Cake Hole Cappuccino - Brand Points Plus Canada

Cake Hole Cappuccino

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Cake Hole Cappuccino

  • Author: Weston Foodservice
  • Yield: 3 1x


A jumbo cappuccino, served with stir-stick kabobs of mocha-glazed and sugarrolled Maplehurst® Cake Holes, and a small cup of salted caramel sauce.



  • 6 ounces confectioners’ sugar, divided
  • ½ teaspoon instant coffee
  • 2 ounces cocoa powder
  • 1½ ounces whole milk
  • 1 tablespoon cinnamon
  • 6 ounces caramel sauce, prepared
  •  one big pinch kosher salt
  • 3  cappuccino coffees
  • 9  Maplehurst® Plain Cake Holes, thawed
  • 9  Maplehurst® Chocolate Cake Holes, thawed


  1. Preheat oven to 375°F.
  2. Bake donut holes at 375°F for 3 minutes.
  3. In a small bowl combine 3 ounces confectioners’ sugar, instant coffee, cocoa powder and whole milk. Whisk well until smooth. Coat chocolate cake holes with glaze, then place on parchment paper and set aside.*
  4. Place remaining 3 ounces confectioners’ sugar and cinnamon in a medium bowl. Roll plain cake holes in sugar and set aside.**
  5. Skewer chocolate glazed cake holes onto 3 skewers, then skewer plain sugared cake holes onto 3 remaining skewers.
  6. Combine the caramel sauce with the kosher salt and serve in small ramekins. Or use your favorite prepared salted caramel, dulce de leche or fruit sauce.
  7. At service, prepare the cappuccinos and serve with the cake hole kabobs along with a side of salted caramel sauce. Serve immediately, while warm.

*Glaze cake holes while warm.

**Sugar cake holes while hot


Weston Foods Foodservice


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