Have you ever craved a blissful coffee fix that plays on your taste buds and sweet tooth at the same time? Well, let me introduce you to my favorite way to satisfy that craving: Coffee Cupcakes with Coffee Caramel! These delightful treats are perfect for anyone looking to elevate their baking game and indulge in the rich, robust flavor of coffee.
Not only are these cupcakes quick to whip up, but they also double as a real crowd-pleaser at any gathering. They feature a moist sponge that sings with coffee notes, topped with a silky coffee buttercream and an irresistible drizzle of homemade coffee caramel sauce. Each bite is a little piece of heaven that will have your friends and family begging for the recipe.
And there's more fun ahead! Whether you're an experienced baker or just dipping your toes into the world of cupcakes, I've got tips and variations to ensure you nail this recipe on the first try. So, ready to get your hands floury and transform your afternoon routine? Scroll down to savor the magic!
Why are Coffee Cupcakes with Coffee Caramel irresistible?
Irresistible Flavors: Each bite bursts with the deep, aromatic essence of coffee paired perfectly with luscious caramel.
Uncomplicated Process: Even novice bakers can master these cupcakes with ease, making them a go-to for any level.
Stunning Presentation: Topped with silky buttercream and a glossy caramel drizzle, these cupcakes dazzle at any gathering.
Endless Versatility: Customize by swapping instant coffee with espresso for a richer flavor or add nuts for crunch!
Plus, for the ultimate coffee experience, pair them with a caramel mocha latte while you savor your freshly baked delights!
Coffee Cupcakes with Coffee Caramel Ingredients
For the Cupcakes
• Butter (unsalted, softened) – Adds richness and structure to create a moist base.
• Caster Sugar – Sweetens the cupcakes while providing moisture and tenderness.
• Dark Muscovado Sugar – Deepens color and adds a unique sweetness and moisture.
• Plain Flour (All-purpose) – Provides essential structure and binding.
• Cocoa Powder – Enhances the flavor with a subtle chocolate note and color.
• Baking Powder – Acts as a leavening agent for that perfect rise.
• Plain Yoghurt (full fat) – Contributes moisture and helps create a tender crumb.
• Eggs (large, free-range) – Binds the batter together and adds richness.
• Instant Coffee Granules – Infuses the cake with rich coffee flavor; remember to dissolve in hot water first!
For the Coffee Caramel
• Caster Sugar – Sweetens and caramelizes, creating a rich texture.
• Double Cream (heavy) – Adds a luxurious creaminess and smooth texture.
• Instant Coffee Granules – Enhances the caramel with deep coffee flavors.
• Butter – Provides richness and depth in taste.
• Salt – Balances sweetness and enhances flavors in the caramel.
For the Coffee Buttercream
• Butter (unsalted, softened) – Gives structure and creaminess to the buttercream.
• Icing Sugar – Sweetens and helps form a stable frosting.
• Instant Coffee Granules – Adds a punch of coffee flavor to the buttercream.
• Double Cream (heavy) – Lightens the buttercream for a luxurious finish.
Optional Extras for Decoration
• Dark chocolate (roughly chopped) – Introduces texture and a delightful flavor contrast.
• Sprinkles – Brightens up your cupcakes with a fun decorative touch!
Get ready to whip up some Coffee Cupcakes with Coffee Caramel that will leave everyone asking for seconds!
Step-by-Step Instructions for Coffee Cupcakes with Coffee Caramel
Step 1
Begin by preheating your oven to 180°C (356°F) and lining a muffin tin with cupcake cases. In a small bowl, dissolve the instant coffee granules in a couple of tablespoons of hot water, stirring until smooth. In a large mixing bowl, cream together the softened butter, caster sugar, and dark muscovado sugar until light and fluffy, about 5 minutes. Next, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, mix in the dissolved coffee and yoghurt until combined, creating a luscious batter.
Step 2
In another bowl, sift together the plain flour, cocoa powder, and baking powder. Gradually fold this dry mixture into the wet ingredients, ensuring not to overmix. The batter should be smooth and slightly thick, filled with rich coffee flavor from the Coffee Cupcakes. Once combined, carefully spoon the batter into the prepared cupcake cases, filling each about two-thirds full to allow for rising. Place the muffin tin in the preheated oven and bake for approximately 20-25 minutes, or until a toothpick inserted in the center comes out clean and the tops are evenly browned.
Step 3
Once baked, carefully remove the muffin tin from the oven and allow the cupcakes to cool in the tin for about 5 minutes. Then, gently transfer the cupcakes to a wire rack to cool completely. This step is crucial for achieving the perfect texture; letting them cool entirely ensures the frosting won’t melt when applied later. Your Coffee Cupcakes with Coffee Caramel will be light and airy, ready for their delicious toppings!
