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.
