thepioneerwoman
Caramel Macchiato Cupcakes
Are cupcakes still popular? Because they’re still wildly popular with me—chocolate, vanilla, I’ll take them all.
👥 18 Servings⏱️ Prep & Cook: 1h⏳ Prep: 45 min🔥 Cook: 15 min👤 Julie Deily📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●mixing bowl
- ●spatula
📝 Preparation Steps
1
For the chocolate cupcakes:
2
Heat oven to 350ºF. Take a cupcake/muffin tin and place cupcake liners in it. Set aside.
3
In a large mixing bowl, add all of the cupcake ingredients. Mix with a hand mixer until combined, and then for a few more seconds. Be careful not to over-mix the batter.
4
Using a large cookie scoop that is 3 tablespoons in size, scoop batter into each cupcake liner.
5
Bake cupcakes for about 15 to ⏱️ 17 minutes (take a toothpick and stick it into the center of a couple cupcakes and if it comes out clean, your cupcakes are done). Carefully remove the cupcakes and place them on a cooling rack.
6
For the espresso buttercream:
7
In the bowl of a stand mixer, add softened butter and mix. Add coffee extract and mix until well blended. Next, add powdered sugar (in 2 to 3 batches, you don’t want to make a mess) and mix thoroughly.
8
Once you have mixed all of the powdered sugarr, start adding milk 1 tablespoon at a time and keep mixing. Mix buttercream frosting for a full 5 to ⏱️ 6 minutes.
9
Add gel paste food color to the frosting and mix again until thoroughly mixed.
10
I like to make the buttercream frosting a day or two ahead. I store it in the fridge. If it’s been refrigerated, let it sit on the counter for about ⏱️ 30 minutes before trying to decorate your cupcakes. Sometimes, if needed, I will add a little bit of water and mix with a spatula to make it thinner for frosting cupcakes.
11
Take a piping bag and tip and decorate your cupcakes! Drizzle caramel on top as well!
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