Description

These Caramel Toffee Latte Cupcakes are so sweet, moist and delicious! They’re a smooth caramel and chocolate masterpiece covered in crunchy toffee bits!

Scale

Ingredients

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

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

Chocolate Pouring Sauce:

2/3 cups milk chocolate chips
2 tablespoons heavy cream
1/4 cup powdered sugar, sifted
4–5 tablespoons water, warm

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Instructions

For the Chocolate Cake

In a very large bowl, mix together everything except chocolate chips until well combined. Batter will be thick. Stir in the chocolate chips.

For the Coffee Caramel Buttercream

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.

For the Chocolate Pouring Sauce:

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.

For the 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.