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Cappuccino Cupcakes

 
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22

Cappuccino Cupcakes

Yield

18

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Sodium
 

Ingredients

2 cups all-purpose flour
1 ½ cups sugar
½ cup cocoa powder
unsweetened
1 teaspoon baking soda
½ teaspoon salt
½ cup prune puree
*
¼ cup vegetable oil
2 large eggs
¼ cup instant coffee, espresso
instant, dissolve in 1/2 cup water
*
2 teaspoons vanilla extract
1 ½ cups whipped topping, prepared
thawed, or chocolate frosting
cocoa powder
unsweetened, for dusting
*

Directions

Heat oven to 350℉ (180℃).

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

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

Stir together prune purée, oil, eggs, dissolved espresso and vanilla in large bowl.

Stir in flour mixture until blended.

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

Bake in preheated 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 or chocolate frosting.

Dust with cocoa powder through fine-mesh sieve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 49g (1.7 oz)
Amount per Serving
Calories 17026% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 109mg 5%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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