Salted Caramel Mocha Cupcakes

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

1. 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.
2. 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.
3. 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

1. Beat all ingredients on high until light and fluffy!
2. 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

1. Place chocolate chips and vanilla in a heat proof bowl
2. Bring butter and heavy cream to a boil. Then pour over chocolate chips and allow to set for about 4 minutes.
3. 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

1. Cream together the butter and cream cheese.
2. Pour in the salt & caramel. Beat until combined.
3. 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!!