Cappuccino Cupcakes

40 minutes Prep: 20 minutes Cook: 20 minutes

969 calories per serving view nutrition facts

18 cupcakes suggest servings

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Ingredients

2	cups	flour, all-purpose
1 1/2	cups	sugar
1/2	cup	cocoa powder
1	teaspoon	baking powder
1/2	teaspoon	salt
1/2	cup	butter
1/4	cup	vegetable oil
2	large	eggs
1/4	cup	instant coffee
1/2	cup	water	warmed
2	teaspoons	vanilla extract
1 1/2	cups	whipped topping, prepared	thawed

Directions

Heat oven to 350 F.

Lightly coat 18 standard-size muffin cups with nonstick cooking spray.

Dissolve espresso powder in warm water and set aside.

Whisk together flour, sugar, cocoa powder, baking soda and salt in a small bowl.

Sitr together butter, oil, eggs, dissolved espresso and vanilla in a large bowl.

Stir in the flour mixture just until blended.

Spoon batter evenly into prepared muffin cups, filling each cup about halfway full.

Bake in 350 F. oven 17 to 20 minutes or until tops spring back when lightly touched.

Cool cupcakes in pan for 3 minutes. Turn out onto wire rack to cool completely.

Just before serving, frost each cupcake with a tablespoonful of whipped topping.

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Nutrition Facts

Serving Size 276g

Amount per Serving

Calories 969 42% of calories from fat

	% Daily Value*
Total Fat 45.0g	69%
Saturated Fat 21.0g	106%
Trans Fat 0.0g
Cholesterol 167mg	56%
Sodium 519mg	22%
Total Carbohydrate 136.0g	45%
Dietary Fiber 5.0g	21%
Sugars 82.0g
Protein 13.0g	26%

Vitamin A	17%		Vitamin C	0%
Calcium	9%		Iron	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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