Cappuccino Cupcakes

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Cappuccino Cupcakes."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/cappuccino-cupcakes-recipe.htm>  03 December 2008.

Cappuccino Cupcakes Photo
Cappuccino Cupcakes
Yield: Makes 24 cupcakes
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Ingredients:
1
package (18-1/4 ounces) dark chocolate cake mix

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

3
eggs

1/3
cup vegetable oil or melted butter

1
container (16 ounces) vanilla frosting

2
tablespoons coffee liqueur

Additional coffee liqueur (optional)

Grated chocolate*

Chocolate-covered coffee beans (optional)



Preparation:
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.





This recipe appears in: Cupcakes