Cappuccino Fudge Cupcakes Recipe | Yummly
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Cappuccino Fudge Cupcakes

KITCHENAID
12Ingredients
45Minutes
2050Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 1/2 cup butter (softened)
  • 1 1/2 cups sugar
  • 3 eggs
  • 3/4 cup milk
  • 1 tablespoon instant espresso granules
  • 1 3/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 packages cream cheese (3 ounces each, softened)
  • 1/2 cup butter (or margarine, softened)
  • 2 teaspoons vanilla
  • 2 1/2 cups powdered sugar
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    Directions

    1. Beat butter in large bowl with electric mixer on medium-high speed until creamy. Add sugar gradually with mixer running and beat 3 minutes or until light and fluffy. Reduce speed to medium and add eggs, one at a time, beating for 30 seconds after each addition.
    2. Stop and scrape bowl. Dissolve instant espresso in milk. Set aside.
    3. Combine flour, baking powder and salt. Turn mixer to low and add a third of the flour mixture alternately with half of the milk mixture, mixing 15 seconds after each addition.
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    NutritionView More

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    2050Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories2050Calories from Fat1150
    % DAILY VALUE
    Total Fat128g197%
    Saturated Fat73g365%
    Trans Fat
    Cholesterol535mg178%
    Sodium1480mg62%
    Potassium540mg15%
    Protein27g53%
    Calories from Fat1150
    % DAILY VALUE
    Total Carbohydrate205g68%
    Dietary Fiber2g8%
    Sugars159g318%
    Vitamin A90%
    Vitamin C2%
    Calcium45%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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