Decadent Cappuccino Cupcakes
Indulge in these rich and flavorful cappuccino cupcakes that are sure to impress your guests.
Ingredients
| 4 ½ | ounces butter |
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| ¾ | cup milk |
| 3 | eggs |
| 1 | cup caster sugar |
| 1 ½ | cups self raising flour |
| 2 | tablespoons cocoa powder |
| 1 | packet cream cheese |
| 1 ½ | cups icing sugar |
| 2 | tablespoons cocoa powder |
| 2 | tablespoons Baileys Irish Cream |
Instructions
| 1. | Prepare a 12-hole muffin pan by lining it with large patty cases (muffin paper cups). Note: Adjust patty case size based on your muffin pan. Note: Patty cases are optional. |
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| 2. | In a small pan, combine the butter and milk. Stir over low heat until the butter is melted. |
| 3. | Allow the mixture to cool to room temperature. |
| 4. | In a small bowl, beat the eggs with an electric mixer until thick and creamy. |
| 5. | Gradually add caster sugar, beating until well combined. Note: Substituting other sugars may slightly alter the muffins but is acceptable. |
| 6. | Combine sifted self-raising flour and cocoa. Fold the combined mixtures and butter mixture in two batches using a spoon or hand mixer on the fold setting. |
| 7. | Divide the batter between muffin trays with or without patty cases. |
| 8. | Bake in a preheated oven at 180 degrees Celsius for approximately 25 minutes or until a toothpick inserted comes out clean. |
| 9. | Cool the cupcakes on a wire rack. |
| 10. | For the icing, beat the cream cheese in a small bowl with an electric mixer until light and fluffy. |
| 11. | Add sifted icing sugar along with cocoa powder. Beat well until thoroughly combined. |
| 12. | Stir in the Baileys Irish Cream. |
| 13. | Spread the icing over the cooled cupcakes. |
| 14. | For an optional touch, dust the cupcakes with extra cocoa powder. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 362.6 kcal |
| Protein | 5.6 g |
| Fat | 17.8 g |
| Carbohydrates | 46.4 g |
| Fiber | 1 g |
| Sugar | 32.1 g |
Published on Jul 19, 2024 by Luminița