Cupcake Hero {September}

This month’s secret ingredient for Cupcake Hero is…..

CAFFEINE!

How fun is that?!?!  I had several ideas for what I could do with this, but so far I’ve only created one cupcake.  A spin-off of my absolute favorite espresso drink:  The Caramel Latte.  I developed a Caramel Latte Cupcake, and everyone who tried it LOVED it!  I used to work at a local coffee shop, and we would top the Caramel Lattes with whipped cream and a drizzle of caramel on top.  So, I mimicked that with the frosting and a caramel drizzle. 

It is a Caramel-Espresso flavored cupcake, with a rich, thick caramel filling, topped with Espresso-laced Buttercream and drizzled with more of that luscious caramel filling.

My mouth is watering just thinking about these again!

 

CARAMEL-ESPRESSO CAKE RECIPE:

1 white cake mix*

1 cup flour

1 cup sugar

1 tbsp instant espresso powder

1/2 cup caramel coffee creamer

1/2 cup very strong espresso

1/3 cup oil

3 eggs

1 cup sour cream

1/3 cup Dulce De Leche**

Mix cake mix, flour, sugar and espresso powder together in mixer bowl.  Add coffee creamer, espresso and oil; mix well.  Add eggs one at a time, beating after each addition to incorporate egg.  Add sour cream, beating well.  Add Dulce De Leche, beating until smooth.

Scoop into muffin tins lines with cupcake papers, filling tins 2/3 full.

Bake at 350 until cupcakes test done.  Let cool 5 minutes, remove from tins to wire racks and let cool completely.

Once cooled, cut a hole out of the center of each cupcake.  Fill each cupcake with Dulce De Leche.

*You can use your favorite scratch recipe if you’d like…but honestly, I like using a mix because it turns out perfect every time.

**You can find Dulce De Leche in the Latin food aisle of your grocery store.
ESPRESSO-LACED BUTTERCREAM:

Basic Buttercream (Use your favorite recipe)

1/4 cup strong espresso

2 tbsp finely ground instant espresso powder

Powdered sugar, if needed
Prepare your favorite buttercream.  Add strong espresso, mixing well.  Add powdered sugar, if needed, to reach desired consistency.  Stir in instand espresso powder.

Pipe swirls of Espresso-Laced Buttercream on top of each cupcake.

Place some Dulce De Leche in a piping bag and snip off the end.  Pipe zig-zag designs on the top of each cupcake.

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2 thoughts on “Cupcake Hero {September}

  1. Hi
    In the uk you can use tinned carnation caramel dulce de leche its with the condensed milk! thanks for this recipe its fab!

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