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Home Recipes Dishes & Beverages Cupcakes

Cappuccino Cupcakes

Name: Cappuccino Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 17 cupcakes.
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

3 reviews

Test Kitchen Approved

Total Time

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

Makes

17 cupcakes

Updated: Sep. 23, 2022

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

Cappuccino Cupcakes Recipe photo by Taste of Home

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.

Nutrition 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.

Cappuccino Cupcakes

Ingredients

Directions

Nutrition Facts

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