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Cappuccino Cupcakes Recipe

Cappuccino Cupcakes Recipe photo by Taste of Home

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A dusting of cocoa powder deliciously tops off these pretty cupcakes. They're so scrumptious, no one ever guesses how easy they are to make.—Carol Forcum, Marion, Illinois

This recipe is:

Diabetic Friendly

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Cappuccino Cupcakes Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 17 Servings

15 20 35

Ingredients

2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup instant coffee granules
1/2 cup hot water
2 eggs
1/2 cup prune baby food
1/4 cup canola oil
2 teaspoons vanilla extract
1-1/2 cups reduced-fat whipped topping
Additional baking cocoa

Directions

In a bowl, combine the flour, sugar, cocoa, baking soda and salt. Dissolve coffee granules in hot water. In a large bowl, whisk the eggs, baby food, oil, vanilla and coffee mixture. Gradually stir into dry ingredients just until moistened.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Just before serving, frost cooled cupcakes with whipped topping and sprinkle with cocoa. Yield: 17 cupcakes.

Nutritional Analysis: One cupcake equals 190 calories, 5 g fat (1 g saturated fat), 25 mg cholesterol, 152 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Cappuccino Cupcakes in Country Woman January/February 2003, p37

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Cappuccino Cupcakes

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Reviewed on Jul. 23, 2012 by ericandi06

Cake was a little on the dry side. Very Dense.

Reviewed on Jul. 24, 2011 by elizabethlove09

Everyone in my family loved this recipe, it is so moist and delicious! I made my own frosting but it turned out wonderful! will definitely make again!