Cappuccino & Chocolate Cupcakes

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Author Alyssa Rivers
Servings 24
Print Review
Course Dessert, Snack
Cuisine American


  • 2 tablespoons instant coffee granules
  • 4 ounces semi-sweet chocolate finely chopped
  • 1 box yellow cake mix
  • 1 1/3 cups sugar
  • 5 large egg whites
  • 1/2 teaspoon cream of tartar
  • 2 ounces semi-sweet chocolate finely grated


  1. Preheat oven to 350 degrees and line 24 muffin cups with paper liners. Prepare yellow cake mix as directed on package. In a small bowl, combine instant coffee and 2 teaspoons hot water. Stir until coffee is fully dissolved and add to the cake batter along with the 4 ounces chopped chocolate. Stir to combine.
  2. Divide batter among muffin cups and bake until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Let cupcakes cool in pans 5 minutes, then transfer to a wire rack to cool completely.
  3. 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 frothy and sugar is dissolved, about 4 minutes. Remove bowl from heat and transfer to an electric mixer. Beat on medium until soft peaks form, about 4 minutes. Then increase the speed to high and beat until whites form medium-stiff, glossy peaks, about 3 minutes. Transfer frosting to a piping bag or large zip-top bag with the tip cut off. Frost cupcakes and sprinkle finely grated chocolate on top.

Recipe Notes

If you don't drink coffee, pero makes a great substitute!

Nutrition Facts
Cappuccino & Chocolate Cupcakes
Amount Per Serving
Calories 168 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g10%
Cholesterol 1mg0%
Sodium 168mg7%
Potassium 86mg2%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 23g26%
Protein 2g4%
Vitamin A 2IU0%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.