It’s that time of year here…that yummy cup of frou frou coffee just whispers your name until you find yourself nestled into an armchair at the local coffee shop watching it snow and sipping a mocha or a latte. One with chocolate drizzled on top…or caramel.
Why not capture those flavors in a cupcake?
These yummy treats are coffee-infused chocolate cupcakes filled with creamy caramel and topped with coffee buttercream.
Oh. My.
Bring it on winter!
Ingredients:
Cupcakes:
- One boxed chocolate cake mix (plus water, oil and eggs to make according to box)
- 1/4c milk (warmed)
- 2 T instant coffee granules
Caramel Cream Filling:
- 1 cup sugar
- 1/2 c. water
- 1 c. heavy whipping cream
- 1 T. powdered sugar
Frosting:
- 2 sticks (8 oz.) salted butter
- 2 sticks (8 oz.) unsalted butter
- 3 c. powdered sugar
- 2 T. vanilla
- 2 T. instant coffee granules
Directions:
Cupcakes:
- Place 2 T. instant coffee granules into milk and stir. Allow this to sit and dissolve.
- Make mix according to box
- Add coffee/ milk mixture to cake batter and blend well.
- Scoop into 24 cupcake liners in cupcake tins and bake at 350F degrees for about 20 minutes.
- Remove from tins immediately and allow to cool on counter.
Caramel Filling:
- Combine sugar and water in a medium saucepan and bring to a boil. Stir constantly and cook until mixture turns a caramel brown color. (about 10 minutes)
- Remove from heat and slowly add cream, whisking vigorously (this will spit and splatter as you add it, so use caution!).
- Chill in refrigerator until cold. (I did this the night before and just left it overnight)
- When mixture is cold, add powdered sugar and beat on high until creamy and smooth.
Frosting:
- Add 2T vanilla and 2T instant coffee granules together in a small bowl and allow the coffee to dissolve.
- Place butters and powdered sugar in a large mixing bowl and beat on high until very fluffy.
- Add vanilla/coffee mixture and beat until well combined.
- Core cupcakes and pipe caramel filling inside.
- Pipe frosting on top and sprinkle with a little cocoa powder.
My thoughts: Goodness, I love these cupcakes. The filling is a touch fussy since you need to chill it until cold, but I have to say that it is WORTH the wait. I’m on a diet and I took ONE bite (to get a picture of the filling, of course..!) and I couldn’t stop. I had to finish the cupcake. I blew my diet for this cupcake…it is just so good. Two people have asked for *just* a bowl of the coffee buttercream frosting…haha!
Sigh. I will dream of these cupcakes until the diet is over….in two months….and then I will eat 3 of them.
Make these and enjoy them on my behalf!!!! ~r
In other (non-recipe!) news, I finally have a DSLR camera! (Nikon D5200) Yay! I feel like my photos are a little off as I adjust to it though. I had a system for making my point and shoot work for me and now I’m trying to adjust my system to get the right lighting and exposure. I previously used a homemade light box to control my lighting and now I’m just so excited to sit down at a coffee shop and take pictures using natural light. Yesterday I met my friend Ben for coffee and before he could take a bite or sip of his treats I was like, “WAIT!!! I have to take a picture of that!” So much fun. So my apologies for my fairly awful pictures in this post– I’m learning!!!
Yummy coffee shop treats (and practice with my new camera!)
Want some other winter dessert ideas? Click on the image to be taken to the recipe.
EASYBAKED 
Your cupcakes are beautiful, I love the creamy filling and the frosting is fantastic, what tip di you use to pipe the icing on? You did it beautifully!! They look and I know they taste delicious!
Thank you! I used a Wilton brand 1M tip. Cupcakes are the only thing I can decorate~ I guess thats why I make so many of them here!!
Well, you do it well. It is harder (at least for me) than it looks on those how to video’s. Thanks.
It is hard at first. I started on mini cupcakes because they are just a smaller swirl- and easier, I think! I used to pipe a whole batch of minis and then scrape all the ugly frostings back into the bag to re-pipe until I was happy- lol!
Thats a great idea, I should scrape the icing back in the bag and start over. Duh, I never thought of that. One of those slap your head moments. Good thinking,
Lol…I’m so lazy that I’ve even gotten those mini muffins to practice on- that way you don’t even have to bake the cupcakes! 😉
Oh now thats a really good idea, wow, do I make things hard on myself!!
The cupcakes look perfect and your photography is gorgeous!
Thank you! I’m so unhappy with the photos this week…but we are our own worst critics I guess. Hope you have a good weekend!!
Because I’m lazy, I want to know…What do you think would happen if you just took an actual carmel and stuck it in the middle of the batter and dropped more batter on top? Would it soak into the cupcake and disappear or would it stay soft and gooey?
