Best Mocha Cappuccino Recipes

MARVELOUS MOCHA CAPPUCCINO MIX

Steps:

• Combine all ingredients together well.
• Add 2 tbsp to mug of boiling water.

CHOCOLATE HAZELNUT MOCHA CAPPUCCINO PIE

Steps:

• Prepare pudding according to package directions using the milk and coffee mix. Fold in 1/2 cup whipped topping to pudding, then spread mixture into pie crust. Sprinkle 1/4 cup chocolate chips and 1/4 cup hazelnuts over top of pie. Cover, and refrigerate for 2 hours.
• Spread remaining 1 1/2 cups of whipped topping on pie, then sprinkle remaining chocolate chips and hazelnuts on top.

CAPPUCCINO CAKE WITH MOCHA FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
• In a large bowl, combine cake mix and 1/4 cup cappuccino. Pour in 1 1/4 cups water, 3 egg whites and 1 tablespoon oil. Mix well, then pour batter into prepared pans.
• Bake in preheated oven according to package directions until a toothpick inserted into center of cake comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks and cool completely.
• To make the Mocha Frosting: In a large bowl, combine shortening with vanilla. Blend in half of the confectioners' sugar. Blend in 2 tablespoons milk. Repeat with remaining confectioners' sugar and 2 tablespoons milk. Mix in approximately half of the cocoa.
• Dissolve the 1 tablespoon instant coffee into 1 cup of hot water. While still warm, pour two tablespoons of the coffee into the frosting mixture. Mix in remaining cocoa. Add coffee mixture, a tablespoon at a time, until desired consistency is achieved. Fill and frost cake.

MOCHA DARK CHOCOLATE CAKE WITH CAPPUCCINO FROSTING

Steps:

• Preheat oven to 350.
• Grease one 9x13 or two 9" round cake pans.
• Cake: combine the flour, sugar, baking powder, baking soda, salt, and cocoa.
• Add the molasses, mayonnaise, and vegetable oil. Mix well.
• While mixing, pour in the hot coffee.
• Add the vanilla and chocolate chips, stir until combined. Batter will be thinner than normal cake batters.
• Pour the batter into the pan(s). Bake for the 35 minutes, or until a toothpick comes out clean. 9x13 pans usually need to go for a few more minutes.
• If you are layering the round cakes, cool them for ten minutes on a wire rack, run a knife gently around the edges, flip pans over, rest for 10 minutes, then remove cakes from pans. Don't worry if they break apart a little bit. You can "glue" them back together with glaze and frosting!
• Allow cakes to cool completely, even overnight, before glazing/frosting.
• Espresso/Coffee Glaze:.
• In a saucepan over medium heat, combine sugar and coffee/espresso. Stir until sugar is dissolved.
• Allow to cool to body temperature or lower.
• Cappuccino Frosting.
• Combine dry ingredients in a medium bowl.
• Combine butter and shortening in a seperate, large bowl or mixer. Beat until fluffy.
• Add vanilla to the butter/shortening mixture.
• To the butter mixture, add half of the dry ingredients, beat, then half of the espresso/coffee, beat some more, then the other half of the dry ingredients, beat again.
• Add the remaining coffee slowly, only until desired consistency is reached. For a frosted layer cake, you want it to be a bit thick, but still smooth and fluffy.
• Assembly:.
• Set up desired cake board with one of the round cakes. Brush the ckae entirely with the semi-cool coffee glaze.
• Allow the glaze about 5 minutes to set.
• Spread a generous layer of frosting on top and place the second cake.
• Glaze the second cake.
• If you have any leftover glaze, just keep brushing it on (resist the urge to sip it, if you can!).
• Frost the sides and top of the cake with remaining frosting.
• Store cake in the refrigerator until you need it, as that will set the frosting properly. Because of the shortening, it will sit out well in normal temperatures, once it's been chilled.
• Enjoy!

