This cupcake recipe is great for mocha lovers. It’s got a bit of all the good stuff, caramel, coffee and a little bit of cocoa powder, because chocolate flavour always works!
130g unsalted Butter
130g Caster Sugar
130g Self-Raising Flour
1tsp Baking Powder
1tsp Vanilla Extract
2 medium Eggs
2tbsp Cocoa Powder
1tbsp Espresso Powder
Cream Cheese Frosting:
50g unsalted Butter
125g Full-Fat Cream Cheese
400g Icing Sugar
2tbsp Espresso Powder
200g Caramel Sauce (Recipe already on the blog!)
Line your cupcake tin with cupcake liners and preheat your oven to 160 degree C.
In a mixing bowl, cream butter and sugar together until they are nice and white and fluffy. Combine all your dry ingredients well and mix the vanilla extract in with your eggs. Then first add 1 egg at a time and mix until it’s fully incorporated before adding the second. When the mixture is smooth, add the dry ingredients and mix in as well. Make sure to scrape your bowl down so everything is well incorporated.
Using a large and a small spoon, or you can use a ice cream scoop, evenly distribute the batter between 12 cupcake liners.
Bake the cupcakes for 23-25 minutes. You’ll know they’re ready if they spring back when you poke them a little bit.
To get started on the cream cheese icing, we need to fluff the butter up again, so give it a good mix until it’s very light in colour again. If you’re using a stand mixer, you might have to use a flexi beater, rather than a normal one, as it might not be able to grip a small amount like this. Then add the cream cheese and mix until just combined (You don’t want to over beat cream cheese, as it’ll get runny). Then add the espresso powder to the icing sugar and sieve it into the butter cream cheese mixture in two stages, again mixing thoroughly in between. Finally, add the caramel and mix until it’s fully combined.
Wait until the cupcakes are completely cooled down before adding the frosting. I have used an Ateco 828 large star tip nozzle to pipe the frosting on in swirls, but you can just blob it on!
Warm a bit of the caramel sauce up, so it’ll be a bit runnier and drizzle it over the cupcakes.