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Cappuccino cup cakes
Nb persons: 10
Yield:
Preparation time:
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| Cappuccino "Cup" Cakes Recipe courtesy Sandra Lee Prep Time:15 minInactive Prep Time:--Cook Time:25 min Level: Easy Serves: Ingredients | |
| 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
Directions
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.
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