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Cappuccino Cinnamon Squares Recipe

Looking for an easy Cappuccino Cinnamon Squares recipe? Learn how to make Cappuccino Cinnamon Squares using healthy ingredients.


Submitted by spotthecat1

Makes 16 servings



Yield: 9 servings (or, if cut smaller, 16 servings)

Recipe Ingredients for Cappuccino Cinnamon Squares

1 1/4 cups sugar
2 T. sugar
1 tablespoon ground cinnamon
2 1/2 teaspoons ground cinnamon
1 tablespoon instant espresso powder
1 1/2 teaspoons instant espresso powder
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 pinch of salt
3/4 cup whole milk
2 large eggs
1/2 teaspoon pure vanilla extract
10 tablespoons unsalted butter, melted and cooled
3 oz. chocolate chips

For the Frosting:
6 ounces bittersweet chocolate, finely chopped
2 1/2 tablespoons unsalted butter, cut into 4 pieces

Recipe Directions for Cappuccino Cinnamon Squares

  1. Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Place the pan on a baking sheet and set aside.

  2. Stir 2 tablespoons of the sugar, 2 teaspoons of the cinnamon and 1 teaspoons of the espresso powder together in a small bowl.

  3. In a large bowl, whisk together the flour, the remaining 1 cups sugar, the baking powder, salt and the remaining 1 tablespoon cinnamon. Mix the remaining 1 tablespoon of the espresso powder into the milk and warm the milk in a microwave until it is hot enough to dissolve the coffee. Cool the milk. In another bowl, whisk together the milk, eggs and vanilla. Pour the liquid ingredients over the flour mixture and gently whisk until you have a homogeneous batter. Now, using the whisk or a rubber spatula, fold in the butter with a light touch, just until the butter is absorbed. You?ll have a smooth, satiny batter.

  4. Scrape half of the batter into the pan and smooth the top. Sprinkle the chocolate over the batter and dust with the cinnamon-sugar mixture. Cover with the rest of the batter and smooth the top again.

  5. Back for 35 to 40 minutes, or until the cake is puffed and beginning to pull away from the sides of the pan; a thin knife inserted into the center will come out clean. Transfer the cake to a cooling rack and let it rest for 15 minutes before unmolding it onto another rack. Peel off the paper, invert it onto the first rack, and cool to room temperature right side up.

  6. To make the frosting, put the chocolate and butter in a heatproof bowl and fit the bowl over a saucepan of simmering water. Cook, stirring gently and often, just until they melt. Be careful not to overheat the mixture so much that it things out; the chocolate should be smooth, very shiny, thick and spreadable. 9If it thins, leave the frosting at room temperature for a bit, until it thickens a little.)

  7. Using an offset metal icing spatula or a table knife, spread the frosting in generous sweeps and swirls over the top of the cake. Allow the frosting to set at room temperature, then cut the cake into 9 squares, each about 2 inches on a side. Wrapped in plastic, the cake will keep at room temperature for 2 days.

  8. (Adapted from Baking: From My Home to Yours by Dorie Greenspan)

Categories

Dessert

Nutrition Facts
Serving Size 78.2g
Amount Per Serving
Calories
300
Calories from Fat
134
% Daily Value*
Total Fat
14.9g
23%
Saturated Fat
9.4g
47%
Trans Fat
0.0g
Cholesterol
55mg
18%
Sodium
102mg
4%
Potassium
169mg
5%
Total Carbohydrates
38.7g
13%
Dietary Fiber
1.3g
5%
Sugars
26.2g
Protein
3.9g
Vitamin A 7% Vitamin C 0%
Calcium 9% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • Low in sodium
  •   Bad points
  • High in saturated fat
  • Very high in sugar
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