Cappuccino Cupcakes

Many people love cappuccinos and what’s there not to love? Not unlike the way Amelie cracks the top of a crème brulee with a spoon with a satisfied grin, some eat the foam of a cappuccino like it was candy (the writer would never dream of doing such an unsophisticated thing, naturally).

If you want to surprise a cappuccino lover on their birthday, or simply just want to surprise them, you can bake them a batch of these delicious Betty Crocker Cappuccino Cupcakes. And if you own a coffee shop, or patisserie you might want to include a cappuccino cupcake on the menu – coffee lovers will thank you for it.

Ingredients

Cupcakes

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

Topping

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

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.
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.
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.
Divide batter evenly among muffin cups, filling each with about 1/2 cup batter or until two-thirds full.
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.
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.
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.

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