therecipecritic
Cappuccino & Chocolate Cupcakes
These cupcakes are packed with flavor and they bake up in less than 30 minutes!
👥 24 Servings⏱️ Prep & Cook: 28 min⏳ Prep: 10 min🔥 Cook: 18 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●pot
- ●whisk
📝 Preparation Steps
1
Prepare
2
Preheat the oven to 350 degrees Fahrenheit and line 24 muffin cups with paper liners. Prepare the yellow cake mix as directed on the package.
3
Combine
4
In a small bowl, combine the instant coffee and 2 teaspoons of hot water. Stir until the coffee is fully dissolved. Add it to the cake batter along with the 4 ounces of chopped chocolate. Stir to combine.
hot water2 teaspoons
5
Bake
6
Divide the batter evenly among the muffin cups. Bake for ⏱️ 18 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Let cupcakes cool for ⏱️ 5 minutes before transferring to a wire rack to cool completely.
7
Heat
8
Set a large bowl over (not in) a pot of barely simmering water. Add sugar, egg whites, and cream of tartar to the bowl and whisk constantly until the mixture is frothy and the sugar is dissolved, about ⏱️ 4 minutes.
hot water2 teaspoonslarge egg whites5
9
Beat
10
Remove the bowl from the heat and transfer to a stand mixer. Beat on medium until soft peaks form, about ⏱️ 4 minutes. Increase the speed to high and beat until the whites form medium-stiff, glossy peaks, about ⏱️ 3 minutes.
11
Pipe
12
Transfer the frosting to a piping bag or large Ziplock bag with the tip cut off. Frost the cupcakes and sprinkle finely grated chocolate on top.
Nutrition Facts
calories
89 kcal
fat Content
3 g
serving Size
1 serving
fiber Content
1 g
sugar Content
14 g
sodium Content
13 mg
protein Content
1 g
trans Fat Content
0.01 g
cholesterol Content
0.4 mg
carbohydrate Content
15 g
saturated Fat Content
2 g
unsaturated Fat Content
1.1 g
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