Cappuccino Cups Recipes

Steps:

• Place 1 wafer in bottome of each paper-lined muffin cup.
• Combine cream, coffee, pudding and cinnamon.
• Beat with whisk a/b 2 minutes Let stand 5 mins or until slightly thickened.
• Fold in 3 1/2c prepared dream whip (according to pkg directions).
• Spoon into muffin cups.
• Freeze until firm, a/b 6hrs.
• To serve: remove desserts from paper cups.
• Place on individual dessert plates.
• Drizzle with melted chocolate and top each with remaining dream whip.
• It can be made up to a month ahead and stored in the freezer.
• Cook time is time in the freezer.

Steps:

• Make the knots: Put the melted butter in a bowl. Whisk the granulated sugar and espresso powder in another bowl.
• Butter a 12-cup muffin pan. Divide the dough into 12 pieces; roll each piece into an 8-to-9-inch rope. Dip 1 piece of dough in the butter, letting the excess drip off, then roll in the espresso sugar. Tie the dough into a knot. Place in a muffin cup with one end of the knot facing up. Repeat with the remaining dough. Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 15 minutes.
• Preheat the oven to 350 degrees F. Bake the knots until puffed and golden brown, about 30 minutes. Transfer to a rack and let cool 10 minutes in the pan.
• Meanwhile, make the glazes: Whisk 1 cup confectioners' sugar and the espresso powder in a medium bowl; add 1/4 cup heavy cream and whisk until smooth, adding more cream if necessary. In a small bowl, whisk the remaining 1/4 cup confectioners' sugar with the remaining 2 tablespoons cream until smooth. Transfer the white glaze to a resealable plastic bag.
• Remove the knots from the pan and dip the tops in the espresso glaze; let set 5 minutes. Snip a small corner of the bag with the white glaze and pipe over the knots.
• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

Steps:

• Mix gelatine, instant coffee and cinnamon in medium saucepan. Stir in milk; let stand 1 min. Cook on medium heat 5 min. or until gelatine is completely dissolved, stirring constantly. Add yogurt, sugar, corn syrup and vanilla; mix well.
• Pour into 9-inch square pan. Freeze 2 hours or until almost solid. Spoon mixture into large bowl of electric mixer; beat on low speed 30 sec. Increase speed to high; beat 2 min. Gently stir in whipped topping.
• Place 1 wafer on bottom of each of 12 medium muffin cups; cover evenly with whipped topping mixture. Freeze 2 hours or until firm. To serve, run small knife around edges of cups; remove from pan. Let stand at room temperature 15 min. to soften slightly before serving. Garnish as desired.

Steps:

• Place the non-tempering chocolate in the top of a double boiler over hot, but not quite simmering, water. Melt the chocolate, stirring until it is smooth. Remove the boiler from the heat. Pour the chocolate into 1/2-inch circular molds and prepare the molds as directed on the chocolate packaging (reserve some melted chocolate for making the handle as directed below). Once hardened, pop the cups out of the mold.
• To make the handle of the coffee cup, put some melted chocolate in a pastry bag. Using a fine-point tip, pipe out a "C" for each mug on a piece of waxed paper. Allow the chocolate to harden.
• Using a fine point tip, pipe out a dollop of melted chocolate onto each pastille and place a cup on each to glue them together, making a coffee cup shape. Do the same for each handle and allow to harden.
• Place the 3 ganaches in 3 different pasty bags. Using a circular motion, pipe 1/3 of the Cognac Caramel Ganache in the bottom of each mug. Next, pipe the Coffee Ganache up to the top of the mug. Then, pipe the White Chocolate Ganache on top. Dust each cup lightly with cocoa powder and serve.
• 1/4 cup water
• 1 1/2 tablespoons corn syrup
• 2/3 cup sugar
• 1/2 cup heavy cream
• 2 tablespoons Cognac
• Heat a medium saucepan over high heat. Add the water, corn syrup, and sugar and bring the mixture to a boil. Do not stir the mixture once the sugar begins to boil. When the sugar begins to caramelize on the sides, remove the pan from the heat and slowly stir until the color is a medium brown. Carefully add the heavy cream and stir; then add the cognac and stir until well blended. Store the ganache at room temperature until ready to use.
• 1/2 cup heavy cream
• 1 tablespoon instant coffee
• 1 cup chopped white chocolate
• 1 tablespoon coffee liqueur
• 1/2 teaspoon coffee extract
• Heat a medium saucepan over medium-high heat. Add the heavy cream and instant coffee and slowly bring to a simmer. Put the white chocolate in a bowl and pour the hot cream over the chocolate and stir. Add the coffee liqueur and stir well; then add the coffee extract and stir until it is blended. If you need to melt the chocolate more, use a double boiler (as described above).
• 1/2 cup heavy cream
• 3/4 cup chopped white chocolate
• Heat a medium saucepan over medium-high heat. Add the heavy cream and slowly bring to a simmer. Put the white chocolate in a bowl and pour the hot cream over the chocolate, stirring until it is melted.

