A marriage of two beloved flavors, cappuccino and chocolate, results in these delightful cupcakes. Easy to make, they are rich, sweet, and infused with a hint of coffee. An impressive treat for any gathering or a sweet afternoon indulgence.
Most of the ingredients are pantry staples, but you may need to pick up instant coffee granules and cream of tartar. Instant coffee granules are soluble coffee that dissolves in water, adding a strong coffee flavor without the liquid. Cream of tartar, a byproduct of wine making, helps stabilize whipped egg whites and prevent sugar from crystallizing.
Cappuccino and Chocolate Cupcake Ingredients
Instant coffee granules: These will infuse the cake batter with a rich coffee flavor.
Semisweet chocolate: This will add a deep, chocolaty taste to the cupcakes.
Yellow cake mix: Used as the base for the cupcakes, simplifying the baking process.
Sugar: Adds sweetness to balance the bitter notes of coffee and chocolate.
Egg whites: These help to create the light, fluffy texture of the cupcakes.
Cream of tartar: A stabilizing agent that helps maintain the structure of the whipped egg whites.
One reader, Costa Beach says:
These cappuccino and chocolate cupcakes are a delightful treat! The combination of coffee and chocolate is simply divine. The cupcakes turned out moist and flavorful, and the frosting was the perfect finishing touch. I highly recommend this recipe for anyone with a sweet tooth!
Key Techniques for Perfect Cappuccino and Chocolate Cupcakes
How to prepare the cake batter: Combine the instant coffee with hot water and add it to the cake batter along with the chopped chocolate. Stir to combine.
How to make the meringue frosting: Set a large bowl over a pot of simmering water. Add sugar, egg whites, and cream of tartar and whisk constantly until the mixture is frothy and the sugar is dissolved. Remove the bowl from heat and transfer to an electric mixer. Beat on medium until soft peaks form, then increase the speed to high and beat until the whites form medium-stiff, glossy peaks.
How to frost the cupcakes: Transfer the meringue frosting to a piping bag or large zip-top bag with the tip cut off. Frost the cupcakes and sprinkle finely grated chocolate on top.
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
Expert Advice: Mastering the Art of Cappuccino and Chocolate Cupcakes
When adding the instant coffee to the yellow cake mix, ensure that it is fully dissolved in hot water before combining. This will ensure that the coffee flavor is evenly distributed throughout the cupcakes. Additionally, when making the frosting, be patient and whisk the mixture until it reaches the right consistency. Rushing this step could result in a frosting that's too runny or too stiff. Lastly, when grating the semisweet chocolate for the topping, use the finest side of the grater for a delicate and visually appealing finish.
Time-Saving Tips for Cappuccino and Chocolate Cupcakes Recipe
Prep ahead: Prepare the instant coffee and chop the chocolate the night before to save time on the day of baking.
Use a mixer: Utilize an electric mixer to beat the egg whites and sugar for the frosting, saving time and effort compared to hand-whisking.
Organize ingredients: Gather and organize all the ingredients and equipment needed before starting the recipe to streamline the baking process.
Bake in batches: If your oven can't accommodate all the cupcakes at once, bake them in batches to save time and ensure even baking.
Clean as you go: Wash and put away utensils and bowls while the cupcakes are baking to minimize cleanup time after the recipe is complete.
Substitute Ingredients For Cappuccino & Chocolate Cupcakes Recipe
instant coffee granules - Substitute with espresso powder: Espresso powder has a more intense flavor and will provide a stronger coffee taste in the cupcakes.
semisweet chocolate - Substitute with bittersweet chocolate: Bittersweet chocolate has a slightly higher cocoa content and less sugar, which can add a deeper chocolate flavor to the cupcakes.
yellow cake mix - Substitute with vanilla cake mix: Vanilla cake mix can provide a similar base flavor while adding a hint of vanilla to complement the cappuccino and chocolate flavors.
sugar - Substitute with coconut sugar: Coconut sugar can be used as a natural alternative with a slightly caramel-like flavor, which can complement the chocolate and coffee flavors in the cupcakes.
egg whites - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can be whipped to create a similar texture to egg whites and is a suitable vegan alternative.
cream of tartar - Substitute with lemon juice: Lemon juice can be used to stabilize the egg whites and provide a similar acidic component to cream of tartar.
semisweet chocolate - Substitute with cocoa powder: Cocoa powder can be used to replace melted chocolate and can enhance the chocolate flavor in the cupcakes.
