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24 Ratings
5 star values:
5
4 star values:
7
3 star values:
10
2 star values:
2
1 star values:
0
Back to Cappuccino-Chocolate Cupcakes
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 45 mins
total: 1 hr 5 mins
Yield: Makes 24
chill-out-cupcakes-med108164.jpg
Ingredients
Ingredient Checklist
3 tablespoons espresso powder
5 ounces semisweet chocolate, finely chopped (1 cup), plus more for grating
1 recipe Classic Yellow Cake Batter
1 1/3 cups sugar
5 large egg whites
1/2 teaspoon cream of tartar
Cook's Notes
Chill Out Be sure cupcakes are completely cool before decorating, to avoid melting the frosting.Icing on the (Cup)Cake You don’t need fancy supplies to frost these treats – a zip-top bag makes a fine stand-in for a pastry bag. Place it in a tall glass so it’s easier to fill.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 45 mins
total: 1 hr 5 mins
Yield: Makes 24
chill-out-cupcakes-med108164.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 45 mins
total: 1 hr 5 mins
Yield: Makes 24
Recipe Summary
prep: 45 mins
total: 1 hr 5 mins
Yield: Makes 24
prep: 45 mins
total: 1 hr 5 mins
prep:
45 mins
total:
1 hr 5 mins
Yield: Makes 24
Makes 24
chill-out-cupcakes-med108164.jpg
chill-out-cupcakes-med108164.jpg
Ingredients
Ingredients
- 3 tablespoons espresso powder
- 5 ounces semisweet chocolate, finely chopped (1 cup), plus more for grating
- 1 recipe Classic Yellow Cake Batter
- 1 1/3 cups sugar
- 5 large egg whites
- 1/2 teaspoon cream of tartar
Directions
Preheat oven to 350 degrees. Line 24 standard muffin cups with paper liners. In a small bowl, combine espresso powder and 2 teaspoons hot water. Stir espresso and chocolate into batter; divide among muffin cups. Bake until a toothpick inserted in center of a cupcake comes out with a few moist crumbs attached, about 20 minutes, rotating halfway through. Let cool in pans on wire racks 5 minutes, then transfer cupcakes to racks and let cool completely. (Unfrosted cupcakes may be stored, in airtight containers, at room temperature, up to 2 days.)
Set a large bowl over (not in) a pot of barely simmering water. Add sugar, egg whites, and cream of tartar and whisk constantly until mixture is warm and frothy and sugar is dissolved, about 4 minutes. Remove bowl from heat and, using an electric mixer, beat on medium until soft peaks form, about 4 minutes. Increase speed to high and beat until whites form medium-stiff, glossy peaks, about 3 minutes.
Transfer frosting to a large zip-top bag and snip a 1/4-inch hole in one corner. Frost cupcakes, then finely grate some chocolate on top.
Cook's Notes
Chill Out Be sure cupcakes are completely cool before decorating, to avoid melting the frosting.Icing on the (Cup)Cake You don’t need fancy supplies to frost these treats – a zip-top bag makes a fine stand-in for a pastry bag. Place it in a tall glass so it’s easier to fill.
Cook’s Notes
Chill Out Be sure cupcakes are completely cool before decorating, to avoid melting the frosting.
Reviews
Add Rating & Review
24 Ratings
5 star values:
5
4 star values:
7
3 star values:
10
2 star values:
2
1 star values:
0
Reviews
Add Rating & Review
24 Ratings
5 star values:
5
4 star values:
7
3 star values:
10
2 star values:
2
1 star values:
0
Add Rating & Review
24 Ratings
5 star values:
5
4 star values:
7
3 star values:
10
2 star values:
2
1 star values:
0
24 Ratings
5 star values:
5
4 star values:
7
3 star values:
10
2 star values:
2
1 star values:
0
24 Ratings
5 star values:
5
4 star values:
7
3 star values:
10
2 star values:
2
1 star values:
0
- 5 star values:
- 5
- 4 star values:
- 7
- 3 star values:
- 10
- 2 star values:
- 2
- 1 star values:
- 0
All Reviews for Cappuccino-Chocolate Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cappuccino-Chocolate Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
