Cappuccino Cupcakes

5 from 3 votes

Coffee lovers will enjoy these cappuccino cupcakes for sure. But because they're actually quite mild, most non-coffee lovers will like them too. They're made with a light wholemeal spelt flour sponge mix and a creamy mascarpone and white chocolate topping. Dust them with a little cocoa powder and they resemble a cappuccino - sort of!

Prep Time25

Cook Time20

Course: Afternoon Tea

Cuisine: British

Keyword: cakes, coffee, cupcakes, mascarpone, white chocolate

Servings: people

Calories: 270kcal

Author: Choclette @ Tin and Thyme

Ingredients

Sponge

150 g unsalted butter softened
150 g golden caster sugar
2 large eggs
1 tsp vanilla extract
150 g wholemeal spelt flour can use ordinary wholemeal wheat
1¼ tsp baking powder
¼ tsp bicarbonate of soda (baking soda)
2 tsp instant coffee powder
4 tbsp kefir, buttermilk, sour milk or watered down yoghurt

Icing

60 g white chocolate
125 g mascarpone cheese
¼ tsp vanilla extract
¼ tsp cocoa powder for dusting

Metric - US Customary

Instructions

Sponge

Set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
In a large mixing bowl, cream the butter and sugar together until light in colour and fluffy in texture.
150 g unsalted butter, 150 g golden caster sugar
Beat the eggs into the mix, one by one. Then beat in the vanilla extract.
2 large eggs, 1 tsp vanilla extract
Sift in the dry ingredients. You can either discard any large pieces of bran left in the sieve, or tip them into the bowl. Stir until just combined.
150 g wholemeal spelt flour, 1¼ tsp baking powder, ¼ tsp bicarbonate of soda (baking soda)
Dissolve the coffee in the kefir, then pour it into the bowl. Stir until just combined.
2 tsp instant coffee powder, 4 tbsp kefir, buttermilk, sour milk or watered down yoghurt
Line a 12 hole muffin tin with paper cases. I use 2 x 6 hole silicone moulds.
Divide the sponge batter between the cases - roughly 2 tbsp each.
Bake on the middle shelf of your oven for 20-25 minutes. The cakes are done when they're well risen and firm to the touch.
Leave the cakes to cool in the tin for a couple of minutes, then turn out onto a wire rack to cool completely.

Icing

Whilst the cakes are cooling, melt the chocolate in a bowl suspended over a pan of hot, but not boiling water.
60 g white chocolate
Allow to cool for a few minutes, then whisk in the mascarpone and vanilla until you have a smooth, light, almost mousse-like icing.
125 g mascarpone cheese, ¼ tsp vanilla extract
Spread the icing over the cooled cakes with a small palette knife. Or just use the back of a spoon.
Dust the tops with a little cocoa powder to finish. The idea is that the cakes resemble a cup of cappuccino.
¼ tsp cocoa powder

Notes

Once iced the cakes will keep for a couple of days if left in a cool place. Store in an airtight container.

For a party, these look stunning with a batch of dark espresso cupcakes.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition