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37
Cappuccino Fudge Cupcakes
Cupcakes
1
⁄2 cup butter or
margarine,
softened
1
1
⁄2 cups sugar
3 eggs
3
⁄4 cup milk
1 tablespoon plus
2 teaspoons instant
espresso or coffee
granules
1
3
⁄4 cups all-purpose
flour
1
1
⁄2 teaspoons baking
powder
1
⁄4 teaspoon salt
Coffee Cream
1
1
⁄2 cups heavy cream
1
⁄4 cup sugar
1
1
⁄2 teaspoons instant
espresso or coffee
granules (optional)
Fudge Sauce
4 squares (1 oz each)
semisweet
chocolate
1
⁄2 cup whipping
cream
1
⁄4 teaspoon cinnamon
To Make Cupcakes:
Place butter in bowl. Attach bowl and flat beater
to mixer. Turn to Speed 6 and gradually add
sugar, beating about 3 minutes, or until light
and fluffy. Turn to Speed 4 and add eggs, one at
a time, beating for 30 seconds after each
addition. Stop and scrape bowl. Dissolve instant
espresso in milk. Set aside.
Combine flour, baking powder, and salt. Turn to
STIR Speed and add
1
⁄3 of the flour mixture
alternately with
1
⁄2 of the milk mixture, mixing
15 seconds after each addition.
Spoon batter into 8 greased and floured custard
cups. Place cups on baking sheet. Bake at 350°F
for 30 to 35 minutes, or until toothpick inserted
into cupcake comes out clean. Remove from
custard cups and cool on wire rack. Top with
Coffee Cream and serve with Fudge Sauce.
To Make Coffee Cream:
Combine cream, sugar, and espresso in bowl.
Attach bowl and wire whip to mixer. Turn to
Speed 8 and whip cream until stiff.
To Make Fudge Sauce:
Place chocolate, cream, and cinnamon in small
saucepan. Cook and stir over low heat until
chocolate is melted and mixture is combined.
Yield: 8 servings (8 cupcakes).
Per serving: About 690 cal, 8 g protein, 76 g
carb, 40 g fat, 187 mg chol, 291 mg sodium.
VARIATION
Cupcakes for a Party
Double all ingredients and prepare in 6 qt mixer
bowl. Fill paper-lined standard-size muffin pans
two-thirds full. Bake at 350°F for 18 to
22 minutes, or until toothpick inserted into
cupcake comes out clean.
Yield: 48 cupcakes (48 servings).
Per serving: About 227 cal, 3 g protein, 25g carb,
14 g fat, 64 mg chol, 59 mg sodium.
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