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Mocha-Caramel Cappuccino Cupcakes
Mocha-Caramel Cappuccino Cupcakes
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Prep Time:
20 minutes
Total Time:
1 hour 20 minutes
Indulge in a creamy and decadent jumbo cappuccino dessert.
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
Instructions:
  • Preheat oven to 350°F (or 325°F for dark or nonstick pan). Line 6 jumbo muffin cups with paper baking cups, then grease with shortening and lightly flour, or use baking spray with flour.
  • Combine flour, baking soda, salt, and baking powder in a medium bowl; set aside. In a separate small bowl, dissolve cocoa and 4 teaspoons of coffee powder in hot water; set aside.
  • In a large bowl, use an electric mixer to beat the shortening on medium speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping the sides of the bowl occasionally. Beat for an additional 2 minutes. Add eggs one at a time, beating well after each addition. Mix in the vanilla. On low speed, alternately add the flour mixture, about one-third at a time, and the cocoa mixture, about half at a time, beating just until fully combined.
  • Spoon batter into muffin cups, filling each almost to the top with about 1/2 cup of batter.
  • Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Cool for 5 minutes, then remove cupcakes from the pan and place on a cooling rack. Allow to cool completely, about 30 minutes.
  • Whip whipping cream, powdered sugar, and 3/4 teaspoon coffee powder in a small deep bowl with an electric mixer until stiff peaks form.
  • If desired, elegantly present each cupcake in a coffee cup. Generously dollop about 3 tablespoons of whipped cream on top of each cupcake, then sprinkle with 1 teaspoon of chocolate chips and drizzle with 1 teaspoon of caramel topping.

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