MOCHA-CARAMEL CAPPUCCINO CUPCAKES

Mocha-Caramel Cappuccino Cupcakes image

Enjoy your after-dinner cappuccino and dessert in one jumbo-sized treat!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 6

Number Of Ingredients 16

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Ingredients

2 cups Gold Medal™ all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup hot water
2/3 cup unsweetened baking cocoa
4 teaspoons instant espresso coffee powder or granules
3/4 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla
1 cup whipping cream
2 tablespoons powdered sugar
3/4 teaspoon instant espresso coffee powder or granules
2 tablespoons miniature semisweet chocolate chips
2 tablespoons caramel topping

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.

Nutrition Facts : Calories 840, Carbohydrate 99 g, Cholesterol 125 mg, Fat 8 1/2, Fiber 5 g, Protein 9 g, SaturatedFat 18 g, ServingSize 1 Cupcake, Sodium 740 mg, Sugar 59 g, TransFat 5 g