You guys. This cupcake is an absolute triumph. I’m just going to go ahead and tell you. This frosting rocks my face off. This cupcake was the hands down winner at our cupcake taste-testing party last week. We’d sampled three other cupcakes at this point, and fullness was starting to set in, but this was the one that had everyone’s eyes lighting up.
It’s a super soft, ultra rich, supremely decadent devils food cake cupcake, topped with a simple coffee caramel buttercream. Then it’s drizzled with chocolate and topped with Heath Toffee Bits. When I introduced this cupcake at the party, I just called it the “coffee caramel cupcake.” But the taste-testers renamed it the “Caramel Toffee Latte” cupcake, because they wanted me to assure you guys that it was a light, pleasant, creamy hint of coffee. It has almost a surprise element to it. The frosting is so good, and then wow! A whole other flavor comes at you. Anyway, this frosting just works, and personally, I believe it’s why cupcakes were invented. To get this frosting in my mouth as soon as humanly possible.
Two more cupcake recipes left! Hope you love this one, guys!
Caramel Toffee Latte Cupcakes
The Best Chocolate Cake Ever
1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips
In a very large bowl, mix together everything except chocolate chips until well combined. Batter will be thick. Stir in the chocolate chips.
Recipe via Kevin & Amanda
Coffee Caramel Buttercream
5.5 oz (1/2 bag) Kraft Caramel Bits – I weighed mine, but I just measured it out and it’s exactly halfway between 3/4 cup and 1 cup over here.
1 tbsp instant coffee
1/4 cup heavy cream
1/2 cup (1 stick) butter, softened
3 cups powdered sugar
2 tbsp milk
2 teaspoons vanilla extract
Stir instant coffee into heavy cream to dissolve. Over medium-low heat, cook caramel bits and heavy cream in a heavy-bottomed saucepan for 3-5 minutes until the caramel bits are completely melted, stirring constantly. Set aside to cool. Place the butter, sugar, milk, coffee caramel and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes.
Chocolate Pouring Sauce:
2/3 cups milk chocolate chips
2 tablespoons heavy cream
1/4 cup powdered sugar, sifted
4-5 tablespoons water, warm
Place chocolate and heavy cream in a glass or heat-proof bowl over set over simmering water. Let stand for 2-3 minutes without stirring to allow chocolate to melt. Whisk to combine, then add powdered sugar and whisk until smooth. Add water 1 tablespoon at a time, whisking thoroughly after each addition until pouring consistency is reached.
Recipe via Bakers Royale
Cupcake Assembly
Preheat oven to 350. Grease and line muffin tins with cupcake liners. Fill each liner 2/3 full with cupcake batter. For STANDARD cupcakes, bake at 350 for 18-22 minutes. For MINI cupcakes, bake at 350 for 8-10 minutes. Pipe frosting onto cupcakes, and freeze for 10 minutes. Drizzle pouring sauce onto cupcakes and top with Heath Toffee Bits.
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32 Comments
Amanda they just keep getting better and better! I love this week! Some bloggers have been doing red velvet weeks or soup weeks or smoothie weeks, or whatever…but you definitely have the right idea :)
These look delish! Sinful, but delish! :)
Something I could actually fall in love – your creativity is a never ending gift and I respect you immensely for it :)
To a 16 yr old amateur you are baking gods
Thank you
Cheers
Choc Chip Uru
You guys are KILLING me!
OMG that sounds delish! I MUST try!
I have tried so hard to avoid coming here this week. I really have. Now you’ve done it. You know I made the layered brownie, Oreos, cookie thing for my mom’s birthday last week. I was doing so well on my diet, too. Today is my daughter’s birthday and Monday is my son’s. Is this ever going to end??
WOW, you sure have my taste buds buzzing this morning. Sounds soooooo yummy.
Have a God Filled Day
Shirley
Im borderline sure I have gained a lb. each time I just READ your cupcake posts let alone actually making them and eating them:p
i agree with rebekah, i totally just gained weight looking at the photos…these look DIVINE!
I might as well slather your posts on my thighs this week. Love!
This is absolutely yummy! Love it.
A big glass of cold milk with these decadent delights! YUM!!!!!
*drool* This looks decadent!
i love your web site! it’s so cute!!!
Can you come make cupcakes for my wedding? Pretty please?
ayy bu çok güzel görünüyor:)
ellerine sağlık bayıldımmmmm……..
This has been my favorite week of all!
Anything with toffee is a winner in my book! LOVE!
OMG!!! IF you love coffee and chocolate this is the cupcake for you. I love it!!!!
I want to say STOP with the recipes already! But I can’t really say it … they are all so wonderful.
We don’t live too far away (in Bama) and we have plenty of room, would you and Kevin just come an live with us…my husband and kids won’t mind I promise! Pretty please? With cupcakes (that you bake) on top?
Amanda! I don’t know how you keep coming up with these crazy cupcakes! these look so good!!
Sinfulicious — whoa, did I just made this word up?! :D
I should make these for my boyfriend. He LOVES toffee.
Why so much yumminess???? I can’t handle it!!
Best,
Amanda
Check out my blog:
http://amandagrisham.blogspot.com/
Oh goodness, my mouth is watering! I love how you used a bit of sour cream in the cake mix. I am sure it makes the cupcakes unbelievably moist and rich!
OMG these look amazing! Thanks for all your awesome cupcakes!!
Made these last night and THEY.ARE.YUMMY.
Where did you find your caramel chips???
Dying to make your cupcakes this weekend but can’t find the caramel chips….Help!! Are they similar to chocolate or butterscotch chips???
Thanks for the great idea!!!
I found them at my local grocery store. They are caramel bits. Made by Kraft. Actually just Krsft Caramels formed into small balls. You could probably use the regular caramels if you can’t find the others.
Awesome! I’m in Chattanooga and on the hunt for them now! Thank you!!