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  • Writer's pictureCakes By Catriona

Cappuccino Cupcakes

For the cupcakes

180g pastry flour

150g unsalted butter

150g of white chocolate

130g Cassonade sugar

4g salt

10g baking powder

3 eggs (replace by 150ml milk for vegetarian version)

15g instant coffee powder (dissolved in 2 tablespoons of boiling water)

12 large cupcake liners (I purchased mine here)

For decoration

200g white chocolate or white glacage (Refer photo step 9)

40g of Cane sugar in Coffee crystals (Refer photo step 11)

30g of chocolate chips or home made chocolate forms (Refer photo step 11 & 12)

5g of cocoa powder

Colored paper straws

Note: If you intend to use home made chocolate forms for the topping then you need to have any chocolate mold as per your preference. I used one with the cocoa pod shapes purchased at Pacific store in Port-Louis


Step 1 (Preparing cupcakes): In one mixing bowl, add your butter, white chocolate and cassonade sugar and in another mixing bowl, add your flour, salt and baking powder all sifted together.

Step 2: Place your first mixing bowl containing your butter, cassonade and white chocolate in your microwave for 1 minute, then using a silicon or wood spatula, mix until your white chocolate is fully melted.

Step 3 : Add your eggs (or 150ml milk if you are doing the vegeterian version) and mix using your hand mixer until well combined. Then add your flour/salt/baking powder mixture and continue to mix until you obtain a smooth and uniform cake batter .

Step 4: Dissolve your instant coffee powder in 2 tablespoons of boiling water until there are no granules left.

Step 5: Add your dissolved coffee mixture in your cake batter, perform a final mix with your hand mixer and voila, your cupcake batter is ready !

Step 6: Place your cupcake liners in your favourite cupcake mold and fill them 2/3 of their height. Then bake your cupcakes in a preheated oven at 175 degrees Celcius for 25 minutes or until a skewer comes out clean when inserted in the middle .

Note: Do not fill your cupcake liners completetly because your batter will actually rise when baking !

Step 7: Cupcakes baking in progress !...

Step 8: Out of oven ! Remove your cupcakes from their mold and allow them to cool completely !

Step 9: Time for decoration ! Melt your white chocolate or glacage until smooth. I melt mine in the microwave

Step 10: Using a small silicon spatula, spread some melted white chocolate or glacage on one cupcake (keep a circular motion) and then top up with some sifted cocoa powder.

Step 11: Stick some cane sugar in coffee crystal around the perimeter of your cupcake top. Then insert 1/3 of a paper straw on the side and some chocolate chips or home made chocolate forms on top ! Repeat with all the other cupcakes !

Tip: To make chocolate forms, just fill the cavities in your favourite chocolate mold with some melted chocolate, place in the refrigerator for 10 minutes for the chocolate to solidify and then pop them out from each cavity

Step 12: If you are left with some white chocolate, instantly re-use them in making some more chocolate forms

Step 13: Add the forms again on top of your cupcakes !

Note: If the forms do not stick well (your chocolate coating base has already hardened), you can make use of a little amount of melted white chocolate on the back as "glue"

Voila !

Enjoy and mostly, share them with Love ..

You can seal them in plastic bags for longer conservation


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