This is the week of my sister’s birthday and I am excited!! 🙂 So, we decided to give her a full week of celebration! Today I made Micah Salted Caramel Mocha Cupcakes!!
Chocolate pound cake, beneath a layer of coffee, caramel, ganache, and salted caramel frosting. Top it off with a caramel drizzle and you have a cupcake that is likely to knock you out! Yes, I know. VERY RICH! Don’t try to eat the whole cupcake in one setting without an entire pot of coffee. 😉 And don’t let the layers intimidate you. The preparation really isn’t time-consuming at all!
I used 8oz disposable coffee cups(un-waxed, paper cups. Not plastic!) but you can use coffee mugs or muffin cups! 🙂
Original Recipe makes 13 rather large cupcakes!
Cake
- 1 1/2 cups butter, softened
- 3 cups white sugar
- 5 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
- 1 cup buttermilk
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon salt
Directions
- Preheat oven to 350 degrees F. Grease and flour a 13 8oz coffee cups. Mix together the flour, cocoa, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes.
After cakes have cooled, add latte layer. Latte Layer:
- 1 pkg cream cheese (softened)
- 2 tbsp milk
- 1 tbsp instant coffee
- 2 cups powder sugar
- Beat all ingredients on high until light and fluffy!
- Spread evenly over each cupcake.
Next spread 3/4 cup caramel evenly over all 13 cupcakes.
Then Ganache:
- 8oz Semi-sweet Chocolate Chips
- 2 tbsp butter
- 3/4 cup heavy cream
- 1 tsp vanilla
- Place chocolate chips and vanilla in a heat proof bowl
- Bring butter and heavy cream to a boil. Then pour over chocolate chips and allow to set for about 4 minutes.
- Whist until smooth and pour evenly over cupcakes!
Now it’s time for the icing!
- 1/2 cup caramel
- 1 tsp salt
- 2 sticks butter (softened)
- 1 pkg softened cream cheese
- 4-5 cups powder sugar
- Cream together the butter and cream cheese.
- Pour in the salt & caramel. Beat until combined.
- Slowly add the powdered sugar, and beat for a few minutes until really light and fluffy. Pipe over Ganache!
Last thing to do is drizzle with caramel, find 13 hungry friends, and enjoy!! 🙂
chewygooeyheaven
Heavenly!!! I love how you have presented it in colorful plastic cups. I especially like how the chocolate is oozing out of the first pic,I totally want to pluck it out of your blog and eat it 🙂
somethingsage
So where did you get the cute cups? This looks over-the-top amazing. I think the Ancient Ones would think I was trying to kill them if I served this to them. Might have to wait for company. 🙂
Rachel
http://www.webstaurantstore.com/choice-8-oz-paper-hot-cup-with-coffee-design-1000-cs/5008C.html
^^ This is where I got the cups.^^ Aren’t the cups cute?!?? I saw them and almost died. 😉
DON’T make these for the Ancient Ones!!!! Really, they are over the top rich and you most likely would kill them. 🙂
somethingsage
COOL! Thanks so much for the link!
Sarah
Oh yum! I love that you used paper coffee cups! What an awesome idea!
Rachel
Thank you, Sarah!! 🙂
Becky
Yummy! Thanks for sharing 🙂
Rachel
Your welcome! Thank you for commenting. 🙂
shadowlilies
I think I’m too ancient to enjoy this one…:( But the photos are beautiful and I will take delight knowing that all you young ones are having a great time relishing each bite. 🙂 Enjoy your youth!!!
Erica Lea | Cooking for Seven
What a neat way to make cupcakes – love it! They really look like a hot coffee drink. And that melty, torn-into shot makes me want to stuff one in my face. 😉
Rachel
Thanks Erica! 🙂