Salted Caramel Mocha Cupcakes
Servings: 12
Ingredients
For the Cake:
- ½ c strong coffee
- 2 teaspoon instant coffee
- 1 ⅓ c all-purpose flour
- ⅓ c baking cocoa
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1/c c butter, unsalted room temperature
- ½ c sugar
- ½ c brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ c whole milk
- flaked sea salt
For the Frosting
- 1 c heavy whipping cream
- ½ c powdered sugar
- ½ c "Tiramisu" Mascarpone cheese plain can be used if you can't find the flavored version
- 1 Tb vanilla extract
- 1 Tb coffee liqueur
For the Caramel
- ¾ c heavy cream
- ⅓ c butter cut in pieces
- 1 teaspoon vanilla extract
- ¼ c water
- 1 ¼ c sugar
Instructions
Cake
- Preheat your oven to 350 degrees. Line a standard muffin tin with cupcake papers.
- Combine the coffee and instant coffee, set aside to cool. In a bowl, combine the flour, coca, baking soda, baking powder, and salt. Set aside.
- In your mixing bowl, beat together the butter and sugars until fluffy. Mix in the egg. To your coffee, add the milk and vanilla.
- Mix half of the coffee mixture to the sugar mixture, mix completely.
- Mix in half of the flour mixture, mix completely. Repeat with remaining ingredients.
- Scoop into the baking pan.
- Bake 17-18 minutes or until they test done with a toothpick.
- Allow the cupcakes to cool for about 10 minutes, then remove them from the pan and cool completely.
- Prepare the caramel sauce (below), and allow that to cool completely before making the frosting.
Frosting
- Beat all of the ingredients in a chilled bowl until fluffy and firm.
Caramel
- Prepare your cream, butter, and vanilla; have it ready near your cooking space. In a large saucepan (at least 2-quart), combine the water and sugar. Whisk together over medium heat until dissolved. Turn up the heat fairly high and allow to boil until it reaches a golden honey color.
- Do not stir it while it is boiling, just swirl the saucepan as needed. When the sugar syrup is a golden color, add in the remaining ingredients while stirring briskly.
- ***Be careful that it doesn't cook over!!!***
- Remove from heat and continue to stir until the butter is completely melted and incorporated. Pour into a jar and use as desired. Store extras in a closed jar in your fridge. The sauce will last about 2 weeks.
Prepare the cupcakes.
- Spread about a teaspoon of caramel sauce on the top of the cupcake. Frost the cupcakes with the frosting.
- Place about 1/2 cup of caramel sauce in a ziplock bag.
- Cut off one of the very tips of one of the corners of the bag.
- Drizzle the caramel over the tops of the cupcakes.
- Chill for an hour or more.
- The frosting is whipped cream based, so you want it to "set."
- When ready to serve, sprinkle a pinch of salt on the tops of the cupcakes.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/salted-caramel-mocha-cupcakes/Nutrition
Serving: 1c | Calories: 433kcal | Carbohydrates: 57g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 274mg | Fiber: 1g | Sugar: 44g
