Cappuccino Cupcakes

Cappuccino Cupcakes

Via Julie Hasson: 125 Best Cupcake Recipes - adapted by Isabelle

Yeld: 12 cupcakes

Preparation: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Nutrition: N/D

Ingredients

180 g (1 1/2 cups) flour

150 g (3/4 cup) sugar

10 ml (2 tsp.) baking powder

22,5 ml (1 1/2 tbsp.) instant espresso coffee

5 ml (1 tsp.) cinnamon

1 ml (1/4 tsp.) salt

100 g (3/4 cup) chocolate chips

100 ml (1/3cup) oil

175 ml (3/4 cup) yogurt

1 egg

Instructions

Preheat oven to 350°F (180°C).

Line a 12-cup muffin pan with paper liners.

In a large bowl, combine flour, sugar, baking powder, salt, chocolate chips, instant espresso and cinnamon.

In another bowl, combine oil, egg and yogurt.

Add liquid ingredients to dry ingredients and mix gently.

Pour the batter among muffin cups.

Bake approximately 25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Cool on rack 10 minutes before removing from pan.

Coffee Frosting

Via Martha Stewart's book: Cupcakes - adapted by Isabelle

Ingredients

160 g (3/4 cup) butter, room tempearture

225 g (2 cups) confectionners’ sugar

15 ml (1 tbsp) instant espresso coffee

15 ml (1 tbsp) milk

2,5 ml (1/2 tsp.) pure vanilla extract

Instructions

Mix the instant espresso coffee with milk. Set aside.

With a electric mix, beat butter at medium speed about 2 minutes.

Reduce speed and add the confectionners’ sugar 60 g (1/2 cup) at a time.

Beating well after each addition.

Add the milk and the vanilla, beat well.

If not using immediately, frosting can be refrigerated up to 10 days in a airtight container.

Before using, bring to room temperature.

Bon Appetit!