Prep Time: 20 Minutes • Start to Finish: 1 Hour 20 Minutes • Makes 6 jumbo cupcakes
1 Heat oven to 350°F. Place jumbo paper baking cup in each of 6 jumbo muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
2 In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water, cocoa and 4 teaspoons coffee powder until dissolved; set aside.
3 In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about ¼ cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
4 Divide batter evenly among muffin cups, filling each with about ½ cup batter or until about two-thirds full.
5 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pan; place on cooling rack. Cool completely, about 30 minutes.
6 In small deep bowl, beat whipping cream, powdered sugar and ¾ teaspoon coffee powder with electric mixer on high speed until stiff peaks form.
7 To serve, place each cupcake in a coffee cup, if desired. Top each with about 3 tablespoons whipped cream; sprinkle with 1 teaspoon chocolate chips and drizzle with 1 teaspoon caramel topping.
1 Cupcake: Calories 840; Total Fat 45g (Saturated Fat 18g, Trans Fat 5g); Cholesterol 125mg; Sodium 740mg; Total Carbohydrate 99g (Dietary Fiber 5g); Protein 9g Exchanges: 3½ Starch, 3 Other Carbohydrate, 8½ Fat Carbohydrate Choices: 6½
Tip For a quick and easy topping, use whipped topping from an aerosol can.