How To Make Cappuccino & Chocolate Cupcakes
The aroma of coffee give these chocolate cupcakes a richer and fuller depth of flavor. Top this decadent dessert with frosting and grated chocolate.
Serves:
Ingredients
- 2tbspinstant coffee granules
- 4ozsemisweet chocolate,finely chopped
- 1boxyellow cake mix
- 1⅓cupssugar
- 5large egg whites
- ½tspcream of tartar
- 2ozsemisweet chocolate,finely grated
Instructions
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Preheat oven to 350 degrees F and line 24 muffin cups with paper liners. Prepare yellow cake mix as directed on package.
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In a small bowl, combine instant coffee and 2 teaspoons hot water. Stir until coffee is fully dissolved and add to the cake batter along with the 4 ounces chopped chocolate. Stir to combine.
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Divide batter among muffin cups and bake for 18 minutes until a toothpick inserted into the center of a cupcake comes out clean.
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Let cupcakes cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
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Set a large bowl over (not in) a pot of barely simmering water. Add sugar, egg whites, and cream of tartar and whisk constantly until mixture is frothy and sugar is dissolved.
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Remove bowl from heat and transfer to an electric mixer. Beat on medium for about 3 minutes until soft peaks form.
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Then increase the speed to high and beat until whites form medium-stiff, glossy peaks. Transfer frosting to a piping bag or large zip-top bag with the tip cut off.
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Frost cupcakes and sprinkle finely grated chocolate on top.
Nutrition
- Calories: 163.29kcal
- Fat: 2.90g
- Saturated Fat: 1.61g
- Trans Fat: 0.05g
- Monounsaturated Fat: 0.86g
- Polyunsaturated Fat: 0.12g
- Carbohydrates: 33.80g
- Fiber: 0.68g
- Sugar: 24.45g
- Protein: 1.89g
- Sodium: 171.37mg
- Calcium: 49.29mg
- Potassium: 66.71mg
- Iron: 0.70mg
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