A coffee flavored cupcake, caramel frosting and caramel drizzle.
Yield:12 - 14 cupcakes
Skill Level:✽ ✽ ✽
For the Mocha Cupcakes:
6 tablespoons unsalted butter, room temperature
¾ cup sugar
6 tablespoons sour cream, room temperature
½ teaspoon vanilla extract
3 large egg whites, room temperature
1 ¼ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 tablespoons hot water
3 tablespoons instant espresso coffee powder
6 tablespoons milk, room temperature
For the Caramel Frosting:
½ cup salted butter
½ cup shortening
4 cups powdered sugar
5 – 6 tablespoons caramel sauce
1 – 2 tablespoons water or milk
Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
Add sour cream and vanilla extract and mix until well combined.
Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
Combine dry ingredients in a separate bowl. Combine the hot water and espresso coffee powder in a small measuring cup, then add the milk.
Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
To make the frosting, beat the butter and shortening together in a large mixer bowl until smooth.
Add about half of the powdered sugar and mix until smooth and well combined.
Add 4 tablespoons of caramel sauce and and mix until combined.
Add the remaining powdered sugar and mix until smooth.
Add additional caramel sauce and the water or milk, as needed, to get the right consistency frosting and caramel flavor.
Pipe the frosting onto the cooled cupcakes, then drizzle with additional caramel sauce.
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