Cappuccino Cupcakes Recipe

4 4 5
Cappuccino Cupcakes Recipe
Cappuccino Cupcakes Recipe photo by Taste of Home
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Cappuccino Cupcakes Recipe

Read Reviews
4 4 5
Publisher Photo
Using reduced-fat whipped topping to frost these chocolatey cupcakes keeps them on the lighter side. If you prefer, you can substitute unsweetened applesauce for the prune puree. —Carol Forcum, Marion, Illinois
MAKES:
17 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
17 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

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 cupcakes with whipped topping and sprinkle with cocoa. Refrigerate leftovers. Yield: 17 cupcakes.
Originally published as Cappuccino Cupcakes in Country Woman January/February 2003, p37

Nutritional Facts

1 cupcake: 192 calories, 5g fat (1g saturated fat), 22mg cholesterol, 154mg sodium, 33g carbohydrate (19g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
  3. Just before serving, frost cupcakes with whipped topping and sprinkle with cocoa. Refrigerate leftovers. Yield: 17 cupcakes.
Originally published as Cappuccino Cupcakes in Country Woman January/February 2003, p37

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Reviews forCappuccino Cupcakes

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ericandi06 User ID: 6787728 45282
Reviewed Jul. 23, 2012

"cake was a little on the dry side. Very Dense."

MY REVIEW
elizabethlove09 User ID: 4548566 54314
Reviewed Jul. 24, 2011

"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!"

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GingerBonnet User ID: 4249942 66405
Reviewed Jun. 15, 2010

"A bit more work than I thought, but these went over really well, even with my boyfriend and dad who hate coffee."

MY REVIEW
Sandan User ID: 1268347 84470
Reviewed Jan. 22, 2008

"These sound yummie and easy to make. I'm going to try them with my granddaughter sometime this week."

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