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!!!!!

CHOCOLATE GANACHE CUPCAKES

Chocolate Ganache Cupcakes image

Provided by Ina Garten

Categories dessert

Time 1h50m

Yield 12 cupcakes

Number Of Ingredients 10

Ingredients

1/4 pound unsalted butter, at room temperature
1 cup sugar
4 extra-large eggs, at room temperature
1 1/3 cups Hershey's chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1 teaspoon instant coffee granules
Candied violets, for decoration, optional

Steps:

Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.
Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.
For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Dip the top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate.

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