House Blend Espresso Caramel Cupcakes
Time
20 minutes + 20 minutes cook
Difficulty
Easy
Serves
12
A coffee sponge, topped with heavenly caramel buttercream and chocolate coated coffee beans – these cupcakes from My Kitchen Drawer are the perfect dessert for any coffee lover!
INGREDIENTS
For the cupcakes
100g plain flour
50g dark cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs room temperature
100g caster sugar
100g light brown sugar
2 tbsp Whittard House Blend Ground Coffee
80ml vegetable oil
2 tsp vanilla extract
1 tsp coffee extract
125ml buttermilk
For the Coffee Caramel Buttercream:
250g icing sugar
400g butter softened
Double Shot Whittard House Blend Ground Coffee
1 tsp vanilla extract
Caramel Sauce
To decorate:
METHOD
FFor the cupcakes:
- Preheat the oven to 170°C and line a 12 cupcake tray with cases
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, bicarbonate of soda and salt until well combined.
- In a separate bowl, whisk together both sugars with the eggs, coffee and oil and mix until combined well.
- Add half of the dry mixture into the wet mixture and fold together. Add the buttermilk then add the remaining dry mixture and fold through again until just combined. Be careful not to over mix, you only want to mix until you can no longer see any flour bits.
- Spoon the mixture into the cupcake cases until they are filled to half-way. Give the tray of cupcakes a tap on the work surface to help remove any big air bubbles.
- Bake in the centre of the oven for 20 minutes until well risen and springy to touch. Once baked leave the cupcakes to cool in the tins for a few minutes, then remove and leave them to cool on a wire rack.
For the coffee caramel buttercream:
- In a medium bowl, add the butter and beat it to soften a little. Add the icing sugar gradually until it's all mixed together.
- Keep beating until it's light and creamy, then add a splash of milk, 2 tbsp caramel sauce and the coffee. Beat well until smooth.
To decorate:
- Using the wide end of a piping nozzle cut out holes in the centre of each cupcake.
- Fit a piping bag with an open star piping nozzle and fill it with the coffee caramel buttercream. Pipe buttercream into the centre of each cupcake, followed by a drizzle of caramel sauce.
- Then top each cupcake with a generous swirl of buttercream and decorate with Whittard Chocolate Coated Coffee Beans
For the cupcakes:
100g plain flour
50g dark cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs room temperature
100g caster sugar
100g light brown sugar
2 tbsp Whittard House Blend Ground Coffee
80ml vegetable oil
2 tsp vanilla extract
1 tsp coffee extract
125ml buttermilk
For the Coffee Caramel Buttercream:
250g icing sugar
400g butter softened
Double Shot Whittard House Blend Ground Coffee
1 tsp vanilla extract
Caramel Sauce
To decorate:
For the cupcakes:
- Preheat the oven to 170°C and line a 12 cupcake tray with cases
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, bicarbonate of soda and salt until well combined.
- In a separate bowl, whisk together both sugars with the eggs, coffee and oil and mix until combined well.
- Add half of the dry mixture into the wet mixture and fold together. Add the buttermilk then add the remaining dry mixture and fold through again until just combined. Be careful not to over mix, you only want to mix until you can no longer see any flour bits.
- Spoon the mixture into the cupcake cases until they are filled to half-way. Give the tray of cupcakes a tap on the work surface to help remove any big air bubbles.
- Bake in the centre of the oven for 20 minutes until well risen and springy to touch. Once baked leave the cupcakes to cool in the tins for a few minutes, then remove and leave them to cool on a wire rack.
For the coffee caramel buttercream:
- In a medium bowl, add the butter and beat it to soften a little. Add the icing sugar gradually until it's all mixed together.
- Keep beating until it's light and creamy, then add a splash of milk, 2 tbsp caramel sauce and the coffee. Beat well until smooth.
To decorate:
- Using the wide end of a piping nozzle cut out holes in the centre of each cupcake.
- Fit a piping bag with an open star piping nozzle and fill it with the coffee caramel buttercream. Pipe buttercream into the centre of each cupcake, followed by a drizzle of caramel sauce.
- Then top each cupcake with a generous swirl of buttercream and decorate with Whittard Chocolate Coated Coffee Beans
Store in an airtight container and east within 3 days.
