KitchenAid 400 manual Cappuccino Fudge Cupcakes, Coffee Cream, Fudge Sauce

Cappuccino Fudge Cupcakes

Cupcakes

1⁄2 cup (120 ml) butter or margarine, softened

11⁄2 cups (355 ml) sugar

3 eggs

3⁄4 cup (175 ml) milk

1tablespoon plus 2 teaspoons (25 ml) instant espresso or coffee granules

13⁄4 cups (410 ml) all-purpose flour

11⁄2 teaspoons (7 ml) baking powder

1⁄4 teaspoon (1 ml) salt

Coffee Cream

11⁄2 cups (355 ml) heavy cream

1⁄4 cup (60 ml) sugar

11⁄2 teaspoons (7 ml) instant espresso or coffee granules (optional)

Fudge Sauce

4squares (1 oz. [30 g] each) semi-sweet chocolate

1⁄2 cup (120 ml) whipping cream

1⁄4 teaspoon (1 ml) cinnamon

To make Cupcakes, place butter in bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and gradually add sugar, beating about 3 minutes, or until light and fluffy. Turn to Speed 4 and add eggs, one at a time, beating for 30 seconds after each addition. Stop and scrape bowl. Dissolve instant espresso in milk. Set aside.

Combine flour, baking powder, and salt. Turn to STIR Speed and add 1⁄3 of the flour mixture alternately with 1⁄2 of the milk mixture, mixing 15 seconds after each addition.

Spoon batter into 8 greased and floured custard cups. Place cups on baking sheet. Bake at 350°F (177°C) for 30 to 35 minutes, or until toothpick inserted into cupcake comes out clean. Remove from custard cups and cool on wire rack. Top with Coffee Cream and serve with Fudge Sauce.

To make Coffee Cream, combine cream, sugar, and espresso in bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip cream until stiff.

To make Fudge Sauce, place chocolate, cream, and cinnamon in small saucepan. Cook and stir over low heat until chocolate is melted and mixture is combined.

Yield: 8 servings (8 cupcakes).

Per serving: About 690 cal, 8 g pro, 76 g carb, 40 g fat, 187 mg chol, 291 mg sod.

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