Step 4
While the cupcakes are cooling, it’s time to make the coffee caramel. In a small bowl, dissolve the instant coffee granules in hot water, similar to the first step. In a saucepan over medium heat, combine the caster sugar. Allow it to melt without stirring, swirling the pan gently until it turns a beautiful amber color, approximately 5-7 minutes. Once the sugar has caramelized, quickly add the butter, double cream, dissolved coffee, and salt, stirring until the mixture is smooth and molten. Set aside to cool slightly and thicken.
Step 5
Now, let’s prepare the coffee buttercream! In a mixing bowl, beat the softened butter until creamy and smooth, about 3 minutes. Gradually add the icing sugar, mixing until fully incorporated. Next, mix in the dissolved coffee and a splash of double cream, whipping until light and fluffy. This coffee buttercream should be spreadable but firm; add a bit more cream if needed. The rich, coffee-infused buttercream will perfectly complement your cupcakes and elevate their flavors.
Step 6
Finally, assemble your stunning Coffee Cupcakes with Coffee Caramel! Use a piping bag fitted with your preferred tip to pipe the coffee buttercream onto the cooled cupcakes in a swirl, making sure to cover the tops evenly. Once frosted, take your irresistible coffee caramel and drizzle it generously over each cupcake. To take it a step further, garnish with chopped dark chocolate or colorful sprinkles for added flair. Now, delight in your creation, as these coffee cupcakes are sure to impress!
What to Serve with Coffee Cupcakes with Coffee Caramel?
Create an enchanting coffee experience with delightful pairings that complement these indulgent treats!
- Caramel Mocha Latte: A sip of this luxurious drink heightens the coffee flavors in the cupcakes, creating a cozy pairing.
- Vanilla Ice Cream: The creamy sweetness of vanilla ice cream contrasts beautifully with the rich coffee, elevating each moment.
- Chocolate Espresso Beans: These crunchy bites offer a delightful texture and burst of flavor that enhances the coffee experience.
- Fresh Berries: Juicy berries add a refreshing burst that balances the sweetness of the cupcakes, creating a harmonious dish.
- Nutty Biscotti: Crispy and crunchy, the nutty biscotti perfectly complement the soft texture of the cupcakes, inviting a delightful dip!
- Whipped Cream Topping: A generous dollop of airy whipped cream on the side adds a cloud-like texture, enhancing every divine bite.
For the ultimate coffee celebration, serve with a luscious latte or rich chocolate drink; it’s an indulgent coffee lover's dream!
Expert Tips for Coffee Cupcakes with Coffee Caramel
• Accurate Measurements: Use digital scales for precise ingredient amounts. This ensures a successful bake and avoids dense cupcakes.
• Coffee Dissolution: Always dissolve instant coffee granules in hot water first; adding them directly can lead to an uneven flavor.
• Don’t Overmix: When combining the dry and wet ingredients, fold gently to keep the batter airy and light for those irresistible cupcakes.
• Cool Completely: Allow the cupcakes to cool on a wire rack before frosting. This prevents the buttercream from melting and ensures a beautiful finish.
• Flavor Variations: Experiment with instant espresso for a bolder coffee flavor; reduce the quantity to adjust the taste to your liking.
Make Ahead Options
These decadent Coffee Cupcakes with Coffee Caramel are perfect for meal prep aficionados! You can make the cupcakes and coffee caramel up to 24 hours in advance. Simply cool the cupcakes completely and store them in an airtight container at room temperature to maintain their moist texture. The coffee caramel can also be prepared ahead and refrigerated in a sealed jar. When you're ready to serve, whip up the coffee buttercream (which can last up to 3 days in the fridge) and assemble by piping it onto the cool cupcakes before drizzling with the caramel. This way, you’ll always have delightful treats ready to impress, making your busy weeknights just a little sweeter!
How to Store and Freeze Coffee Cupcakes with Coffee Caramel
Fridge: Keep your cupcakes in an airtight container lined with parchment paper for freshness, and they will last up to 3 days.
Freezer: Freeze unassembled cupcakes in an airtight container for up to 2 months. Decorate with buttercream and caramel after thawing for best results.
Reheating: To enjoy them warm, microwave chilled cupcakes for 10-15 seconds. Avoid reheating decorated cupcakes, as this can melt the frosting and caramel drizzle.
Coffee Cupcakes with Coffee Caramel Variations
Embrace your creativity and adapt these cupcakes to suit your taste and diet!
- Espresso Power: Swap instant coffee granules for instant espresso powder for a bolder coffee flavor. Just reduce the amount by half for a milder touch.
- Dairy-Free Delight: Use coconut oil and almond milk yogurt for the cupcakes and a dairy-free cream alternative for both the caramel and buttercream. A nutty twist enhances the flavors!
