Caramel Macchiato Cupcakes

Name: Caramel Macchiato Cupcakes
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 24 - 24 serving
Cuisine: American
Ingredients: 1 pkg. devil's food cake mix; 3 eggs; 1/3 c. oil; 6 tbsp. instant coffee or 4 Tbs. espresso powder; 2 tbsp. hot water; at room temperature; from 2 (16 oz.) pkgs.; at room temperature

By Editorial Staff

We turned a coffeehouse favorite into scrumptious chocolate cupcakes topped with swirls of coffee buttercream and caramel.

Yields

24 - 24 serving

Total Time

2 hr, 15 min

Prep Time

45 min

Cook Time

1 hr, 30 min

Ingredients

1 pkg. devil's food cake mix
3 eggs
1/3 c. oil
6 tbsp. instant coffee or 4 Tbs. espresso powder
2 tbsp. hot water
at room temperature
from 2 (16 oz.) pkgs.
at room temperature

Instructions

Heat oven to 325°F. Line 24 muffin cups with cupcake liners.

On low speed, beat cake mix, 1 cup water, eggs, oil, and 2 Tbs. coffee (or 1 Tbs. espresso powder) 30 sec.; on medium, beat 2 min.

Divide among liners. Bake 16-18 min. or until toothpick inserted into centers comes out clean. Cool 20 min. Transfer from pans to racks; cool.

Dissolve remaining 4 Tbs. coffee or 3 Tbs. espresso powder in hot water.

On medium, beat butter until fluffy, 2 min. On low, gradually beat in sugar until smooth.

Add coffee mixture; on medium, beat until fluffy. If desired, transfer to pastry bag fitted with medium star tip; pipe or spread over cupcakes. Drizzle with caramel.