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Cappuccino Cupcakes




Source of Recipe


Macklinda


List of Ingredients




Cappuccino Cupcakes


2 cups flour, all-purpose
1 1/2 cups sugar
1/2 cup unsweetened cocoa
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/4 cup vegetable oil
2 eggs
1/4 cup instant coffee granules (espresso powder)
1/2 cup water, warmed
2 tsp vanilla
1 1/2 cups Cool Whip Lite, thawed

Recipe





Preheat oven to 350 degrees. 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.

Stir 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 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, dust with cocoa powder through a fine-mesh sieve.