Cappuccino Frosted Cupcakes
Cupcakes aren’t just for kids! Try our grown up version with espresso powder and white chocolate. Perfect for coffee lovers!
- Prep Time: 20 mins
- Cook Time: 16 mins
- Cooling Time: 1 hr
- Total Time: 1.5 hrs (approx.)
- Servings: 18-21 cupcakes
Ingredients:
- devil’s food cake mix
- white chocolate chips
- unsalted butter
- heavy cream or whole milk
- salt
- eggs
- vegetable oil
- vanilla extract
- powdered sugar
- instant espresso powder
- chocolate sprinkles
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step 1: Preheat oven to 350º F.
Step 2: Follow instructions on cake box to make chocolate cupcakes.
Step 3: Place the white chocolate chips into a microwave safe bowl. Melt for 20 second sessions. Stir between sessions until smooth and melted. Set aside and cool.
Step 4: Mix the instant espresso powder with 1 Tbsp of warm water and stir until dissolved and not gritty.
Step 5: In a large mixing bowl, cream room temperature butter with an electric mixer.
Step 6: Add to the bowl the heavy cream or milk, vanilla, dissolved espresso powder and the salt. Blend together with the electric mixer.
Step 7: On low setting, slowly add the powdered sugar 1 cup at a time and combine.
Step 8: Once blended, add the melted white chocolate to the powdered sugar mixture and beat on low setting until mixed.
Step 9: Spread frosting onto chocolate cupcakes or transfer frosting to a piping bag and pipe the frosting onto each of the cupcakes. Top with chocolate sprinkles and enjoy!
*Caution- Oven and muffin tin will be hot when removing from the oven!
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Cappuccino Frosted Cupcakes
Equipment
- electric mixer
- Muffin tins
- muffin paper cups
Ingredients
- 1 box of devil's food cake mix
- 3 eggs
- ½ cup vegetable oil
- ½ cup white chocolate chips
- 1¼ cups unsalted butter
- 5 Tbsp heavy cream or whole milk (more for thinner frosting)
- 1 tsp vanilla extract
- 5½ cups powdered sugar
- 2 Tbsp instant espresso powder
- 1 Tbsp warm water
- ½ tsp salt
- chocolate sprinkles
Instructions
- Preheat oven to 350º F.
- Follow instructions on cake box to make cupcakes.
- Place the white chocolate chips into a microwave safe bowl. Melt for 20 second sessions. Stir between sessions until smooth and melted. Set aside and cool.
- Mix the instant espresso powder with 1 Tbsp of warm water and stir until dissolved and not gritty.
- In a large mixing bowl, cream room temperature butter with an electric mixer.
- Add to the bowl the heavy cream or milk, vanilla, dissolved espresso powder and the salt. Blend together with the electric mixer.
- On low setting, slowly add the powdered sugar 1 cup at a time and combine.
- Once blended, add the melted white chocolate to the powdered sugar mixture and beat on low setting until mixed.
- Spread frosting onto chocolate cupcakes or transfer frosting to a piping bag and pipe the frosting onto each of the cupcakes. Top with chocolate sprinkles and enjoy!
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
Delicious I am definitely making these.
So glad you like them! 🩷
Best cupcakes ever , I couldn’t stop eating them!!
They are delicious!😋
Delicious,
😍