Yes, You Can Make Cappuccino Chocolate Cupcakes!

Cappuccino-Chocolate Cupcakes

Cappuccino doesn’t always have to be sipped from a cup – try this flavor in a a cupcake! Update your cupcake skills from basic to elegant with this Cappuccino-Chocolate Cupcake sweet treat.

Finely chopping the chocolate results in small shards that won’t sink in the batter. Use a spring-loaded ice cream scoop to transfer batter to muffin cups with ease.

3 tablespoons espresso powder
5 ounces semisweet chocolate, finely chopped (1 cup), plus more for grating
1 recipe Classic Yellow Cake Batter
1 1/3 cups sugar
5 large egg whites
½ teaspoon cream of tartar

1. Preheat oven to 350 degrees. Line 24 standard muffin cups with paper liners. In a small bowl, combine espresso powder and 2 teaspoons hot water. Stir espresso and chocolate into batter; divide among muffin cups. Bake until a toothpick inserted in center of a cupcake comes out with a few moist crumbs attached, about 20 minutes, rotating halfway through. Let cool in pans on wire racks 5 minutes, then transfer cupcakes to racks and let cool completely.

See More: 5 Health Benefits of Crafting

2. Set a large bowl over (not in) a pot of barely simmering water. Add sugar, egg whites, and cream of tartar and whisk constantly until mixture is warm and frothy and sugar is dissolved, about 4 minutes. Remove bowl from heat and, using an electric mixer, beat on medium until soft peaks form, about 4 minutes. Increase speed to high and beat until whites form medium-stiff, glossy peaks, about 3 minutes.

3. Transfer frosting to a large zip-top bag and snip a ¼-inch hole in one corner. Frost cupcakes, then finely grate some chocolate on top.

How to Make Classic Yellow Cake Batter

1 cup (2 sticks) unsalted butter
1 ¾ cups sugar
4 large eggs plus 2 large egg yolks
1 tablespoon pure vanilla extract
3 cups cake flour (spooned and leveled)
1 tablespoon baking powder
½ teaspoon fine salt
1 ½ cups buttermilk

1. Bring cold ingredients to room temperature. Butter should be soft enough to hold a thumbprint but still keep its shape. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.

2. Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract.

3. In another large bowl, whisk together cake flour, baking powder, and salt. With mixer on low, add 1/3 the flour mixture to butter mixture, beating to combine.

4. Beat in ¾ cup buttermilk, another 1/3 the flour mixture, another ¾ cup buttermilk, and remaining flour mixture until just combined. Scrape down bowl as needed.

Pro Tips:
* Chill Out: Be sure cupcakes are completely cool before decorating, to avoid melting the frosting.
* Icing on the (Cup)Cake: You don’t need fancy supplies to frost these treats – a zip-top bag makes a fine stand-in for a pastry bag. Place it in a tall glass so it’s easier to fill.

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