Cappuccino Cupcakes

You will need...

1 packet Green’s Essentials Chocolate Cake Mix

2 Eggs

2/3 cup (150ml) milk

3 Tablespoons (60g) soft butter or margarine

12 patty cases (not included in cake mix pack)

2 cups (300g) icing sugar, sifted for frosting

100g soft butter or margarine for frosting

1 tablespoon coffee dissolved in 1 teaspoon warm water for frosting

200ml thickened cream, whipped for frosting

Cocoa to dust for frosting

Prepare Cupcakes

Preheat oven to 180°C (160°C for fan forced). Line a 12 hole muffin pan with cases.


Place cake mix, eggs, milk and soft butter or margarine in a mixing bowl.

Using an electric mixer on low, combine ingredients for 30 seconds, increase speed to medium and mix for a further 3 minutes.

Divide evenly the cake mix between the patty cases


Place tray in oven and bake for 20-25 minutes or until cakes spring back when lightly touched in the centre.

Remove from the oven tray and allow to cool.

Using a small serrated knife cut tops of each cupcake and set aside

Prepare Frosting

Place icing sugar, soft butter or margarine and dissolved coffee in a mixing bowl.

Using an electric mixer on low speed, combine all ingredients, increase mixer to medium and beat for a further 2 minutes until fluffy and creamy.


Using a piping bag and small star nozzle, pipe the coffee icing into the cupcake holes. Replace lids.

Using a clean piping bag and small star nozzle, pipe the top of the lid with the cream. Dust with cocoa powder.


Makes 12 cupcakes.