Presentation Ideas for Cappuccino and Chocolate Cupcakes
- Elevate the cupcake: Place the cappuccino and chocolate cupcake on a pristine white plate, ensuring it is the focal point of the presentation.
- Garnish with chocolate shavings: Sprinkle finely grated chocolate on top of the frosted cupcakes, adding a touch of elegance and a pop of flavor.
- Arrange in a circular pattern: Place the cupcakes in a circular pattern on the plate, creating a visually appealing display that showcases the decadent treats.
- Add a dusting of cocoa powder: Lightly dust the plate with cocoa powder to create a sophisticated and artistic presentation that complements the flavors of the cupcakes.
- Use edible flowers as a garnish: Place a small, delicate edible flower on top of each cupcake to add a touch of natural beauty and a hint of floral fragrance to the presentation.
- Serve with a side of whipped cream: Accompany the cupcakes with a dollop of freshly whipped cream on the side, adding a creamy and luxurious element to the overall presentation.
- Add a sprinkle of gold leaf: For an extra touch of luxury, delicately place a few edible gold leaf flakes on the plate to create a stunning and opulent presentation.
Essential Equipment for Making Cappuccino and Chocolate Cupcakes
Mixing bowls: Essential for combining ingredients and mixing batters or doughs.
Whisk: Used for blending ingredients, beating eggs, and whipping cream.
Measuring cups and spoons: For accurately measuring ingredients.
Electric mixer: Useful for beating, whipping, and mixing ingredients quickly and efficiently.
Muffin tin: To bake the cupcakes in the oven.
Paper liners: Used to line the muffin cups and prevent the cupcakes from sticking.
Piping bag or zip-top bag: For piping the frosting onto the cupcakes.
Saucepan and heatproof bowl: For melting chocolate using a double boiler method.
Cooling rack: To cool the cupcakes after baking.
Grater: For finely grating chocolate to sprinkle on top of the cupcakes.
Storage and Freezing Guidelines for Cappuccino and Chocolate Cupcakes
Once the cupcakes have cooled completely, store them in an airtight container at room temperature for up to 3 days. To keep the frosting intact, place a sheet of wax paper or parchment paper between layers of cupcakes.
If you want to store the cupcakes for a longer period, you can freeze them. First, place the cooled and unfrosted cupcakes on a baking sheet and freeze them until they are solid (about 2 hours). Then, wrap each cupcake individually in plastic wrap and store them in a freezer-safe container or zip-top bag. Frozen cupcakes can be stored for up to 2 months.
To freeze frosted cupcakes, place them on a baking sheet and freeze until the frosting is solid (about 2 hours). Then, wrap each cupcake individually in plastic wrap and store them in a freezer-safe container or zip-top bag. Frosted cupcakes can be stored in the freezer for up to 1 month.
When you're ready to serve the frozen cupcakes, remove them from the freezer and let them thaw at room temperature for about 30 minutes to an hour. If the cupcakes were frozen unfrosted, you could frost them once they have thawed. If the cupcakes were frozen with frosting, allow the frosting to thaw completely before serving.
To maintain the best texture and flavor of the cappuccino and chocolate cupcakes, avoid refrigerating them, as this can cause the cake to become dry and the frosting to harden.
Reheating Leftover Cappuccino and Chocolate Cupcakes
Here are the best methods for reheating leftover cappuccino and chocolate cupcakes:
- If the cupcakes are unfrosted, preheat your oven to 350°F (175°C). Place the cupcakes on a baking sheet and cover them loosely with aluminum foil. Bake for 5-10 minutes, or until they are heated through. The foil will prevent the cupcakes from drying out or becoming too crispy on the edges.
- For frosted cupcakes, the microwave is your best bet. Place a single cupcake on a microwave-safe plate and heat it in 10-second intervals until it reaches your desired temperature. This method will prevent the frosting from melting or sliding off the cupcake.
- If you have a large batch of cupcakes to reheat, you can use a steamer basket. Fill a pot with about an inch of water and bring it to a simmer. Place the cupcakes in the steamer basket, making sure they don't touch the water. Cover the pot and steam the cupcakes for 1-2 minutes, or until they are warm and soft.
- For a quick and easy method, you can also reheat cupcakes in an air fryer. Set the air fryer to 350°F (175°C) and place the cupcakes in the basket, leaving some space between each one. Heat for 2-3 minutes, or until they are warmed through. This method works best for unfrosted cupcakes, as the high heat may cause the frosting to melt.
