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Cappuccino Cupcakes

3 reviews
Total Time
Prep: 15 min. Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Carol Forcum, Marion, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

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Test Kitchen Approved

Cappuccino Cupcakes

3 reviews
Prep Time 15 min
Cook Time 20 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
Text Ingredients

Directions

  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.

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.

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