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 softened; 1 1/2 cups sugar; 3 eggs; 3/4 cup milk; 1 tablespoon instant espresso granules; 1 3/4 cups all purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 4 packages cream cheese 3 ounces each, softened; 1/2 cup butter or margarine, softened; 2 teaspoons vanilla; 2 1/2 cups powdered sugar

Servings: persons

1/2 cup butter softened
1 1/2 cups sugar
3 eggs
3/4 cup milk
1 tablespoon instant espresso granules
1 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 packages cream cheese 3 ounces each, softened
1/2 cup butter or margarine, softened
2 teaspoons vanilla
2 1/2 cups powdered sugar

1
Beat butter in large bowl with electric mixer on medium-high speed until creamy. Add sugar gradually with mixer running and beat
2
3 minutes or until light and fluffy. Reduce speed to medium and add eggs, one at a time, beating for 30 seconds after each addition.
3
Stop and scrape bowl. Dissolve instant espresso in milk. Set aside.
4
Combine flour, baking powder and salt. Turn mixer to low and add a third of the flour mixture alternately with half of the milk
5
mixture, mixing 15 seconds after each addition.
6
Spoon batter into 8 greased and floured custard cups. Place cups on baking sheet. Bake at 350u00b0F for 30 to 35 minutes, or until
7
toothpick inserted into cupcake comes out clean. Remove from custard cups and cool on wire rack. Top with Cream Cheese Frosting.
8
Place cream cheese, butter, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat 2 minutes. Stop and scrape bowl.
9
Sift powdered sugar into bowl. Turn to Speed 2 and beat 30 seconds, just until combine. Stop and scrape bowl. Turn to Speed 6 and beat 2 minutes. Refrigerate until ready to use.

2007

kcal

Calories

123

Fat

203

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 12 ingredients. The key ingredients include: 1/2 cup butter softened, 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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