Caramel Macchiato Chocolate Nutella Cupcakes Recipes

CARAMEL MACCHIATO CHOCOLATE NUTELLA CUPCAKES

Steps:

• 1. Put all dry ingredients in a large bowl and whisk together.
• 2. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
• 3. Add vanilla and espresso to boiling water and add to mixture. Mix well.
• 4. Pour into cupcakes pans and bake at 300 degrees for about 20-25 minutes.
• 5. When done, remove cupcakes from oven and cupcake tin and allow to cool.
• 1. Melt butter in a saucepan.
• 2. Add brown sugar and heavy cream and whisk constantly over medium heat until sugar is dissolved.
• 3. Bring to a boil and allow to boil for 3 minutes, no more.
• 4. Remove from heat and allow to cool for about 15 minutes.
• 5. Transfer caramel to mixer bowl.
• 6. Mix in powdered sugar, beginning with 2 cups and increasing from there until you get the desired consistency. You can add a few tablespoons of cream to make the icing more creamy, if desired.
• 1. Dissolve the espresso powder in the warm water.
• 2. Add about 1 1/2 cups of powdered sugar to the espresso and whisk until smooth. Reserve remaining powdered sugar for later.
• 1. Core the center of the cupcake. (I used the smaller corer from this set that I found at Home Goods, but you can just use a knife if that's what you have)
• 2. Spread about a teaspoon of coffee glaze over the top of the cupcake and inside the hole you made.
• 3. Spoon a large teaspoon of Nutella into the hole in the cupcake.
• 4. Icing cupcakes with caramel frosting.
• 5. Add remaining cup of powdered sugar to coffee glaze to thicken it. Whisk until smooth.
• 6. Drizzle coffee glaze over the caramel icing, then top with sprinkles.