Cappuccino Fudge Cupcakes Recipe | Yummly
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Cappuccino Fudge Cupcakes

KITCHENAID
12Ingredients
45Minutes
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Ingredients

US|METRIC
4 SERVINGS
  • 1/2 cup butter (softened)
  • 1 1/2 cups sugar
  • 3 eggs
  • 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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    Directions

    1. Beat butter in large bowl with electric mixer on medium-high speed until creamy. Add sugar gradually with mixer running and beat
    2. 3 minutes or until light and fluffy. Reduce speed to medium and add eggs, one at a time, beating for 30 seconds after each addition.
    3. Stop and scrape bowl. Dissolve instant espresso in milk. Set aside.
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