Cappuccino Fudge CupcakesKitchenAid
1/2 cup butter (softened)
1 1/2 cups sugar
3/4 cup milk
1 tablespoon instant espresso granules
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 packages cream cheese (3 ounces each, softened)
1/2 cup butter (or margarine, softened)
2 teaspoons vanilla
2 1/2 cups powdered sugar
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1Beat butter in large bowl with electric mixer on medium-high speed until creamy. Add sugar gradually with mixer running and beat
23 minutes or until light and fluffy. Reduce speed to medium and add eggs, one at a time, beating for 30 seconds after each addition.
3Stop and scrape bowl. Dissolve instant espresso in milk. Set aside.
4Combine flour, baking powder and salt. Turn mixer to low and add a third of the flour mixture alternately with half of the milk
5mixture, mixing 15 seconds after each addition.
6Spoon batter into 8 greased and floured custard cups. Place cups on baking sheet. Bake at 350°F for 30 to 35 minutes, or until
7toothpick inserted into cupcake comes out clean. Remove from custard cups and cool on wire rack. Top with Cream Cheese Frosting.
8Place cream cheese, butter, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat 2 minutes. Stop and scrape bowl.
9Sift powdered sugar into bowl. Turn to Speed 2 and beat 30 seconds, just until combine. Stop and scrape bowl. Turn to Speed 6 and beat 2 minutes. Refrigerate until ready to use.