Steps:

• Preheat oven to 350 degrees F. Grease 10 coffee mugs with nonstick spray.
• In a small bowl combine instant coffee and 2 tablespoons hot water. Mix and set aside.
• In a large bowl combine cake mix, milk, oil, eggs and half the coffee. Mix until blended. Reserve 1/2 cup of the cake batter. Fill coffee mugs 2/3 of the way with cake batter. In small bowl combine remaining coffee, cocoa powder and reserved cake mix and mix well. Add 1 tablespoon of the mixture to each mug and swirl into batter with a toothpick or skewer.
• Place mugs on a baking sheet. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cakes come out clean. Allow to cool.
• Mix vanilla extract together with whipped topping. Place a dollop of the topping onto each cake. Dust topping with ground cinnamon and insert the cinnamon sticks into the cakes.

Steps:

• Using an espresso machine or cappuccino maker, brew 2 shots of espresso.
• Steam 1 cup milk, generating a good amount of thick froth for crema.
• Divide espresso into 2 serving mugs; divide steamed milk between the 2 as well, then top each with half of the thick foam (Ideal ratio is 1/3 espresso, 1/3 milk, 1/3 crema).
• Dust with cinnamon and/or freshly grated nutmeg, if desired& serve.

Steps:

• Make around 35ml espresso using a coffee machine and pour it into the base of your cup.
• Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming to pour into the centre. Once the milk jug is almost touching the surface of the coffee, tilt the jug to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top. Dust the surface with a little cocoa powder if you like.

Steps:

• Preheat the oven to 180°C and line a 12-hole (2 tablespoon capacity) flat-based cupcake or patty pan with paper cases.
• Dissolve the coffee in 1 tablespoon of hot water in a small jug and stir in the butter.
• Using an electric hand mixer, beat the egg and sugar in a medium-sized bowl until pale and thick; sift the flours together over the egg mixture and using a large metal spoon, gently fold in until just combined; gently stir in the coffee mixture and the grated chocolate.
• Half fill each paper case with the mixture and bake for 15-18 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean.
• Leave the cupcakes standing in the pan for 10 minutes, then transfer them to a wire rack to cool.
• Using an electric mixer, beat the cream until it is thick; sift the drinking chocolate and cocoa over the cream and fold it through the cream to create a marbled effect; spoon the cream mixture over the cupcakes, dust with extra cocoa and top each cupcake with a chocolate-coated coffee bean.

Steps:

• Heat oven to 350°F.
• Line 12 muffin cups (standard size).
• In bowl, mix together flour, baking powder, allspice, cinnamon and salt.
• Beat butter and sugar about 2 minutes until light colored and smooth.
• Add eggs one at a time, beating well after each egg.
• On low speed, add flour mixture, alternating with brewed coffee.
• Fill each muffin cup with 1/3 cup each.
• Bake at 350°F for 25 minutes, or firm to the touch.
• Let cupcakes cool in pan on wire rack for 5 minutes, and then remove from pan and let cool completely.
• While cooling cupcakes, in a small bowl combine instant coffee, vanilla and 1 tsp of warm water.
• Stir until coffee is dissolved.
• Stir in vanilla frosting until blended and no streaks remain.
• Frost cupcakes.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt and baking soda.
• In another bowl, beat the egg, buttermilk, oil, coffee granules and vanilla until coffee granules are dissolved. Stir into dry ingredients just until moistened.
• Spoon 2 Tbls. batter into greased muffin cups. Place a chocolate kiss in the center of each; top with remaining batter.
• Combine sugar and cinnamon; sprinkle over batter.
• Bake at 425°F for 16-20 minutes or until toothpick inserted into muffin comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack. Serve warm.