ICED MOCHA CAPPUCCINO

Steps:

• Stir the chocolate syrup into the hot coffee until melted. In a blender, combine the coffee with the half and half and the ice cubes. Blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass.

MOCHA-CARAMEL CAPPUCCINO CUPCAKES

Steps:

• 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.

MOCHA CAPPUCCINO

Steps:

• FILL coffee mug with hot coffee. Stir in mocha cappuccino spread mixing until blended. Top with whipped cream and sprinkle of cinnamon, if desired.

MOCHA CAPPUCCINO PUNCH

Steps:

• In a small bowl, whisk the water, coffee granules and cinnamon until coffee granules are dissolved. Stir in milk and chocolate syrup. Cover and refrigerate until chilled., Transfer milk mixture to a punch bowl; stir in half-and-half cream. Add scoops of ice cream; gradually pour in club soda. Dust top with cocoa. Serve immediately.

CAPPUCCINO SEMIFREDDO WITH MOCHA SAUCE (SEMIFREDDO AL CAPPUCCINO

Steps:

• Semifreddo: Line a 9x5x3 inch metal loaf pan with plastic wrap, leaving a 2-inch overhang on the ends.
• Chill the pan in the freezer.
• In the large bowl of an electric mixer, beat together the egg yolks, 1/4 cup of the confectioner's sugar, and the cinnamon until thick and pale.
• In a large bowl, beat the egg whites until they are foamy.
• Gradually add the remaining 1/2 cup confectioner's sugar, beating until the whites just hold stiff peaks.
• In a large bowl, beat the cream until it just holds stiff peaks.
• Gently but thoroughly fold in the whites, and then fold the cream mixture into the yolk mixture.
• Pour half the mixture into the chilled pan and freeze it for 45 minutes.
• Stir the espresso into the remaining mixture, cover, and refrigerate until needed.
• Stir the espresso mixture and pour it over the frozen cinnamon layer, smoothing the top.
• Cover with plastic wrap and freeze for at least 8 hours, or overnight.
• Unmold the semifreddo onto a serving dish.
• Sprinkle very lightly with cocoa powder.
• Serve with mocha sauce, if desired.
• Mocha Sauce: In a small saucepan, combine the chocolate, espresso, and butter.
• Heat over low heat until the chocolate is almost melted.
• Remove from heat and stir until completely smooth.
• Stir in the Cognac.
• Serve warm.

ICED MOCHA CAPPUCCINO

Steps:

• Stir the chocolate syrup into the hot coffee until melted.
• Combine in a blender, the coffee, half-n-half and ice cubes.
• Blend on high for about 3 minutes.
• Pour into a tall cold glass and top with whipped cream.
• Sprinkle with chocolate shavings.
• Serve immediately.

MOCHA-CARAMEL CAPPUCCINO CUPCAKES

Steps:

• 1. Heat oven to 350 ( 325 for dark or non stick pans). Line cupcake pan with liners In med bowl, mix flour, baking soda, baking powder & salt, set aside. In a small bowl, mix coco powder, 4tsp of coffee & hot water, until dissolved, set aside.
• 2. In a large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually adding sugar, about 1/2c at a time, beating well after each addition & scraping bowl occasionally.
• 3. 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, a little at a time, & cocoa mixture, about half at a time, beating just until blended. Divide batter evenly among muffin cups, filling each with about ½c batter or until two-thirds full.
• 4. Bake 20 to 25 minutes (if using dark pans bake 30-35 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.
• 5. In a small deep bowl, beat whipping cream, powdered sugar and ¾tsp 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 3tbsp whipped cream; sprinkle with 1tsp chocolate chips and drizzle with 1tsp caramel topping. Note: You will probably need a tall glass or milk with this very moist and rich cupcake.

