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Coffee Cupcakes on an overturned pie plate with a try me sign.
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4.88 from 8 votes

Coffee Cupcakes with Caramel Filling

These Coffee Cupcakes with Caramel Filling is a coffee lover's dream. Light as air whipped cream frosting adorns the top of these coffee cupcakes with an oozing caramel filling. Perfect for dessert or any time.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Cakes and Cupcakes
Cuisine: American
Keyword: caramel filling, coffee, coffee cupcakes, cupcakes, whipped cream frosting, whipped cream icing
Servings: 12 Cupcakes
Calories: 235kcal
Author: Tara Noland

Ingredients

Coffee Cupcakes

  • 1/2 cup 120 ml warm milk
  • 2 tablespoons instant coffee granules
  • 1 ½ cups 204 g all-purpose flour
  • 1 cup graunlated sugar
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • 5 oz 130 g unsalted butter, softened
  • 2 medium eggs
  • 2 egg whites

Caramel Filling

  • ¾ cup store bought caramel dulce de leche of your choice ( I used Nestle Dulce de leche)

Coffee Frosting

  • 300 ml double or whipping cream chilled and divided
  • 4 ½ tablespoons cappuccino powder
  • 2 ½ teaspoons instant coffee granules
  • ¾ cup icing sugar sifted

Instructions

  • Preheat your oven to 350F. Line a 12-hole muffin tin with cupcake liners.
  • In a small saucepan/bowl, combine instant coffee and milk until the coffee is fully dissolved. You might need to heat the milk. Set aside to cool until warm or at room temperature.
  • In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
  • Add the butter, and using a stand mixer with the paddle attachment or a hand mixer, work the butter into the dry ingredients until the mixture resembles breadcrumbs.
  • Add the egg whites and eggs to the coffee-infused milk (cooled) and whisk together.
  • Add the wet ingredients to the flour mixture and mix until you get a smooth batter with no lumps.
  • Divide the batter between the 12 liners.
  • Bake for about 22-25 minutes or until an inserted toothpick comes out clean.
  • Remove the cupcakes from the tin and transfer them to a wire rack to cool completely.

Coffee Frosting:

  • In a microwave-safe bowl, heat 100 ml of the double cream with cappuccino powder and instant coffee granules (about 15-20 seconds) until dissolved. Set aside to cool completely.
  • Whip the remaining double cream and icing sugar until stiff peaks form, using a stand mixer with the whisk attachment or hand mixer.
  • Add the coffee cream, 2 tablespoons at a time, whisking continuously on medium speed. Add as much as desired for taste and consistency.
  • Follow these directions carefully for optimal results.

Assembling the Coffee Cupcakes:

  • Use an apple corer or an actual cupcake corer to create a hole in the middle of each cooled cupcake. Fill each cupcake with caramel.
  • Transfer the coffee frosting to a piping bag (use your choice of piping tip) and decorate the tops of the cupcakes.
  • Top with 2-3 coffee beans for each cupcake, if desired.
  • Enjoy!

Notes

DO NOT USE caramel syrup as you would for ice cream for the filling, as it will seep into your cupcakes.

Nutrition

Serving: 1 | Calories: 235kcal | Carbohydrates: 21g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 237mg | Sugar: 8g