Cappuccino Fudge Cupcakes Recipe

Name: Cappuccino Fudge Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
Coffee Cream, Combine cream, sugar, and espresso in mixer bowl. Attach wire whip to mixer. Turn to speed 8 and whip cream until stiff.
5
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.

1828

kcal

Calories

106

Fat

196

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup butter or 1/2 cup margarine, softend, 1 1/2 cups sugar, 3 eggs, 3/4 cup milk, and more.

Yes, Cappuccino Fudge Cupcakes 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.

Cappuccino Fudge Cupcakes

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