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Cappuccino Cupcakes

  • 24servings

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsH, D
MineralsCopper, Fluorine, Chromium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) dark chocolate cake mix

  2. 1/3 cups strong brewed or instant coffee, at room temperature

  3. 3 eggs

  4. 1/3 cup vegetable oil or melted butter

  5. 1 container (16 ounces) vanilla frosting

  6. 2 tablespoons coffee liqueur

  7. Additional coffee liqueur

  8. Grated chocolate*

  9. Chocolate-covered coffee beans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Line 24 standard (2-1/2-inch) muffin pan cups with foil or paper baking cups.

  2. Beat cake mix, coffee, eggs and oil with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes .

  3. Spoon batter into prepared muffin cups, filling 2/3 full. Bake 18 to 20 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes . Remove cupcakes to racks; cool completely. (At this point, cupcakes may be frozen up to 3 months. Thaw at room temperature before frosting.)

  4. Combine frosting and 2 tablespoons liqueur in small bowl; mix well. Before frosting, poke about 10 holes in each cupcake with toothpick. Pour 1 to 2 teaspoons liqueur over top of each cupcake, if desired. Frost and sprinkle with grated chocolate. Garnish with chocolate-covered coffee beans, if desired.

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