MOCHA CAPPUCCINO COOKIES

Steps:

• 1. Preheat oven to 375 or if using a convection oven 350.
• 2. In mixing bowl combine and cream together cream cheese and butter. Add egg and whip till well blended. Mix in espresso powder and blend well. With spoon stir in cake mix just till blended, do not over mix or use a mixer for this step. Fold in cappuccino baking chips.
• 3. Drop by spoon full onto parchment lined baking sheet and bake for 10 to 12 minutes. Let cookies rest on baking sheet for 5 minutes than transfer to cooling rack.
• 4. While cookies are cooling make the icing by combining the chips and sweetened condensed milk in small sauce pan. Place over medium low heat and cook and stir till chip are totally melted. DO NOT OVER COOK. Removed from heat and stir in extract.
• 5. Drizzle warm icing over each cookie and let rest till they are completely cooled. They are great served with a nice hot cup of coffee! I always make a double batch so to have lots to go around.

MOCHA DARK CHOCOLATE CAKE WITH CAPPUCCINO FROSTING

Steps:

• Preheat oven to 350.
• Grease one 9x13 or two 9" round cake pans.
• Cake: combine the flour, sugar, baking powder, baking soda, salt, and cocoa.
• Add the molasses, mayonnaise, and vegetable oil. Mix well.
• While mixing, pour in the hot coffee.
• Add the vanilla and chocolate chips, stir until combined. Batter will be thinner than normal cake batters.
• Pour the batter into the pan(s). Bake for the 35 minutes, or until a toothpick comes out clean. 9x13 pans usually need to go for a few more minutes.
• If you are layering the round cakes, cool them for ten minutes on a wire rack, run a knife gently around the edges, flip pans over, rest for 10 minutes, then remove cakes from pans. Don't worry if they break apart a little bit. You can "glue" them back together with glaze and frosting!
• Allow cakes to cool completely, even overnight, before glazing/frosting.
• Espresso/Coffee Glaze:.
• In a saucepan over medium heat, combine sugar and coffee/espresso. Stir until sugar is dissolved.
• Allow to cool to body temperature or lower.
• Cappuccino Frosting.
• Combine dry ingredients in a medium bowl.
• Combine butter and shortening in a seperate, large bowl or mixer. Beat until fluffy.
• Add vanilla to the butter/shortening mixture.
• To the butter mixture, add half of the dry ingredients, beat, then half of the espresso/coffee, beat some more, then the other half of the dry ingredients, beat again.
• Add the remaining coffee slowly, only until desired consistency is reached. For a frosted layer cake, you want it to be a bit thick, but still smooth and fluffy.
• Assembly:.
• Set up desired cake board with one of the round cakes. Brush the ckae entirely with the semi-cool coffee glaze.
• Allow the glaze about 5 minutes to set.
• Spread a generous layer of frosting on top and place the second cake.
• Glaze the second cake.
• If you have any leftover glaze, just keep brushing it on (resist the urge to sip it, if you can!).
• Frost the sides and top of the cake with remaining frosting.
• Store cake in the refrigerator until you need it, as that will set the frosting properly. Because of the shortening, it will sit out well in normal temperatures, once it's been chilled.
• Enjoy!

MOCHA CAPPUCCINO PUNCH RECIPE

Steps:

• In a small bowl, whisk the water, coffee granules and cinnamon until coffee granules are dissolved. Stir in milk and chocolate syrup. Cover and refrigerate until chilled.
• Transfer milk mixture to a punch bowl; stir in half-and-half cream. Add scoops of ice cream; gradually pour in club soda. Dust top with cocoa. Serve immediately. Yield: 13 servings (3/4 cup each).

MOCHA CAPPUCCINO PUDDING CAKE

Steps:

• Heat oven to 350°F. Mix flour, 3/4 cup of the sugar, 2 tablespoons of the cocoa, 1 tablespoon espresso coffee, the baking powder and salt in medium bowl. Stir in 1/2 cup milk, butter and vanilla until well blended. Spread in ungreased square pan, 9x9x2 inches.
• Mix remaining 1 cup sugar, remaining 2 tablespoons cocoa and 1 teaspoon espresso coffee in small bowl; sprinkle evenly over cake batter. Pour 1 1/2 cups very warm milk over sugar mixture.
• Place sheet of foil or cookie sheet on lower oven rack under cake to catch any spills. Bake cake 35 to 45 minutes or until center is set and firm to the touch. Spoon warm cake into dessert dishes.

