Cappuccino Kiss Muffins
Indulge in the perfect blend of coffeehouse charm and homemade comfort with these Cappuccino Kiss Muffins! Featuring a moist, coffee-infused batter enriched with semi-sweet chocolate chips and a luscious cream cheese topping, this recipe delivers a decadent treat that’s perfect for breakfast, brunch, or dessert. The instant coffee dissolved in boiling water adds a rich, aromatic flavor, while the light dusting of cocoa powder on top provides an elegant café-style touch. With just 20 minutes of prep time, these muffins are easy to whip up and sure to impress at any gathering. Whether you’re a coffee lover or simply craving a unique sweet treat, these cappuccino-flavored delights are a must-try!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 tablespoon Instant coffee granules
- 2 tablespoons Boiling water
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 2 units Large eggs
- 0.75 cups Sour cream
- 1 teaspoon Vanilla extract
- 0.5 cups Semi-sweet chocolate chips
- 4 ounces Cream cheese, softened
- 0.5 cups Powdered sugar
- 2 tablespoons Heavy cream
- 1 teaspoon Unsweetened cocoa powder (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Dissolve the instant coffee granules in the boiling water and let it cool to room temperature.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
Mix in the cooled coffee mixture, sour cream, and vanilla extract until fully incorporated.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
Gently fold in the chocolate chips until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
While the muffins cool, prepare the cappuccino topping. In a medium bowl, beat the cream cheese and powdered sugar together until smooth. Add the heavy cream and continue beating until the mixture is fluffy and spreadable.
Once the muffins have cooled completely, spread or pipe the cappuccino topping onto each muffin.
Dust the tops with a light sprinkling of cocoa powder, if desired, for an elegant finish.
Nutrition Facts
Calories |
3833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.1 g | 276% | |
| Saturated Fat | 131.2 g | 656% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 2773 mg | 121% | |
| Total Carbohydrate | 453.8 g | 165% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 270.6 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 466 mg | 36% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 844 mg | 18% | |
*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.
