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

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

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


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

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!