Skip to main content

Coffee Caramel Cupcakes

Who would have ever thought that a cupcake would rise to stardom!  I mean, really!  Now the cupcake is so vogue -- it's appearing center stage at weddings and galas and parties and premiers!  All that to say -- I love cupcakes!  However, with all of the cupcake stores that have popped up, I have yet to find one that I really like.  I've tried several -- but never return for a second purchase . . .until last week!  Right there, in Times Square, I spotted it -- "Crumbs!"  After looking at the beautiful delights -- I indulged in the Chocolate Pecan Pie Cupcake (can there be such a thing?)!  I was SO sorry that I shared with Greg!  But don't worry -- the next night we just "happened" to go back . . .I mean to pass it and we meandered in to indulge in our own!  Greg feasted on the "Half baked" and I tried "Carmel Apple."   We were not disappointed! 

So what do I do when I return home; set out to create some yummy cupcakes!  Getting the right recipe AND the right decorating are hard to do -- but I'm working on it!  I wanted to share with you the recipe I've tried, with a few minor changes, and perhaps it will inspire you to try something new!

Coffee Caramel Cupcake

1 French vanilla cake mix
1 small package French vanilla instant pudding
1 1/4 cups milk
1/2 cup oil
3 large eggs
1 tsp. vanilla

Mix all of that together and pour into your lined cupcake pan (you can do the regular size or for a real treat, use a 6 count jumbo pan -- they make for a "gourmet" sized cake).

Bake for 18-28 minutes, depending on the size of your cupcake.

Let cool.

Coffee Cream Cheese Frosting

8 oz cream cheese, softened
2 TBSP butter, softened
2 TBSP strong coffee (or substitute milk if you don't prefer coffee)
1 tsp. vanilla
3 cups powdered sugar

Mix cream cheese, butter, and liquids until well mixed.  Slowly add in powdered sugar until well incorporated.


Filling

1 can La Lechera, "Dulce del Leche" (by Nestle, on the Ethnic aisle)

Scoop out a small amount of cake from the center of each cupcake and fill each center with the warmed La Lechera.  I warmed the filling in a bowl and put in a piping bag and squeezed in the center.  You can do the same with a ziplock bag and snipping of a small amount of the corner.

Frost the cupcake and roll in heath bits and drizzle with a bit more of the caramel filling on top.


Comments

Popular posts from this blog

Charleston's Style Potato Soup

Love Charleston's! Love everything I ever eat at Charleston's. Love the blackened fish sandwich, which isn't listed on the menu but you can still order it, with glazed carrots. Love the carrots! Love the chicken fingers;  the best there are!  I rarely order them -- because it's not a healthy choice, but oh boy!  They're delish! Love the honey glazed croissant. L.O.V.E! Love the pork chops with smashed potatoes and glazed carrots. Love the potato soup! Seriously adore it! It's thick. It's simple. It's delicious! We don't have a Charleston's where we live. Boo hoo! Here's a close replica of Charleston's baked potato soup.  I found it at www.tastebook.com   I made some adjustments to the recipe.  Not because I think I "know," but because I didn't have everything on hand nor can my sweet girl cherub have some of the ingredients.  I made it and didn't tell my family what it was su...

Neiman Marcus' Chicken Tortilla Soup

 I've been to eat at Neiman Marcus one time. It was really good! "Everyone" talks about the Neiman Marcus cafe and the things they love from there. Because I've only been once, my variety of selection is limited! However, I have had lunch with friends that serve this Neiman Marcus soup recipe. It is so delicious that I wanted to pass it along to you! If your weather is like our weather, one day you're making soup and the next your grilling out! But because these are simple ingredients, you'll be able to throw it together in a moments notice! Neiman Marcus' Chicken Tortilla Soup 3-4 chicken breasts; cooked and shredded (or whole chicken;  cooked & shredded) olive oil 1 c onion, chopped 1 c bell pepper, chopped 1 c celery, chopped 1 c carrots, chopped 1/2 T minced garlic 2 t cumin 2 t coriander 1 t paprika 1 t red chili powder 1 T oregano 1/2 t cayenne (adjust to your taste) 1 28-oz can diced to...

Mixed Nut Butter

I've been making almond butter for the Mr. some time now. I used to make it in my (very) old food processor. Matter of fact, my dad bought the food processor for me before I ever got married . . . from a garage sale! So I know it's at least 20 years old, but probably older! I bet when my dad did that he had no idea I'd still be using it! That's money well spent, huh? Recently, thought, the Mr. saw a "suggestion" to make mixed nut butter. There you go; enough said! I've already made him two different kinds recently. Regardless of your preference, I don't think you can go wrong! The first I made was a combination of walnut and pecan Now, I've made a mix of cashew and walnut Next will be pecan and almond I think. It's so easy. Follow the general directions from the post about making almond butter: http://karen-proverbs31.blogspot.com/2012/01/almond-butter.html There's a bit of difference, but on...