- Nutty Crunch: Add chopped walnuts or hazelnuts to the batter for a delightful crunch. These nutty notes beautifully contrast the lush caramel.
- Chocolate Lovers’ Dream: Fold in dark chocolate chips into the batter. Melted chocolate creates pockets of gooey goodness that meld wonderfully with the coffee!
- Cocoa Twist: Replace half of the plain flour with cocoa powder for an added chocolate dimension, enriching the flavor profile in every bite.
- Salted Caramel Whirl: Add a pinch of sea salt to the caramel sauce for a sophisticated sweet-salty flare that elevates every cupcake into gourmet territory.
- Spice It Up: Introduce a hint of cinnamon or cardamom to the batter for a warm, aromatic twist that complements the coffee beautifully.
- Vegan Option: Substitute flax eggs for regular eggs and coconut cream for the buttercream. These changes will create a light treat that everyone can enjoy!
Coffee Cupcakes with Coffee Caramel Recipe FAQs
How do I select the best coffee for my cupcakes?
Absolutely! Use high-quality instant coffee granules for the best flavor. Look for products that are 100% arabica for a rich taste. If you prefer a bolder flavor, consider using instant espresso powder instead, reducing the amount by half to avoid overpowering the cupcakes.
How should I store leftover cupcakes?
Very simple! Place your leftover cupcakes in an airtight container lined with parchment paper. They will stay fresh for up to 3 days in your fridge. Be sure to keep them in a cool, dry place to maintain their delightful texture.
Can I freeze Coffee Cupcakes with Coffee Caramel?
Yes, indeed! To freeze, it’s best to store unassembled cupcakes in an airtight container for up to 2 months. When ready to enjoy, thaw them in the refrigerator overnight and decorate with buttercream and caramel once they've reached room temperature for ideal results. This method preserves the cupcakes' individual flavors and textures beautifully.
What if my caramel is too hard?
No worries! If your coffee caramel hardens too much, simply reheat it gently in a saucepan over low heat, adding a splash of heavy cream to soften it. Stir continuously until you achieve a smooth, pourable consistency. This will bring your luscious caramel back to life!
Are these cupcakes suitable for those with nut allergies?
Absolutely! The recipe itself does not include any nuts, making it a safe choice for nut allergies. However, if you're using sprinkles or chocolate for decoration, double-check the packaging, as cross-contamination can occur during processing. Always prioritize the safety of your loved ones!
How can I enhance the flavor of the cupcakes?
For an extra flavor kick, you can enhance your cupcake batter by adding a teaspoon of vanilla extract or a tablespoon of coffee liqueur. These ingredients complement the rich coffee flavor and create a more profound taste experience. Remember, the more the merrier when it comes to flavor!
Indulgent Coffee Cupcakes with Irresistible Coffee Caramel
Ingredients
- 115 grams unsalted butter softened
- 200 grams caster sugar
- 100 grams dark muscovado sugar
- 190 grams plain flour all-purpose
- 30 grams cocoa powder
- 1 teaspoon baking powder
- 150 grams full-fat plain yoghurt
- 2 large free-range eggs
- 2 teaspoons instant coffee granules
- 200 grams caster sugar
- 100 ml double cream heavy
- 2 teaspoons instant coffee granules
- 30 grams unsalted butter
- ½ teaspoon salt
- 115 grams unsalted butter softened
- 200 grams icing sugar
- 2 teaspoons instant coffee granules
- 100 ml double cream heavy
- 100 grams dark chocolate roughly chopped
- 50 grams sprinkles
Instructions
- Preheat your oven to 180°C (356°F) and line a muffin tin with cupcake cases. Dissolve the instant coffee granules in hot water. Cream together butter, caster sugar, and dark muscovado sugar until light and fluffy. Add the eggs one at a time, then mix in the dissolved coffee and yoghurt.
- Sift together plain flour, cocoa powder, and baking powder. Gradually fold this into the wet mixture. Spoon the batter into the cupcake cases and bake for about 20-25 minutes.
- Once baked, allow the cupcakes to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
- Make the coffee caramel by dissolving the instant coffee in hot water. In a saucepan over medium heat, melt the caster sugar until amber, then add butter, double cream, dissolved coffee, and salt, stirring until smooth.
- Prepare the coffee buttercream by beating softened butter until creamy. Gradually add icing sugar, then mix in the dissolved coffee and a splash of double cream.
- Assemble the cupcakes by piping coffee buttercream onto the cooled cupcakes and drizzling coffee caramel over the top.
Notes
- Use digital scales for precise ingredient amounts.
- Always dissolve instant coffee granules in hot water first.
- Fold gently when combining dry and wet ingredients.
- Allow cupcakes to cool completely before frosting.
- Experiment with instant espresso for a bolder coffee flavor.
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