Today's Recipe - Completely Irresistible Caramel Frappuccino Cupcakes
There are cupcakes, and then there are CUPCAKES. These caramel frappuccino cupcakes definitely fit in the latter category. If you like frappuccino in a cup, you will simply flip for these.
From Sweet Tooth, the base is a marvelous mocha cupcake. It's then filled with caramel, and topped with a whipped cream frosting and more caramel sauce on top. I'm seriously drooling just thinking about them.
For the cupcakes:
1-3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk
1/2 cup vegetable oil
3 large eggs, at room temperature
1 tsp vanilla extract
1 cup freshly brewed, hot coffee
1 tsp espresso powder
Preheat the oven to 350 degrees and line 18 muffin tins with cupcake liners.
In a medium sized bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
Brew the coffee and dissolve the espresso powder in the coffee.
In the bowl of an electric mixture, beat buttermilk, oil, eggs, and vanilla together on medium speed until well combined.
With the mixer on slow speed, add the dry ingredients in 3 batches, mixing until only just incorporated.
Add the coffee and stir until combined, scraping the bottom of the bowl with a rubber spatula.
Fill cupcakes liners a little more than halfway (don't put too much in!), and bake for 14-16 minutes, or until cake tester comes out clean.
For the Whipped Cream Frosting:
2 cups heavy cream
1/4 cup granulated sugar
1 tsp vanilla
It's best to chill your bowl and whisk attachment before whipping the cream for the fastest results, so remember to stick your clean bowl in the freezer for a few minutes after you're done making the cupcakes.
Once cooled, beat the heavy cream on high speed until stiff peaks form.
Add the sugar and vanilla and beat further until incorporated.
Place frosting in a piping bag with a large round tip and decorate cupcakes as desired.
For the Easy Caramel Sauce:
1/2 cup heavy cream
3 tbsp butter
3 tbsp light corn syrup
1-1/2 cup packed light brown sugar
Combine all ingredients in a saucepan, bring to a boil, and boil briskly for 3 minutes, stirring occasionally.
Cool before placing in a piping bag or plastic squeeze bottle (If you plan to refrigerate before use, make sure to use plastic wrap touching the top layer to help prevent crystallization).
Once the cupcakes are cooled, use a serrated knife to cut out a small cone-shaped chunk from each cupcake.
Fill with caramel, cover hole with slice of cake, top with frosting, and drizzle more caramel on top.
Recipe yields 18 cupcakes