Recipe courtesy of Sandra Lee
Recipe courtesy of Sandra Lee
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Semi-Homemade Cooking
Cappuccino "Cup" Cakes
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- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 10 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 398
- Total Fat
- 19 g
- Saturated Fat
- 7 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 2 g
- Sugar
- 27 g
- Protein
- 6 g
- Cholesterol
- 77 mg
- Sodium
- 412 mg
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 398
- Total Fat
- 19 g
- Saturated Fat
- 7 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 2 g
- Sugar
- 27 g
- Protein
- 6 g
- Cholesterol
- 77 mg
- Sodium
- 412 mg
Ingredients
Directions
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.
