Coffee Cupcakes With Coffee Caramel Recipes

CUBAN COFFEE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin pan with 12 cupcake liners.
• Combine the flour, sugar, baking powder, salt and eggs into the bowl of an electric stand mixer. Whip the ingredients for 8 minutes on high speed. Scrape down the bowl, and add the liquid shortening and milk. Mix 8 more minutes at medium speed. Gently fold in the instant espresso granules. Fill the cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely.
• For the caramel filling: Stir the dulce de leche, toffee bits and instant espresso granules together until fully combined. Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged.
• For the buttercream: Bring the sugar and 2 ounces water to a boil in a medium saucepot. Place the egg whites into the bowl of an electric stand mixer. When sugar syrup reaches 238 degrees F on a candy thermometer, begin whipping the egg whites. Cook the sugar syrup to 250 degrees F, and slowly pour the syrup into the whipped meringue. Whip on high speed until the meringue cools and stiff peaks are formed. Mix in the softened butter and coffee extract. Place into a piping bag fitted with a large star tip.
• For the pipettes: Bring the sugar and 2 ounces water to a gentle simmer. Remove from the heat and stir in the instant espresso granules. Fill 12 chemistry pipettes with the syrup.
• To assemble: Using an apple corer, remove the center core of the baked cupcakes and fill with coffee-toffee Cuban caramel filling. Pipe espresso swirl buttercream generously on top of the cupcakes. Sprinkle coffee and milk crispies on top of the cupcakes. Insert 1 Cuban coffee syrup pipette into each cupcake and place a chocolate plaque on top.

COFFEE CUPCAKES WITH COFFEE CARAMEL

Steps:

• Preheat oven to 170C/ 325F/ GM3 and line a cupcake tin with paper cupcake cases
• Dissolve the coffee granules in 1 tablespoon of freshly boiled water - stir until fully dissolved
• Use electric beater to cream the butter and sugars together until light and fluffy (2-3 minutes)
• Add the eggs, one at a time, beating well between each addition. Don't worry if the mixture looks curdled, the cakes will still bake nicely
• Beat in the coffee and yoghurt
• Sieve the flour, cocoa powder and baking powder into the bowl and mix in (it's best to use a large metal spoon to fold the ingredients together until just combined)
• Divide the cake batter between the cupcake cases (filling each one around ⅔ full) then bake for approximately 20 minutes (a cocktail stick poked into the centre should come out clean)
• Transfer to a wire rack and let the cakes cool completely
• Dissolve the coffee granules in 10ml freshly boiled water
• Spread the sugar out in a small, heavy-based saucepan in an even layer. Set the pan over a low heat and allow the sugar to gradually melt. As it melts you can gently swirl the pan a couple of times to ensure the caramel cooks evenly, but do not stir it
• Once the sugar has melted, the caramel will begin to darken. Continue to let it cook until it reaches a lovely amber colour (but keep a close eye on the caramel as it can burn easily)
• Next add the butter, cream, coffee and salt (the mixture may splutter slightly, so be careful)
• Heat gently until the caramel returns to a smooth consistency then pour into a heatproof jug or bowl and allow to cool. There is no need to boil it to a certain temperature as we do not want the caramel to get too thick to pour when cold
• Dissolve the coffee in 1 tablespoon freshly boiled water
• Use electric beaters to beat the butter until smooth
• Add the icing sugar, a little at a time, and beat until smooth
• Beat in the coffee and double cream and keep on mixing until all ingredients are well blended and the icing looks smooth and thick
• Put the buttercream into an icing bag fitted with a suitable nozzle and pipe a generous amount onto each cupcake
• Drizzle the (cold) caramel sauce over each cupcake
• Optional: scatter chocolate or sprinkles over the top

BANANA-COFFEE CARAMEL-FILLED CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 22 regular-size muffin cups. In small bowl, dissolve 2 teaspoons coffee granules in 1 tablespoon boiling water; set aside to cool. In another small bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
• In large bowl, beat 1/2 cup butter and 1 1/2 cups granulated sugar with electric mixer on high speed about 2 minutes. Beat in mashed bananas and 1 teaspoon vanilla. Beat 30 seconds. Add eggs; beat on high speed 1 minute, scraping sides of bowl frequently. On low speed, add flour mixture, about one-third at a time, and sour cream, about half at a time, beating just until combined. Stir in cooled coffee mixture.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
• Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in 1-quart heavy saucepan, heat 1/2 cup granulated sugar and 2 tablespoons water over medium heat, swirling saucepan until sugar is dissolved. Increase heat to high; cover and boil 2 minutes. Uncover; continue boiling until sugar is dark amber in color. Remove from heat. Beat in 1/4 cup butter with whisk until smooth. Beat in 1/4 cup whipping cream. When cream is thoroughly mixed in, beat in 1 teaspoon vanilla and 1/8 teaspoon salt with whisk. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave milk on High 40 seconds or just until it begins to boil. Stir in 2 tablespoons plus 1 teaspoon coffee granules until dissolved; set aside to cool. In medium bowl, beat 1/2 cup butter and 1/2 cup of the powdered sugar with electric mixer on low speed until blended. Gradually beat in remaining 3 1/4 cups powdered sugar. Add half of the milk mixture; beat on high speed. Add remaining milk mixture, beating until smooth.
• Using melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake. Spoon 1 generous teaspoon caramel filling into each hole. Reserve remaining caramel filling for garnish.
• Frost cupcakes with coffee frosting. Top with whipped cream; drizzle with reserved caramel filling. Garnish with coffee beans.