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Here’s our all star easy to follow cappuccino cupcakes recipe!
- 1/3 cup instant coffee
- 2 tablespoons hot water
- 1 (18.25-ounce) box yellow cake mix
- 1 1/4 cups milk
- 1/3 cup vegetable oil
- 3 eggs
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla extract
- 1 (12-ounce) tub whipped topping
- Ground cinnamon, for dusting
- 8 cinnamon sticks
- Special equipment: 8 (8-ounce) coffee mugs
Preheat oven to 350 degrees F. Grease 10 coffee mugs with nonstick spray.
In a small bowl combine instant coffee and 2 tablespoons hot water. Mix and set aside.
In a large bowl combine cake mix, milk, oil, eggs and half the coffee. Mix until blended. Reserve 1/2 cup of the cake batter. Fill coffee mugs 2/3 of the way with cake batter.
In small bowl combine remaining coffee, cocoa powder and reserved cake mix and mix well. Add 1 tablespoon of the mixture to each mug and swirl into batter with a toothpick or skewer.
Place mugs on a baking sheet. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cakes come out clean. Allow to cool.
Mix vanilla extract together with whipped topping. Place a dollop of the topping onto each cake. Dust topping with ground cinnamon and insert the cinnamon sticks into the cakes.