- 24
- 150 mins
Ingredients
- Topping:
- 1 3/4 cups sugar, divided
- 1/3 cup very hot water
- 3 cups cake flour
- 1 tbsp baking powder
- 1/2 tsp coarse salt
- 1 tbsp espresso powder
- 3/4 cup (12 tbsp) unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 2/3 cup strongly brewed coffee, warm or at room temperature
- 2 1/2 cups cold whipping cream
- 1/2 cup + 2 tbsp powdered sugar, sifted
- 1 tsp vanilla extract, clear if you have it
- 1/4 cup vanilla bean caramel sauce
Preparation
Step 1
A great tip for this multi-step recipe is that once the cupcakes go into the oven, immediately wash and dry the mixing bowl and stick it and the wire whisk attachment in the fridge to chill it before making the whipped cream frosting. A cold bowl keeps the whipped cream chilled better than a warm/room temperature one does. The caramel sauce can be make days (weeks!) in advance – just warm it ever so slightly in the microwave before drizzling it on to the cupcakes.
To make the cupcakes:
Preheat oven to 350° F. Line two 12 cup muffin pans with cupcake liners; set aside.
Spread ½ cup of the sugar out in an even layer in the bottom of a small saucepan. Heat the pan to medium and when the sides of the sugar begin to liquify, start slowly stirring the sugar together until all of the sugar has melted and only liquid remains. (Lower the heat to low if the sugar or liquid sugar begins to brown too quickly. If the sugar clumps, turn the heat to low and let it melt – try not to stir it so it has a chance to heat up slowly.) Once the liquid reaches a deep amber color (you can check this by dropping a little onto a white plate), remove the pan from the heat and slowly pour in the hot water while whisking quickly to incorporate the water into the sugar. Once the caramel mixture is completely smooth, set it aside to cool.
In a medium mixing bowl, stir the flour, baking powder, salt, and espresso powder together until well-combined; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the remaining 1 ¼ cups sugar together at medium-high until they are light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time until they incorporate fully before adding the next, scraping down the sides of the bowl as needed. Mix in the vanilla extract. Stir in the caramel. With the mixer on low speed, add the flour mixture in three additions alternating with two equal additions of the coffee, beginning and ending with the dry ingredients. Allow the ingredients to just incorporate into the batter before adding the next. Scrape down the sides and bottom of the bowl to ensure all ingredients are fully mixed in. Divide the batter evenly between the cupcake liners. Bake for 18-20 minutes until a toothpick inserted into the center of one of the center cupcakes comes out mostly clean, with just a few tiny crumbs clinging to it. Let the pans cool on wire racks for 5 minutes then remove the cupcakes and let them completely cool on the racks before frosting.
To make the frosting:
Pour the whipping cream into a chilled stand mixer bowl fitted with the whisk attachment and beat at medium-high speed until soft peaks are formed. Sprinkle in the powdered sugar and continue to beat the cream until stiff peaks form when you pull the cream up with the whisk. Beat in the vanilla extract until just incorporated. Be careful not to over beat the cream or it will be clumpy when you pipe it.
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Jessica@AKitchenAddiction
Hi. This is my go-to website – I love everything I’ve tried here. Last night, I made the vanilla bean caramel sauce and I agree that it is not to be missed. That said, I have a question about step 2 in these cupcakes. When do I add the caramel mixture to the cupcake batter? I re-read the recipe a few times and realized that I can’t find where it should be added back in. Perhaps when I add the coffee? Thanks!
Elena: This is so nice to hear! And thanks for the head’s up about the caramel. You just mix it into the batter after the vanilla – I just added that.
This is my first time baking.. If possible, can somebody post a tutorial video of making these caramel Frappuccino Cupcakes. My best friend’s daughter had passed away and i wanted to make her cupcakes because i know how much she loves cupcakes.. Thank you and have a blessed day!
question..i made this as a cake and it turned out kinda dense and a little dry ( I know partly because it was just slightly over done) but i was wondering if added vanilla pudding to it if that would moisten it up or just really screw it up? i’m making this for my dads 50th surprise bday and would really appreciate any feed back thanks
I totally loved these cupcakes as they were so I don’t have any suggestions for you about this recipe, I’m sorry. I’ve never made a cake with pudding mix so I really have no idea what it could do to this recipe. The only reason why I think it could have been a dense cake is if you overbeat the batter. You want to allow some of the air to remain in the batter while it bakes – that should make a difference. And yes, bake it less to avoid dryness.
Gorgeous! I definitely have to make this for myself – the caramel frap was my favorite childhood drink!
No, it is not self-rising flour. If you can’t find it where you are: To make cake flour, remove 2 tbsp of all-purpose flour from each measured cup in the recipe and replace them with 2 tbsp cornstarch. (So you take out 2 tbsp flour and add 2 tbsp cornstarch for each cup of flour.) Then sift the flour-cornstarch five times, back and forth between two large bowls. This is how I make cake flour at home and it works great.
I have a competition at work and im totally going to try this recipe! sounds like it will definitely make me win!