Mini Cappuccino Cakes

  • Preparation Time40 mins
  • Cooking Time18 mins
  • Serves24
  • DifficultyHard
6 tbsp unsalted butter, room temperature
1/2 cup sugar
1 large egg, room temperature
1/2 cup sour cream
2 tbsp strong espresso
1 tsp vanilla extract
1 cup plain flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Pinch ground cinnamon

For the assembly

Pretzel twists for cup handles
2/3 cup whipping cream
Dark chocolate, for grating

Preheat the oven to 325F and grease a 24-cup mini muffin tin.

Beat the butter and sugar together until well-combined, then beat in the egg. Stir the sour cream, espresso and vanilla together and add this to the butter mixture, blending well.

In a separate bowl, sift the flour, baking powder, baking soda, salt and cinnamon together. Add this to the butter mixture and stir just until blended. Spoon or pipe this into the prepared mini muffin tin and bake for about 18 minutes, until a tester inserted in the centre of a mini cake comes out clean. Cool the cakes in the tin before turning out.

To assemble, break or cut the pretzel twists so that the large curls can be stick into the side of each mini cake to replicate the handle of an espresso cup. Pipe or dollop a little whipped cream on top of each mini cake and sprinkle with some grated chocolate. Chill to cupcakes up to 4 hours before serving.

The cakes can be stored, undecorated, in an airtight container for up to 4 days, or for 4 to 6 hours refrigerated, once topped.

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