MOCHA-CARAMEL CAPPUCCINO CUPCAKES

Mocha-Caramel Cappuccino Cupcakes image

Provided by malena Gilstrap

Time 55m

Number Of Ingredients 18

2 c all purpose flour ( i used cake flour and it turned out really light and fluffy)
1 1/4 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 c hot water
2/3 c unsweetened coco powder
4 tsp instant espresso coffee powder or granules
3/4 c shortening
1 1/2 c sugar
2 eggs
1 tsp vanilla extract
1/2 (of an 8oz)cream cheese, softned
TOPPING
1/2 (of an 8oz) cream cheese, softned
2 c cool whip
3 Tbsp powdered sugar
2 Tbsp mini chocolate chips or regular chopped up chocolate chips
caramel syrup for topping

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.