Ingredients for Cappuccino Cupcakes
- Instant Coffee Powder
- 50g (1/4 cup) softened unsalted butter
- 2 large eggs
- Caster Sugar
- Self Raising Flour
- Plain Flour
- Dark Chocolate
- 200ml (1 cup) heavy cream
- 2 tablespoons drinking chocolate
- 50g (1/2 cup) cocoa powder
- Chocolate Covered Coffee Beans
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How to Make Cappuccino Cupcakes
- Preheat your oven to 180°C (350°F) and line a 12-hole muffin tin with paper liners.
- In a small jug, dissolve 1 tablespoon of instant coffee granules in 1 tablespoon of hot water. Stir in 50g (1/4 cup) of softened unsalted butter until melted and combined.
- In a medium bowl, beat 2 large eggs and 150g (1 cup) of caster sugar with an electric mixer until pale and thick (about 5 minutes).
- In a separate bowl, sift together 150g (1 1/4 cups) plain flour, 50g (1/2 cup) cocoa powder, and 1 teaspoon of baking powder. Gently fold the dry ingredients into the wet ingredients until just combined.
- Gently stir in the coffee-butter mixture and 50g (1/2 cup) of finely grated dark chocolate.
- Fill each paper liner halfway with the batter. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, whip 200ml (1 cup) heavy cream with an electric mixer until stiff peaks form.
- Sift 2 tablespoons of drinking chocolate and 1 tablespoon of cocoa powder over the whipped cream. Gently fold them in to create a marbled effect.
- Once the cupcakes are completely cool, top each with a generous dollop of the chocolate cream. Dust with extra cocoa powder and garnish with a chocolate-covered coffee bean.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
8g
Fat
29g
Carbs
2g