Cappuccino Fudge Cupcakes
photo by Mrs. Cookie
- Ready In:
- 45mins
- Ingredients:
- 17
- Yields:
-
8 cupcakes
- Serves:
- 8
ingredients
- 1⁄2 cup butter or 1/2 cup margarine, softend
- 1 1⁄2 cups sugar
- 3 eggs
- 3⁄4 cup milk
- 1 tablespoon instant espresso or 1 tablespoon instant coffee granules
- 2 teaspoons instant espresso or 2 teaspoons instant coffee granules
- 1 3⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- coffee creamer
- 1 1⁄2 cups heavy cream
- 1⁄4 cup sugar
- 1 1⁄2 teaspoons instant espresso or 1 1/2 teaspoons instant coffee granules
- fudge sauce
- 4 semi-sweet chocolate baking squares (1 ounce each)
- 1⁄2 cup whipping cream
- 1⁄2 teaspoon ground cinnamon
directions
- Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 6 and gradually add sugar, beating about 3 minutes, or until light and fluffy. Turn to speed 4 and add eggs, one at a time, beating for 30 seconds after each addition. Stop and scrape bowl. Dissolve instant espresso in milk. Set aside.
- Combine flour, baking powder, and salt. Turn to stir speed and add a third of the flour mixture alternately with half of the milk mixture, mixing 15 seconds after each addition.
- Spoon batter into 8 greased and floured custard cups. Place cups on a baking sheet. Bake at 350 F for 30-35 minutes, or until toothpick inserted into cupcake comes out clean. Remove from custard cups and cool on wire rack.
- Coffee Cream, Combine cream, sugar, and espresso in mixer bowl. Attach wire whip to mixer. Turn to speed 8 and whip cream until stiff.
- Fudge Sauce, Place chocolate, cream, and cinnamon in a small saucepan. Cook and stir over low heat until chocolate is melted an mixture is combined.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!