Cappuccino Cupcakes - Kraft Recipes Top
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Cappuccino Cupcakes

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24 servings

These cupcakes are a yummy way to please both chocolate and cappuccino lovers alike. Watch the how-to video—and prepare to knock their socks off!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Prepare cake batter as directed on package, substituting coffee for the water and blending sour cream and cinnamon into batter before spooning into paper-lined muffin cups.
  • Bake as directed on package for cupcakes; cool completely.
  • Meanwhile, prepare Vanilla Creme Frosting or Sour Cream Ganache Frosting (see Tips). Spread onto cupcakes.

Special Equipment Needed

Vanilla Creme Frosting

Beat 4 oz. softened PHILADELPHIA Cream Cheese, 1 jar (7 oz.) JET-PUFFED Marshmallow Creme and 1 tsp. vanilla in large bowl with mixer until blended. Add 1 tub (8 oz.) thawed COOL WHIP Whipped Topping; beat just until blended.

Sour Cream Ganache Frosting

Melt 10 oz. BAKER'S Semi-Sweet Chocolate as directed on package. Stir in 1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream (at room temperature). Stir in 1 tsp. vanilla and 1/8 tsp. salt until well blended.

Special Extra

Decorate frosted cupcakes with sprinkles, colored sugar or nonpareils.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 150
Total fat 9g
Saturated fat 2g
Cholesterol 25mg
Sodium 190mg
Carbohydrate 16g
Dietary fiber 1g
Sugars 10g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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