Cappuccino "Cup" Cakes
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
48
Spice
58
Sweetness
41
Sourness
44
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Instant Coffee2 tbsps
Water (hot)1.25 cups
Milk1 cup
Vegetable Oil3
Eggs1 tbsp
Cocoa Powder1 tsp
Vanilla ExtractDirections:
1
Special equipment: 8 (8-ounce) coffee mugs Preheat oven to 350 degrees F
2
Grease 10 coffee mugs with nonstick spray
3
In a small bowl combine instant coffee and 2 tablespoons hot water
4
Mix and set aside
5
In a large bowl combine cake mix, milk, oil, eggs and half the coffee
6
Mix until blended
7
Reserve 1/2 cup of the cake batter
8
Fill coffee mugs 2/3 of the way with cake batter
9
In small bowl combine remaining coffee, cocoa powder and reserved cake mix and mix well
10
Add 1 tablespoon of the mixture to each mug and swirl into batter with a toothpick or skewer
11
Place mugs on a baking sheet
12
Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cakes come out clean
13
Allow to cool
14
Mix vanilla extract together with whipped topping
15
Place a dollop of the topping onto each cake
16
Dust topping with ground cinnamon and insert the cinnamon sticks into the cakes