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A Perfect Pantry

Cappuccino Cupcake

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      20 min
      20 min
      40 min
      12 piece


    • 125 grams butter cubed, softened
    • 1 cup caster sugar sifted
    • 1 teaspoon vanilla essence
    • 2 x 59g eggs lightly whisked
    • 2 cups self-raising flour sifted
    • 1 tablespoon cocoa powder sifted
    • 3/4 cup milk
    • 2 tablespoons espresso coffee
    • 300 milligrams pure cream
    • 1 cup pure icing sugar sifted
    • 1 200g block of 80% cocoa dark chocolate shaved or grated


    1. Preheat a fan forced oven to 180°C.
    2. Place the butter, sugar and vanilla into a bowl and cream with an electric hand mixer until light and creamy.
    3. Add the eggs, one at a time, whipping well after each addition.
    4. Fold through the flour and cocoa and milk and coffee alternatively until combined and consistent.
    5. spoon the batter into 12 heat proof tea cups and bake for 20 minutes or until a skewer can be removed clean. Allow to cool completely.
    6. Pour the cream into a bowl and beat with an electric handmixer until soft peaks form. Add the sifted icing sugar and beat until stiff peaks form. Evenly top over cupcakes and then top with chocolate.

    This recipe was developed using a Kambrook Appliance.


    • Hand MixerHand Mixer
    • PowerMIx Combo Stand MixerPowerMIx Combo Stand Mixer
    • Hot Top Mini-OvenHot Top Mini-Oven
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