Let’s not talk about how long it took me to spell
capuccino cappucino cappuccinno cappaccino cappuccino right. Let’s talk about these cupcakes. Personally, I’ve never been a fan of cappuccinos- I like lattes, mochas, and anything with vanilla in its name. In essence, I know what they are- all the times I’ve been in Starbucks, I’ve absorbed it through osmosis. I have no idea what osmosis is. No one tell my mom. I was making a batch of vanilla cupcakes recently, and as I am wont to do, I jazzed it up a bit. A cappuccino (you can call it a capp if you’re very cool, very obnoxious, or went to an Ivy League school. Chances are if you’re the last one, you’re also the first two) is essentially a shot of espresso topped with lots and lots of foamed milk. My doggy’s fur has a texture very similar to foamed milk, so it always put me off. Turns out, whipped cream was a good substitute. Whipped cream is a good substitute for a lot of things, including frosting, companionship, and chantilly creme!
3/4 cup flour
1/4 cup sugar
1/4 cup milk
1 teaspoon vanilla extract
2/3 cup Greek yogurt
1 shot cold espresso
1 cup heavy cream
2 tablespoons instant espresso powder
This recipe is a more detailed version of my earlier post . I loved these so much, I gave them their own recipe. No disrespect intended to my fiery fudge, berry galaxy swirl, or caramel pecan cupcakes.
Start by preheating the oven to 350 F. Whip up the eggs and sugar until they’re light and foamy- unless you actually have upper body strength, or want to get your daily workout in via baking, use a stand mixer, not a handheld whisk.
Add in the vanilla, and whip in the yogurt. Keep beating it til all the grainy particles of yogurt are mixed in. This has no impact on the final taste, it just looks better.
Add in half the flour, then half the milk, then the other flour, then the other milk, while the mixer is on medium high. Add in the flour slowly, otherwise you’ll have a massive flour cloud.
Now grab the espresso (or heck, just use a shot of instant coffee),
and mix it into the batter. Ladle it into a tin (use wrappers if you want to be cutesy), and bake it at 350 for 18 minutes.
Let them cool,
while you whip the cream.
Top the cooled cupcakes with the cream, and then sift the espresso powder on top. Let the powder sit for at least 10 minutes, so it settles in.