Cappuccino Cupcakes with Cheesecake Topping

by | Feb 10, 2010

Home » Recipes » Cappuccino Cupcakes with Cheesecake Topping

This Cappuccino Cupcake recipe with Cheesecake Topping makes cupcakes that resemble a mug of coffee. These coffee flavoured cupcakes with optional coffee liqueur are topped with a baked vanilla “cheesecake” and dusted with chocolate powder to resemble a cappuccino. Bake them in quaintly patterned patty cases for the full effect. Great for serving with afternoon tea.

This Cappuccino Cupcake recipe with Cheesecake Topping makes cupcakes that resemble a mug of coffee. These coffee flavoured cupcakes with optional coffee liqueur are topped with a baked vanilla “cheesecake” and dusted with chocolate powder to resemble a cappuccino. Bake them in quaintly patterned patty cases for the full effect. Great for serving with afternoon tea.

CAPPUCCINO CUPCAKES with CHEESECAKE TOPPING

Makes: 24 cupcakes      Difficulty: Easy

EQUIPMENT:

Two 12-hole muffin trays
Cupcake cases
Electric/stand mixer

INGREDIENTS:

Cupcake

125g Unsalted Butter, softened to room temperature
2 shots of fresh Espresso, cooled. OR dissolve 3 teaspoons of instant coffee powder in hot water
2 tablespoons of Tia Maria (optional)
165g Caster Sugar
2 large Eggs
225g Self Raising Flour
80ml Whole Milk

Cheesecake topping

250g Cream Cheese
1 tablespoon Vanilla Extract
80g Icing Sugar Mixture
1 large Egg
Chocolate drinking powder, to dust

METHOD:

Preheat oven to 200 degrees Celsius (180 degrees Fan-forced; 390F). Line the holes of the muffin tray with patty cases. Set kitchen timer for 10 minutes.

In the bowl of an electric mixer add the soft butter and sugar. Beat with a paddle attachment until thick and creamy. Beat in the Tia Maria, Espresso shots, and eggs until well combined.

Pour in half of the milk and half of the flour. Gently stir in. Add the rest of the milk and flour and fold the ingredients together until just combined.

Fill each muffin hole no more than one-third full. Check the oven has reached the correct temperature. Place tray on the middle rack of the oven. Bake for 10 minutes only.

While the cupcakes are in the oven prepare the cheesecake topping. Add the cream cheese and vanilla to the bowl of an electric mixer. Beat together on medium speed until the mixture is fluffy. Add the icing sugar mixture and egg and beat until combined.

Remove cupcakes from the oven after 10 minutes. Top each cupcake with enough cheesecake topping to reach the top of the patty case. Return the baking tray to the oven and bake for a further 15 minutes.

Remove cakes from the oven. Allow the cakes to cool in the pan for at least 10 minutes, before removing to a wire rack to cool completely. Dust the top with chocolate drinking powder to finish the effect.

BAKING TIPS:

  • Cupcakes will keep in an airtight container at room temperature for up to 3 days.

Print Recipe
Cappuccino Cupcakes with Cheesecake Topping
These coffee flavoured cupcakes with optional coffee liqueur are topped with a baked vanilla “cheesecake” and dusted with chocolate powder to resemble a cappuccino.
Cappuccino Cupcake Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Cupcakes
Cuisine Baking
Prep Time 15 mins
Cook Time 25 mins
Passive Time 30 mins
Servings
cupcakes
Ingredients
Cupcakes
  • 125 g Unsalted Butter
  • 60 ml Espresso or 3 tsp instant coffee in 60ml hot water
  • 2 tablespoons Tia Maria optional
  • 165 g Caster Sugar
  • 2 Eggs
  • 225 g Self Raising Flour
  • 80 ml Full Cream Milk
Cheesecake Topping
  • 250 g Cream Cheese
  • 1 tablespoon Vanilla Extract
  • 80 g Icing Sugar
  • 1 Egg
  • Chocolate Drinking Powder to dust
Course Cupcakes
Cuisine Baking
Prep Time 15 mins
Cook Time 25 mins
Passive Time 30 mins
Servings
cupcakes
Ingredients
Cupcakes
  • 125 g Unsalted Butter
  • 60 ml Espresso or 3 tsp instant coffee in 60ml hot water
  • 2 tablespoons Tia Maria optional
  • 165 g Caster Sugar
  • 2 Eggs
  • 225 g Self Raising Flour
  • 80 ml Full Cream Milk
Cheesecake Topping
  • 250 g Cream Cheese
  • 1 tablespoon Vanilla Extract
  • 80 g Icing Sugar
  • 1 Egg
  • Chocolate Drinking Powder to dust
Cappuccino Cupcake Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 200 degrees Celsius (180 degrees Fan-forced; 390F). Line the holes of the muffin tray with patty cases.
  2. In the bowl of an electric mixer add the soft butter and sugar. Beat with a paddle attachment until thick and creamy. Beat in the Tia Maria, Espresso shots, and eggs until well combined.
  3. Pour in half of the milk and half of the flour. Gently stir in. Add the rest of the milk and flour and fold the ingredients together until just combined.
  4. Fill each muffin hole no more than one-third full. Check the oven has reached the correct temperature. Place tray on the middle rack of the oven. Bake for 10 minutes only.
  5. While the cupcakes are in the oven prepare the cheesecake topping. Add the cream cheese and vanilla to the bowl of an electric mixer. Beat together on medium speed until the mixture is fluffy. Add the icing sugar mixture and egg and beat until combined.
  6. Remove cupcakes from the oven after 10 minutes. Top each cupcake with enough cheesecake topping to reach the top of the patty case. Return the baking tray to the oven and bake for a further 15 minutes.
  7. Remove cakes from the oven. Allow the cakes to cool in the pan for at least 10 minutes, before removing to a wire rack to cool completely. Dust the top with chocolate drinking powder to finish the effect.
Recipe Notes
  • Cupcakes will keep in an airtight container at room temperature for up to 3 days.

You might like our other cupcake recipes, like Vanilla Cupcakes, Strawberry Cheesecake Cupcakes, Earl Grey Cupcakes, and Chai Cupcakes. If you like coffee flavours we have a whole list of baking with coffee here.

Like these Cappuccino Cupcakes? Spread the word!