Carole’s cappuccino cups – for the latte lovers!


These little coffee delights taste and look like little mocha lattes. Rich dark and velvety bottoms topped with a layer of white chocolate and finished with cinnamon and a coffee bean for extra cute factor! This recipe has been in my family for some years and if I remember right, came from a neighbor across the street, named Carole. So to give credit where (I think) credit is due, I hope you enjoy Carole’s Cappuccino Cups!


6 oz (175 g) Semi-sweet chocolate chips
1/3 cups Whipping cream
1 tsp Instant coffee
2 tsp Vanilla extract
4 oz (125 g) White chocolate chips
20 coffee beans
Cinnamon, for dusting
20 Miniature paper candy/cupcake liners



1) Place the semi-sweet chocolate chips in a microwave safe bowl and pour in the whipped cream. Heat on high, for 1.5-2 minutes, checking and stirring at each 30-second interval. Stir until smooth.

2) Dissolve coffee grounds in vanilla and fold into chocolate mixture.

3) Arrange paper liners onto a baking tray. Pour coffee-chocolate mixture into liners, about half full.

For nice flat tops, and to avoid air bubbles, lightly tap and shake the tray on the counter before refrigerating.

4) Place in the fridge for 10-15 minutes to cool.

5) While the chocolate is cooling, heat a couple of inches of water in a small saucepan and place a microwave safe bowl on top (or use a double boiler, if you have one). When the water comes to a boil, reduce to a simmer and add the white chocolate. Stir a few times with a spatula as it heats. When it has mostly melted, turn off the burner and stir until smooth.

White chocolate is very sensitive; it is very important that it doesn’t overheat or get water in it, both these things will cause it to seize up and become grainy.

6) Pour white chocolate over the cooled semi-sweet chocolate. Garnish each with a dusting of cinnamon and a coffee bean.

Once you’ve added the white chocolate layer, tap on the counter again before decorating for a glossy finish.

7) Refrigerate at least 1 hour before serving. These also freeze extremely well, so they are great to have on hand, just let thaw about 30 mins, or set in the fridge overnight before serving.


If you’re not a fan of white chocolate, milk chocolate works too, I’ve also used caramel chocolate chips before – caramel lattes!


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