Tuesday, June 21, 2011

Caramel Coffee Cupcakes

Coffee used to be part of my morning ritual, everyday.  I have really cut back in the last few years, but every now and then I get a craving for Caramel Macchiato which can only be satisfied by waiting in line at StarBucks.  One particular day, as I was growing more and more impatient ( I know, what you're thinking...sweet innocent me being impatient?  No way, not this angel.) I got the urge to combine coffee with cupcakes.  Lucky me, StarBucks had a special on their Caramel Via packets.  Now, fast forward about 6 months (Me...procrastinate?  Not in a million years.).  Husband?  Out of town.  Baby?  Fast asleep.  Dog?  Upside down and drooling on the couch.  Mama?  Battling a sweet tooth from the underworld.  This, my friends, is when I remembered that glorious purchase 6 months ago.  I love me for thinking ahead.  Almost as much as I love cupcakes.....almost.

What you'll need:

For the cupcakes:
1 1/2 cups all purpose flour
2/3 cup sugar
1/2 cup unsalted butter (at room temperature)
3 eggs
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 (3.4 oz) box of butterscotch pudding mix (unprepared)
1/2 cup milk
4 tablespoons strongly brewed coffee (I used Caramel Flavored StarBucks Via)

For the Frosting:
1 (8 oz) container frozen whipped topping (thawed)
1 (3.4 ox) box butterscotch pudding mix (unprepared)

For the Topping:
12 teaspoons caramel sauce (one teaspoon for each cupcake).  I used Hershey's Caramel syrup.


Preheat oven to 350°.  Line 12 count muffin pan with cupcake liners.

1.  Prepare coffee according to package directions.  Set aside and allow to cool completely.
2.  Cream together 1/2 cup butter and 2/3 cup sugar until smooth.
3.  Add eggs one at a time.  Mixing well after each.
4.  In a separate bowl, whisk together flour, baking powder, pudding mix, and salt.
5.  To the butter and sugar mixture, alternate adding flour mixture and milk, beginning and ending with flour mixture.  Mix well after each addition.
6.  Stir in 4 tablespoons of cooled coffee.
7.  Pour into paper cups and bake at 350° for 25-30 minutes.
8.  Remove from oven and allow to cool completely before frosting.

For the Frosting:

In a large bowl, stir together whipped topping and pudding mix until streaks disappear.  Spread onto completely cooled cupcakes.  Top with 1 teaspoon caramel sauce.

***NOTE*** Store cupcakes in the refrigerator.  The whipped frosting will melt if left at room temperature.



Saw these on Tasty Kitchen. This looks delish! I'm a new follower.

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