Cappuccino Cupcakes

First up some crazy, rich Cappuccino Cupcakes. These cupcakes really do taste like a cup of coffee. 

I baked the cupcakes, without cupcake liners, in a sprayed cupcake tin and then placed the baked cupcakes in the coffee cups. Topped with frosting these cupcakes served in a coffee cup would be fun for a coffee themed party, book club, etc. Plus the coffee cups made these cupcakes perfect for guests who had to grab one to-go!

Cappuccino Cupcakes
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 20 minutes Cook Time 18-20 minutes Makes 18-24 cupcakes

1 (18.25 ounce) box devil’s food cake mix
1 (3.4 ounce) package instant chocolate pudding mix
1 cup vanilla yogurt
4 eggs
3/4 cup vegetable oil
1/2 cup strongly brewed coffee or espresso
1 ½ teaspoon vanilla
1 1/2 cup chocolate chips

Vanilla Buttercream (recipe below)
Cinnamon (for serving)

Preheat oven to 350 degrees F and line muffin tin with cupcake liners.

In a large bowl, mix together the cake and pudding mix, yogurt, eggs, oil, coffee and vanilla. Stir in chocolate chips. Pour batter into prepared muffin tin.
Bake for 18-20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before frosting.

Frost with vanilla buttercream and dust with cinnamon right before serving.
Vanilla Buttercream Frosting
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 10 minutes Makes approximately 2 cups frosting

1 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
6 tablespoons half-and-half cream
6 cups powdered sugar

Cream the butter, vanilla and almond extract. Slowly add the powdered sugar one cup at a time alternating with the half-and-half, mixing until desired consistency is reached.