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

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