- If you want to maintain the texture and flavor of your cappuccino and chocolate cupcakes, consider reheating them in a toaster oven. Preheat the toaster oven to 325°F (165°C) and place the cupcakes directly on the rack. Heat for 3-5 minutes, or until they are warm and soft. Keep an eye on them to prevent over-browning or drying out.
Interesting Trivia About Cappuccino and Chocolate Cupcakes
The cappuccino and chocolate cupcakes recipe combines the rich flavors of coffee and chocolate to create a delightful treat. The combination of instant coffee granules and semisweet chocolate in the batter adds depth and complexity to the cupcakes. Additionally, the fluffy meringue frosting, made with sugar, egg whites, and cream of tartar, provides a light and airy topping. The use of yellow cake mix simplifies the baking process, making it an accessible recipe for both novice and experienced bakers. The finishing touch of finely grated chocolate on top adds a final burst of flavor and texture to these delectable cupcakes.
Budget-Friendly: Making Cappuccino and Chocolate Cupcakes at Home
The cost-effectiveness of this cappuccino and chocolate cupcakes recipe largely depends on the availability and cost of the ingredients in your area. While the use of instant coffee granules and semisweet chocolate may increase the overall cost, the use of a yellow cake mix can help balance it out. Considering the yield of 24 cupcakes, the approximate cost for a household of 4 people would be around $15-$20. The overall verdict rating for this recipe would be 8/10, as it offers a delightful combination of flavors and can be a great addition to any dessert spread.
Are Cappuccino and Chocolate Cupcakes Healthy?
The cappuccino and chocolate cupcakes recipe, while undeniably delicious, is not particularly healthy. Here's why:
- The recipe relies heavily on processed ingredients like yellow cake mix and instant coffee granules, which often contain added sugars and preservatives.
- With 1⅓ cups of sugar in the frosting alone, these cupcakes are high in added sugars, which can contribute to obesity, diabetes, and other health issues when consumed in excess.
- The recipe calls for semisweet chocolate twice, adding to the overall sugar and calorie content.
- While egg whites are used in the frosting, the recipe still contains a significant amount of sugar and lacks any nutritional benefits from the egg yolks.
To make this recipe healthier, consider the following suggestions:
- Replace the yellow cake mix with a homemade batter using whole wheat pastry flour, which will increase the fiber content and reduce the amount of processed ingredients.
- Cut back on the sugar in both the cupcakes and the frosting. You can experiment with natural sweeteners like honey, maple syrup, or even pureed dates to add sweetness without relying solely on refined sugar.
- Incorporate some healthy fats into the recipe, such as replacing some of the butter with mashed avocado or Greek yogurt. This will add moisture and nutrients while reducing the saturated fat content.
- Add a handful of finely grated zucchini or carrots to the batter for an extra boost of vitamins and minerals. The vegetables will also help keep the cupcakes moist.
- Top the cupcakes with a small amount of dark chocolate shavings instead of semisweet chocolate. Dark chocolate contains more antioxidants and less sugar than its semisweet counterpart.
Editor's Opinion: Thoughts on This Delightful Treat
The combination of coffee-infused yellow cake and rich chocolate frosting in this recipe creates a delightful flavor contrast. The addition of instant coffee granules and chopped chocolate to the cake batter adds depth and complexity to the cupcakes. The fluffy meringue frosting, with its hint of sweetness, complements the rich flavors of the cake. The sprinkling of finely grated chocolate on top adds a touch of elegance and a burst of chocolate flavor. Overall, these cappuccino and chocolate cupcakes are a sophisticated and indulgent treat that is sure to impress any dessert lover.
Enhance Your Cappuccino & Chocolate Cupcakes Recipe with These Unique Side Dishes:
Delicious Cupcake Variations to Try
Appetizers and Entrees to Serve with Cappuccino and Chocolate Cupcakes
Why trust this Cappuccino & Chocolate Cupcakes Recipe:
This cappuccino and chocolate cupcakes recipe offers a delightful fusion of rich chocolate and aromatic cappuccino flavors, creating a decadent treat for any occasion. The combination of instant coffee and semisweet chocolate in the batter infuses each bite with a harmonious blend of bitter and sweet notes. The fluffy frosting, made with a delicate meringue, adds a luscious finish to these indulgent cupcakes. With its simple yet sophisticated approach, this recipe promises to elevate your baking experience and captivate your taste buds with its irresistible flavors.
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