Cappuccino Cupcake Recipe

Cappuccino Cupcakes Ingredients

2 c flour, all-purpose
1 1/2 c sugar
1/2 c unsweetened cocoa
1 tsp baking powder
1/2 tsp salt
1/2 c Baking Butter (or prune puree 1/4 c vegetable oil
2 ea eggs
1/4 c instant coffee granules — (espresso powder)
1/2 c water — warmed
2 tsp vanilla extract
1 1/2 c Lite whipped cream — thawed

Cappuccino Cupcakes Directions

Heat oven to 350 F.
Lightly coat 18 standard-size muffin cups with nonstick cooking spray.
Dissolive espresso powder in warm water and set aside.
Whisk together flour, sugar, cocoal powder, baking soda and salt in a small bowl.
Sitr together baking butter (or prune paste), oil, eggs, dissolved espresso and vanilla in a large bowl.
Stir in the flour mixture just until blended.
Spoon batter evenly into prepared muffin cups, filling each cup about halfway full.
Bake in 350 F. oven 17 to 20 minutes or until tops spring back when lightly touched.
Cool cupcakes in pan for 3 minutes.
Turn out onto wire rack to cool completely.
Just before serving, frost each cupcake with a tablespoonful of whipped topping.
Sprinkle with cocoa powder through a fine-mesh seive.