Love it! I’ve tried using caramels in lots of things and they stay fairly intact (although tend to sink to the bottom). They are soft right out of the oven, but then as the dessert cools they harden up again and when you bite into the dessert they come out of the center as a chunk of chewy caramel. If you want a caramel filling easier than this, try making the Fun-da-Middle cupcake mix with the cream filling included and just add a bit of caramel ice cream topping. Yours was a great idea though– I’m always about making things easier!!
These look amazingly decadent. I’m such a sucker for chocolate, caramel, and coffee together! As always, love your pictures. 🙂
Thank you dear Leah!! 🙂
omg that caramel cream filling – Give me a big bowl of that! with a cupcake on the side heehee 😉 Seriously though gorgeous cupcakes!
This looks utterly heavenly my friend, yum!
Cheers
Choc Chip Uru
Oh my!! I love the filling and the entire cupcake! Looks delicious 🙂
Wow, the filling (and cupcake of couse) looks delicious! Have fun with your new camera! They are so much fun!
Thanks! I’m really enjoying the learning process- I feel like I’m getting to know a new friend- taking it with me everywhere I go! 🙂
1000 kinds of awesome in these photos. Yummy cupcakes!
Thank you!!!!
Those cupcakes look divine! Look at the creamy filling! Have fun with your new camera!!
Thank you!!!!
That ooozing, drooling picture above. Just love.
haha– drooling…love it! Thank you!
they look super yummy cant wait to make some =)
I hope you get a chance to try them!!!!! 🙂
Oh WOW –these look so good! I love anything with coffee in it. I especially love that filling oozing out! Thanks for posting.
I’m slightly addicted to coffee myself…! You’re welcome– enjoy!
The cupcakes look gorgeous and that yummy filling is so tempting!
Thank you!!!!
Love your blog!! Great desserts and decorating tips as well as the photography. All awesomely well done!! 🙂
Thanks also for viewing my blog, Savor the Food. I hope you return to view some more. We would appreciate your comments and readership.
Chef Randall
savorthefood.wordpress.com
Thank you!!
I can’t believe that your older photos were done with a point and shoot! They are incredible. Now, with a DSLR, you are destined for total food photo greatness.
I am just like you, too….”Wait!! Don’t eat that until I get a photo!” **laughs**
Oh, and those cupcakes are swoon inducing. Yum!
Aw– thank you! If you look at my 1st year of photos they are pretty bad…lol! Someone told me I should “outgrow” my point and shoot before I invested in a nice camera. It was good advice…I learned a lot! Now I have SO much more to learn!!!
I have three question , is a teaspoon of powdered sugar?, how much cupcakes can i fill with this filling and you think that a chocolate cupcake filled with this filling and topped with meringue will be ok?
I like your recipes, looks really good 🙂
Hi– it is a tablespoon of powdered sugar. This filling should fill 24 cupcakes. I think it would be great in chocolate cupcakes, I’m not a huge fan of meringue, but I know I am in the minority 🙂 Give it a try! Have fun!!!
Thanks you very much,i think this recipe is delicious, I only haved a little problem,My landfill turn out to be more liquid than yours,what do you think that could be happened?
Do you mean your filling? You could always add a little more powdered sugar to thicken it up.
My filling* Sorry XD, ok, thanks 😀
Sure- I hope that helps!!! 🙂
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do these have to be refrigerated?
Because of the filling, I would. They would be fine at room temp for awhile, but I’d store in the fridge and then allow them to warm to room temp before serving (cold buttercream frosting is HARD- so be sure to let them warm!) 🙂
I’m curious as to how you filled the cupcakes–did you pipe the caramel inside, or did you cut a hole in the top and hid it with the icing?
My favorite way to fill a cupcake it to cut a core out, save it, fill the cupcake and then place the top of the core back on. Then frost. I use a cupcake corer to make it really easy. You can find them almost anywhere – I know Michaels has them. It takes almost no time at all to core with this inexpensive little tool. Have fun!!!
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I did not enjoy these. The cupcakes never rose and the caramel cream tasted nothing close to caramel
I’m so sorry they didn’t work out for you! I use a cake mix for these cupcakes, which make them fairly consistent as far as successfully working. I’m not sure if you tried a different recipe, but using the boxed mix they should rise just fine. I just love this frosting, but everyone has different tastes! Hope you get a chance to try a different easybaked recipe with more success!!
My filling did not turn out. As it boiled all of a sudden my water had evaporated and I was left with sugar. Should there have been butter in with this. Hesistent to try it again
I’m so sorry your filling didn’t turn out! There isn’t any butter in it, but it sounds like maybe it got too hot. If you are brave enough to try it again, try bringing it to a boil and then turning your heat down a little while letting it boil. Best of luck!
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