Caramel Macchiato Cupcakes with a Whipped Cream Filling

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Recently, my boyfriend and I went to visit some friends in Ohio and while I had already planned on baking them some special cakes, they were definitely hinting that they wanted some as well. After thinking long and hard about what I should make them, I decided to stick with a coffee flavored cupcake, which turned out wonderful. Oh, and I also got to try out my new cupcake corer! Hopefully these cupcakes keep you buzzin with caffeine throughout the day!

Caramel Macchiato Cupcakes recipes

Caramel espresso cupcakes (makes about 1 and a half dozen)

  • 10 tablespoons unsalted butter at room temperature
  • 1 1/4 Cups granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/3 Cup Caramel Syrup
  • 2 each eggs, at room temperature
  • splash vanilla extract
  • 2 Cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup milk at room temperature
  • 1/2 cup coffee
  • 1 tablespoon espresso grounds

Caramel Espresso buttercream

  • 2 sticks butter
  • 4 cups powdered sugar
  • 2 tablespoon caramel
  • 1/3 cup coffee
  • 1/2 tablespoon espresso

Caramel whipped cream filling

Caramel whipped cream filling

1/2 cup heavy whipping cream

1 tablespoon sugar

2 tablespoons caramel
Caramel Macchiato Cupcakes Whipped Cream Filling

For the cupcakes

  1. Preheat oven to 350F
  2. Line cupcake tins with liners.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.
  4. Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs, espresso grounds, and vanilla extract a little at a time, mixing well with a wooden spoon after each addition. Scrape down bowl again, beat mixture until light and uniform.
  5. Sift flour and baking powder.
  6. Add 1/2 cup coffee and 1/2 cup milk together.
  7. Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk/coffee mixture, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients.
  8. Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.
  9. bake for 20 minutes or until the tops are slightly brown and a toothpick has been inserted in the middle and comes out clean.

To make the whipped cream

  1. Pour the heavy whipping cream and sugar, and caramel (feel free to add more if needed) in a mixer with a whisk attachment and beat on high until light and fluffy (about 2 minutes or so).
  2. Use a cupcake corer or a knife and gently cut a hole on the top of the cupcake and fill in with the whipped cream.

For the buttercream

  1. Beat the two sticks of butter on high for 1-2 minutes and then on a low speed add the confectioner’s sugar one cup at a time.
  2. Add the caramel, coffee, and espresso to the buttercream and beat on high until combined

3. Decorate the cupcake with frosting and top with caramel drizzle.

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Amelia Hinn is a track coach by morning, teacher by day, and recipe blogger by night. Her passion for all things chocolaty pride flows within her work and recipes. Find her on Twitter