Best Cappuccino Cupcakes Wcappuccino Ganache Recipes

Cappuccino Fudge Cupcakes image

Provided by Mrs. Cookie

Categories Dessert

Time 45m

Yield 8 cupcakes, 8 serving(s)

Number Of Ingredients 17

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

Steps:

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

Nutrition Facts : Calories 688.3, Fat 40.7, SaturatedFat 24.7, Cholesterol 185, Sodium 305.4, Carbohydrate 77.2, Fiber 1.7, Sugar 51.6, Protein 8

Cappuccino Cupcakes image

Provided by OzMan

Categories Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup sugar
2 eggs
1/2 cup brewed coffee
1 1/2 teaspoons instant coffee granules
1 teaspoon vanilla extract
1 cup prepared vanilla frosting

Steps:

Heat oven to 350°F.
Line 12 muffin cups (standard size).
In bowl, mix together flour, baking powder, allspice, cinnamon and salt.
Beat butter and sugar about 2 minutes until light colored and smooth.
Add eggs one at a time, beating well after each egg.
On low speed, add flour mixture, alternating with brewed coffee.
Fill each muffin cup with 1/3 cup each.
Bake at 350°F for 25 minutes, or firm to the touch.
Let cupcakes cool in pan on wire rack for 5 minutes, and then remove from pan and let cool completely.
While cooling cupcakes, in a small bowl combine instant coffee, vanilla and 1 tsp of warm water.
Stir until coffee is dissolved.
Stir in vanilla frosting until blended and no streaks remain.
Frost cupcakes.

Nutrition Facts : Calories 230.9, Fat 12.5, SaturatedFat 7.6, Cholesterol 65.8, Sodium 107.8, Carbohydrate 26.8, Fiber 0.5, Sugar 12.7, Protein 3.1

Cappuccino Cupcakes w/Cappuccino Ganache image

Provided by Lisa G. Sweet Pantry Gal @2sweetinc

Categories Cakes

Number Of Ingredients 8

1 box(es) german chocolate cake mix
1 cup(s) mayonnaise
1/2 cup(s) cooled down strong coffee
1/2 cup(s) cappuccino liquor
3 - eggs
GANACHE
8 ounce(s) bittersweet chocolate
1 cup(s) cappuccino liquor

Steps:

combine all cake mix ingredients and beat on medium for 2mins. Place cupcake liners in cupcake pan. Fill liners about 2/3 way. Bake at 359 for 15-20min till toothpick comes out clean.
For ganache warm liquor in a sauce pan (do not boil) Take of burner and pour over chocolate stir till melted. Dip each cooled cupcake in ganache sprinkle with sea salt. Enjoy!!!!!