I created these cupcakes about a month ago. It was my turn to bring treats to work for a coworker’s birthday and I wanted to do a more “adult” flavored cupcake. Not wanting to add booze, I decided that coffee was an adult flavor I could work with. My husband’s favorite coffee shop drink is a caramel mocha, so I set out to make a cupcake with similar flavors. I am a big fan of using boxed mixes. They always turn out moist and with consistent results. In this case, I took a boxed chocolate cake mix and doctored it up with some instant espresso powder. I then topped the cupcakes with a homemade Caramel Swiss Meringue Buttercream frosting, more caramel sauce and a chocolate covered espresso bean garnish. They were a hit!
Caramel Mocha Cupcakes
1 box chocolate cake mix
1 T. espresso powder
1 batch Caramel Buttercream Frosting (recipe at the end)
Caramel ice cream topping
24 chocolate-covered espresso beans
24 paper cupcake liners
Prepare cake mix as directed. Add 1 T. espresso powder to
mix. Place paper cupcake liners in cupcake/muffin pans. Divide batter among 24
liners and bake as directed on cake mix box. Remove from oven and allow to cool
completely. Place Caramel Buttercream into a piping bag fitting with your
favorite large tip or use no tip at all. Pipe in a swirl on top of each
cupcake. Drizzle caramel ice cream topping over frosting and top with a
chocolate covered espresso bean.
makes 4 Cups
1 C. plus 2 T. sugar
1/4 C. water
1/4 C. heavy cream
1 1/2 C. (3 sticks) unsalted butter, room temperature
4 large egg whites
1 tsp. vanilla
Combine 1/2 C. plus 2 T. sugar and the water in a heavy
saucepan. Heat over medium, stirring occasionally, until sugar is dissolved and
syrup is clear. Stop stirring and cook syrup until it comes to a boil. Wash
down sides of pan with a wet pastry brush to prevent crystals from forming.
Continue to boil, gently swirling pan occasionally, until mixture is a dark
amber color. Remove from heat. Add cream in a steady stream (the mixture will
spatter) stirring with a wooden spoon until smooth and combined. Let cool.
With an electric mixer on medium-high speed, cream butter
until pale and fluffy. In the heatproof bowl of a standing electric mixer,
combine remaining 1/2 C. sugar and the egg whites. Set bowl over a pan of
simmering water, whisk constantly by had until mixture is warm to the touch and
sugar has dissolved.
Attach bowl to the mixer fitted with the whisk attachment.
Starting on low and gradually increasing to medium-high speed, mix until stiff
(but not dry) peaks form. Continue whisking until egg mixture is fluffy and
glossy and completely cool (about 10 min.) Reduce speed to medium-low. Add
beaten butter, about 1/4 C. at a time, mixing well after each addition. Mix in
With the mixer on medium-low speed, very slowly pour in
caramel, beat 5 minutes. Scrape down sides of bowl and continue to beat until
caramel is fully incorporated.
Recipe from Martha Stewart Cupcakes