Posts Tagged ‘cupcakes’

Cappuccino Cupcakes with White Chocolate Frosting

I’ve come to a truce with my limited photography skills. I have struck upon a solution that will have me blogging and sharing recipes more frequently. Just take the picture with the darn iPhone and be done with it. No apologies. No feelings of embarrassment on my part. My digital camera is older than the camera in my phone, so using that camera isn’t going to really improve matters. Seriously: you great food bloggers who also take great photos amaze me (that’s you, Cate and Sarah). How do you edit both your words AND your images? I’m not sure I could do it. Heck, I can barely keep up with what comes out of the kitchen. I’m not going to win any awards for my photos, but I hope that doesn’t stop you from continuing to read; I’ve tried plenty of recipes that were terrible, after being duped by great food photography on the blog–NOT from the aforementioned ladies. But I digress….

Without further ado, I present to you Cappuccino Cupcakes with White Chocolate Frosting. I used this yellow cupcake base, but adapted it for these cupcakes.


  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. espresso powder (if you don’t have this, you can add a Tbsp. or so of coffee to the wet ingredients)
  • 3/4 cup sugar
  • 1/2 cup butter, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup whole milk (you could also easily substitute soy; vanilla soy might be nice)
  • 1 tsp. vanilla extract
  • 1 tsp. coffee extract


  1. Preheat your oven to 350 degrees Fahrenheit, and line a 12-cup muffin tin with liners or grease it well with butter and flour; shake off excess flour.
  2. Whisk together the flour, baking powder, salt, and espresso powder in a small bowl and set aside.
  3. Using your stand mixer, cream together the sugar and butter until fluffy, 2-3 minutes.
  4. Add the eggs, one at a time, and beat well to combine.
  5. Add the flour and milk in three steps or so, starting and ending with flour.
  6. Fill the liners about 2/3 full. I usually use the Oxo 1/4 cup cookie scoop for this.
  7. Bake for 18-20 minutes, until the tops are almost set. Remove from the oven and allow to cool for a few minutes before transferring cupcakes to a wire rack to cool completely.

White Chocolate Buttercream Frosting:

  • 2-3 cups sifted confectioner’s sugar (I usually use more)
  • 3-4 splashes (I know this isn’t scientific) milk
  • 2 ounces melted white chocolate
  • 1 tsp. vanilla extract
  • 1/2 cup unsalted butter, softened


1. Cream butter at medium speed until fluffy.

2. Add melted white chocolate and mix to combine.

3. Add vanilla and mix to combine.

4. Slowly add sugar, alternating with milk when it gets too clumpy and dry-looking.

5. Whip the heck out of it once you have about 2 cups worth. It should be light and airy.

6. You can frost using an offset spatula or however you want. I used a pastry bag and a number 104 tip to attempt to resemble foam on the top of a cappuccino.

7. Sprinkle with cinnamon.

Keep them covered in a container or tin for 2-3 days, but I’ve had cupcakes last longer than that in my house, strangely enough, with slight degradation in quality of course.



12 2011