Cappuccino "Cup" Cakes – a delicious recipe with instant coffee, water, yellow cake, milk, vegetable oil, eggs. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
Preheat oven to 350 degrees F. Grease 10 coffee mugs with nonstick spray.
2
In a small bowl combine instant coffee and 2 tablespoons hot water.
3
Mix and set aside.
4
In a large bowl combine cake mix, milk, oil, eggs and half the coffee.
5
Mix until blended.
6
Reserve 1/2 cup of the cake batter.
7
Fill coffee mugs 2/3 of the way with cake batter.
8
In small bowl combine remaining coffee, cocoa powder and reserved cake mix and mix well.
9
Add 1 tablespoon of the mixture to each mug and swirl into batter with a toothpick or skewer.
10
Place mugs on a baking sheet.
11
Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cakes come out clean.
12
Allow to cool.
13
Mix vanilla extract together with whipped topping.
14
Place a dollop of the topping onto each cake.
15
Dust topping with ground cinnamon and insert the cinnamon sticks into the cakes.
837
kcal
Calories
32
g
Fat
169
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1/3 cup instant coffee, 2 tablespoons hot water, 1 (18.25-ounce) box yellow cake mix, 1 1/4 cups milk, and more.
Yes, Cappuccino "Cup" Cakes falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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