Already have an account?
Get back to the

Caramel Macchiato Cupcakes

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


24 - 24 serving

Total Time

Prep Time

Cook Time


  • 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


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.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.