Cappuccino Brownie Cupcakes



  • Prepare 15-18 muffin molds, properly lined with cup paper. Preheat oven at 180C.
  • Mix all brownie ingredients, beating for 4-6 mins, until smooth. Pour ¾ into molds.
  • Combine all mocha cake ingredients, beating until smooth. Pipe batter in the center, within the brownie batter, until cup fills up almost full.
  • Bake for 25-28 minutes. Cool.
  • Whip Ambiante to soft peaks and fold-in Cremfil Dulce de Leche until smooth.
  • Using a large plain tip, pipe all over brownie cupcakes.
  • Dust with cocoa and cinnamon powder.


Cocoa powder, cinnamon powder