Cappuccino & Chocolate Cupcakes

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Cappuccino & Chocolate Cupcakes

These cupcakes are packed with flavor and they bake up in less than 30 minutes!

Prep Time10

Cook Time18

Total Time28

Course: Dessert, Snack

Cuisine: American

Keyword: cappuccino and chocolate cupcakes recipe, cappuccino cupcakes

Servings: Cupcakes

Author: Alyssa Rivers

Ingredients

1 (13.25-ounce) box yellow cake mix (plus ingredients to make the batter)
2 tablespoons instant coffee granules
2 teaspoons hot water
4 ounces semi-sweet chocolate, finely chopped
1 ⅓ cups granulated sugar
5 large egg whites
½ teaspoon cream of tartar
2 ounces semi-sweet chocolate, finely grated

Instructions

Preheat the oven to 350 degrees Fahrenheit and line 24 muffin cups with paper liners. Prepare the yellow cake mix as directed on the package.
In a small bowl, combine the instant coffee and 2 teaspoons of hot water. Stir until the coffee is fully dissolved. Add it to the cake batter along with the 4 ounces of chopped chocolate. Stir to combine.
Divide the batter evenly among the muffin cups. Bake for 18 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Let cupcakes cool for 5 minutes before transferring to a wire rack to cool completely.
Set a large bowl over (not in) a pot of barely simmering water. Add sugar, egg whites, and cream of tartar to the bowl and whisk constantly until the mixture is frothy and the sugar is dissolved, about 4 minutes.
Remove the bowl from the heat and transfer to a stand mixer. Beat on medium until soft peaks form, about 4 minutes. Increase the speed to high and beat until the whites form medium-stiff, glossy peaks, about 3 minutes.
Transfer the frosting to a piping bag or large Ziplock bag with the tip cut off. Frost the cupcakes and sprinkle finely grated chocolate on top.

Notes

If you don't drink coffee, pero makes a great substitute!

Nutrition

QR code

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