Name: Cappuccino Cupcakes
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 2 cups all-purpose flour -; 1-1/2 cups sugar -; 1/2 cup baking cocoa -; 1 teaspoon baking soda -; 1/2 teaspoon salt -; 1/4 cup instant coffee granules -; 1/2 cup hot water -; 2 eggs -; 1/2 cup prune baby food -; 1/4 cup canola oil -; 2 teaspoons vanilla extract -; 1-1/2 cups reduced-fat whipped topping -; Additional baking cocoa -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cappuccino Cupcakes

1. 2 cups all-purpose flour -

2. 1-1/2 cups sugar -

3. 1/2 cup baking cocoa -

4. 1 teaspoon baking soda -

5. 1/2 teaspoon salt -

6. 1/4 cup instant coffee granules -

7. 1/2 cup hot water -

8. 2 eggs -

9. 1/2 cup prune baby food -

10. 1/4 cup canola oil -

11. 2 teaspoons vanilla extract -

12. 1-1/2 cups reduced-fat whipped topping -

13. Additional baking cocoa -

How to cook deliciously - Cappuccino Cupcakes

1. Stage

In a bowl, combine the flour, sugar, cocoa, baking soda and salt. Dissolve coffee granules in hot water. In a large bowl, whisk the eggs, baby food, oil, vanilla and coffee mixture. Gradually stir into dry ingredients just until moistened.

2. Stage

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. Stage

Just before serving, frost cupcakes with whipped topping and sprinkle with cocoa. Refrigerate leftovers.