Cappuccino cupcakes with a white chocolate frosting

Sweet, fluffy and wonderfully rich, these beautiful cappuccino spiced cupcakes are even more brilliant when topped with a creamy white chocolate frosting. Enjoy one with a mug of coffee as an indulgent afternoon treat.

  • 10 mins preparation
  • 40 mins cooking
  • Serves 12, Makes 12 Item
  • Print


Cappuccino cupcakes
  • 125 gram unsalted butter, chopped
  • 100 gram white eating chocolate, coarsely chopped
  • 3/4 cup firmly packed brown sugar
  • 1/3 cup milk
  • 1 tablespoon instant coffee granules
  • 1 egg, lightly beaten
  • 1 cup plain flour, sifted
White chocolate frosting
  • 2 teaspoon powdered drinking chocolate
  • 260 gram white eating chocolate, chopped
  • 1/2 cup cream


Cappuccino cupcakes with a white chocolate frosting
  • 1
    Preheat oven to 160°C (140°C fan-forced). Line a 12-hole (1/3-cup) muffin tray with paper or foil cases.
  • 2
    Combine coffee and 1 tablespoon boiling water in a small heatproof jug; stir until dissolved.
  • 3
    Place butter, white chocolate, sugar and milk in a medium heavy-based saucepan over low heat. Add coffee to chocolate mixture. Cook, stirring, 2-3 minutes, or until chocolate melts. Transfer to a medium bowl. Cool 10 minutes.
  • 4
    Whisk egg and sifted flour into chocolate mixture. Divide mixture among prepared paper cases. Bake 25-30 minutes, or until a skewer inserted at centre comes out clean. Transfer to a wire rack to cool.
  • 5
    To make frosting: Place chocolate and cream in a small heavy-based saucepan over low heat. Cook, stirring, 3 minutes, or until chocolate melts. Chill 2 hours, or until cold and thick.
  • 6
    Using an electric mixer, beat cooled frosting in a small bowl 1 minute, until white and smooth. Spoon frosting into a piping bag fitted with a 1cm fluted nozzle. Pipe frosting over cold cakes. Serve dusted with chocolate.


Make iced cupcakes a day ahead; store in an airtight container at room temperature or chill if the weather is warm.