MOCHA CAPPUCCINO HAZELNUT NO BAKE COOKIES-ANNETTE

Steps:

• Over medium heat melt the margarine. Add the milk, sugar and cocoa. Boil for one minute.
• Remove from heat. Stir in vanilla, salt, peanut butter and mocha cappuccino spread.
• Once smooth, stir in oats. Drop by teaspoons full on wax paper. Cool in refrigerator. Store in an air tight container.
• ***NOTE***We have found that with these no bake cookies as with any other no bakes we have made, they are better after sitting for about 2 or 3 days. It gives the oatmeal time to soften. That way they aren't as chewy. It's just a personal preference in our household and a tip I thought I'd share.

MOCHA-CAPPUCCINO CHEESECAKE

Steps:

• Crust:.
• Mix ingredients together and press firmly into a 9 or 10 inch springform pan.
• Filling:.
• Combine cream cheese and sugar in a large bowl, beating until smooth and creamy.
• Combine coffee and vanilla in a small bowl, stirring to dissolve granules.
• Add eggs and coffee mixture to cream cheese mixture, beating until blended.
• Add cup of melted chocolate chips and heavy cream stirring until mixed.
• Pour into crust.
• Bake at 275º for 1 ½ hours in center of oven.
• Turn oven off and leave cake in for another 45 minutes.
• Take out of oven and cool completely.
• Remove form sides of pan by running a butter knife around the inside edge. Release cake from sides of pan and refrigerate at least 4 hours.
• Topping:.
• In a small saucepan on low heat, combine ½ cup of chocolate chips and 1 T. margarine with 2 t. milk and 1 ½ t. corn syrup, stirring until smooth.
• Add extra milk as needed for spreading consistency.
• Spoon and gently spread over chilled cheesecake.
• Refrigerate shortly, but not until topping is set.
• Use a sharp knife to score top into 12-16 pieces before topping has completely set. Now refrigerate at least two more hours to set topping.
• To serve; run sharp knife over scored lines.
• Note: Butter sometimes seeps through pan during baking. I recommend putting a foil-lined cookie sheet on bottom rack below cake.

MOCHA CAPPUCCINO LITE

Steps:

• Add water gradually to flavored coffee mix in mug, stirring until dissolved.
• Stir in 1 Tbsp.COOL WHIP until well blended.
• Top with remaining COOL WHIP.

MOCHA CAPPUCCINO CREPES

Steps:

• PLACE eggs, water and oil into blender container. Cover and process by pulsing several times. Add pancake mix. Process until smooth.
• COAT a crepe pan or 8-inch non-stick skillet with no-stick cooking spray. Heat pan over medium-low heat. Remove pan from heat and pour 2 to 3 tablespoons batter into center of pan. Quickly rotate pan, tilting to coat the surface. Cook until center and edges appear dry and lightly browned. Turn to brown second side. Turn out crepe onto a plate. Repeat with remaining batter to make a total of 10 (6 to 7-inch) crepes.
• BEAT mascarpone and mocha cappuccino spread in medium bowl, with an electric mixer, until smooth. Spread 3 tablespoons filling over crepe. Cut crepe in half. Roll each half of crepe, pivoting at center point, to form a cone. Repeat process with remaining crepes.
• OVERLAP two crepe cones on dessert plate. Create a mound of whipped cream next to crepes, garnish with raspberries and sprinkle with cocoa powder. Serve immediately.

MOCHA CAPPUCCINO MIX

Steps:

• Add 3 tablespoons of mix to 8oz. of hot water. Stir. Enjoy!