If you want to make cupcakes but don't have a time, try our cappuccino shortcut cupcakes! This recipe includes a cake box mix that cuts down on the amount of ingredients and time needed in the kitchen. These cupcakes also get a twist by using espresso powder which makes it a wonderful treat for adults. Smart Recipes, American Recipes, Dairy,Other Recipes, Recipes Dairy,Other American Cappuccino Shortcut Cupcakes Cappuccino Shortcut Cupcakes Recipe | RecipeSavants.com PT1H5M Serves 12 Ingredients: 3 Tablespoons Espresso Powder 5 Ounces Semisweet Chocolate 1 Box Classic Yellow Cake Mix 1 Cup Granulated Sugar 5 Large Egg Whites 0.5 Teaspoon Cream Of Tartar Preheat oven to 350 degrees. Line 24 standard muffin cups with paper liners and set aside. Prepare cake mix according to directions on the box. In a small bowl, combine espresso powder and 2 teaspoons hot water. Stir espresso and chocolate into batter; divide among muffin cups. Bake for 20 minutes or until a toothpick inserted in center of a cupcake comes out with a few moist crumbs attached. Remove from oven and let cool in pans on wire racks for 5 minutes. Remove cupcakes from pans and transfer to racks to cool completely. Set a large bowl over a pot of simmering water. Add sugar, egg whites, and cream of tartar and whisk constantly until mixture is warm and frothy and sugar is dissolved, 4-5 minutes. Remove bowl from heat and, using an electric mixer, beat on medium until soft peaks form, 3-4 minutes. Increase speed to high and beat until whites form medium-stiff, glossy peaks, 2-3 minutes. Transfer frosting to a large zip-top bag and snip a 1/4-inch hole in one corner. Frost cupcakes, then finely grate some chocolate on top.

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