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Salted Caramel Cappuccino Cupcakes

November 8, 2011

Salted Caramel Cappuccino Cupcakes
Salted Caramel Cappuccino Cupcakes

I have a thing for cupcakes.  I do.  It’s no big deal.  Everyone has a thing with something, mine is cupcakes, no biggy.  I’m not sure if it’s because they are like tiny individual cakes or if it’s just because they are tiny, not too sure but I like ’em.  If you are looking for the most amazing cupcake recipes and photos you seriously have to get over to Baker’s Royale and check them out.  I am going to keep saying it until you go and look at Naomi’s cupcakes.  Here is another great reason to stop on over there, the other day Naomi had a guest do a post for her on decorating cupcakes!  This is serious stuff, right?!!

These cupcakes are not just your run of the mill regular cupcakes, oh no.  These cupcakes are filled with caramel pudding and then topped with a salted caramel butter cream frosting.  The actual cupcake itself is delicious, it has an amazing coffee flavor, which is where the cappuccino part comes from 🙂 Awesome!

Salted Caramel Cappuccino Cupcakes

Ingredients For the Cupcakes

1 cup all purpose flour
1 cup plus 2 tablespoons sugar
1/3 cup plus 2 tablespoons Unsweetened Natural Cocoa Powder
1/2 teaspoon baking soda
1/2 cup butter, melted and warm
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoon instant coffee
1/2 cup hot water

To Prepare the Cupcakes

Position a rack in the lower third of the oven. Heat the oven to 350 degrees. Line a cupcake tin with paper liners and set aside.

In a medium bowl add the flour, cocoa powder, sugar, and baking soda, mix thoroughly to combine.

In the bowl of your electric mixer add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the instant coffee to half of the water and then add this to the butter and egg mixture and beat for 20 seconds. Add the flour and cocoa mixture.  Scrape the sides of the bowl and add the remaining water. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake for 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a wire rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

Makes 12 cupcakes

By Alice Medrich for Scharffen Berger Chocolate Maker)

Salted Caramel Pudding

1/3 cup cornstarch
½ cup granulated sugar
Pinch of salt
3 cups cold whole milk
1/2 cup salted caramel sauce (recipe follows)*
1 tablespoon vanilla extract

To Prepare

Combine cornstarch, sugar, salt  and whole milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat-proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon.  Add salted caramel and stir to combine. Add vanilla and stir to combine.

Burnt Caramel Butter cream

5 large egg whites
11/2 cup sugar
2 cups butter, diced and softened
1 tablespoon vanilla
1/3 cup caramel sauce (recipe follows)

To Prepare

Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
 Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add  vanilla and mix to combine. Add caramel sauce and mix to combine.

Homemade Caramel Sauce

½ cup granulated sugar
2 tablespoons water
2 tablespoons unsalted butter
6 tablespoons of heavy cream

To Prepare

Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. Let mixture come to a dark amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Stir to combine.
Set aside 3 tablespoons for drizzling on top of finish cupcake.

*Note: Since the caramel sauce is cooked longer than traditionally done so, the consistency will thicken quickly as it cools. Reheat in the microwave as needed to work with it.


Create a small well in the cupcake and fill it with Salted Caramel Pudding. Pipe frosting on top and using a small sieve lightly dust frosting with a little cocoa. Finish with a caramel drizzle on top and a chocolate covered espresso bean.

Makes 12 cupcakes

From Bakers Royale

Salted Caramel Cappuccino Cupcakes

Salted Caramel Cappuccino Cupcakes

Who wouldn’t love these cupcakes?  They are a rich little cupcake, so be forewarned 🙂

From our kitchen to yours,
Sydney Jones

4 Comments leave one →
  1. November 8, 2011 3:07 pm

    Ummm, can I have some of those to go please? These look so tasty and your photography is absolutely beautiful! Thank you for sharing this great recipe!

  2. November 8, 2011 4:36 pm

    Wow they look incredibly delicious! Thanks for the recipe!

  3. November 8, 2011 4:57 pm

    Oh my goodness, these are so beautiful and sound absolutely decedent. I’m so happy to have discovered your blog and this post.


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