Cappuccino Cakes
Indulge in the rich, coffee-infused flavors of these irresistible Cappuccino Cakes, the perfect blend of espresso and chocolate in every bite. Featuring a moist, tender cupcake base made with strong brewed espresso and a hint of cocoa, these treats capture the essence of your favorite morning pick-me-up. Topped with a luscious espresso cream cheese frosting, they deliver a creamy, slightly tangy finish that pairs beautifully with the bold coffee flavor. Ready in just under 40 minutes and designed to serve 12, these easy-to-make cappuccino-flavored desserts are ideal for coffee lovers and special occasions alike. Garnish with a dusting of cocoa powder or a few coffee beans for a café-worthy presentation. Perfect for pairing with a hot cup of coffee or as a standalone sweet delight, these Cappuccino Cakes are sure to wow your taste buds!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 tablespoons Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.5 cups Whole milk
- 0.5 cups Strong brewed espresso, cooled
- 2 whole Large eggs
- 1 teaspoons Vanilla extract
- 2 cups Powdered sugar
- 4 ounces Cream cheese, softened
- 0.25 cups Unsalted butter, softened (for frosting)
- 2 tablespoons Strong brewed espresso (for frosting), cooled
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
In a large mixing bowl, combine the butter, milk, and brewed espresso. Beat with a mixer on medium speed until the butter is well blended.
Add the eggs and vanilla extract to the wet mixture and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Spoon the batter evenly into the prepared cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the powdered sugar, cream cheese, butter, and brewed espresso in a medium bowl until light and creamy.
Once the cupcakes have fully cooled, spread or pipe the frosting onto each cupcake as desired.
Optionally, garnish with a light dusting of cocoa powder or a few coffee beans for decoration.
Serve and enjoy your scrumptious cappuccino cakes!
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 168 mg | 7% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 33.5 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 68 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
