Description
Sweet caramel macchiato cupcakes blend espresso-infused cake with silky vanilla buttercream and rich caramel drizzle. Smooth coffee notes and creamy textures invite passionate bakers to savor this delightful dessert experience.
Ingredients
Scale
Main Ingredients:
- 1 box (15.25 ounces/432 grams) Devil’s Food Cake Mix
- 4 large eggs
- 1/2 cup milk
- 1/2 cup brewed coffee, cooled
Supplementary Ingredients:
- 1 package (0.75 ounces/21 grams) Instant Chocolate Pudding Mix
- 1/4 cup vegetable oil
- 2 teaspoons pure vanilla extract
Buttercream and Decoration:
- 1/2 cup unsalted butter, softened
- 1/2 cup salted butter, softened
- 2 teaspoons pure coffee extract
- 2 pounds (907 grams) powdered sugar
- 2 tablespoons milk
- 2–3 squeezes chocolate brown soft gel paste food color
- 2–3 squeezes warm brown soft gel paste food color
- Caramel sauce for drizzling on top
Instructions
- Warm the oven to 350°F and prepare a muffin tin with paper liners, ensuring even spacing.
- Merge dry and wet cupcake ingredients in a large bowl, using an electric mixer to create a smooth, cohesive batter without overmixing.
- Distribute the batter evenly into each liner, filling approximately three-quarters full using a consistent scooping method.
- Bake for 15-17 minutes until a test skewer emerges clean, indicating perfect doneness. Immediately transfer cupcakes to a wire cooling rack.
- Prepare the buttercream by whipping softened butter in a stand mixer until creamy and light.
- Incorporate coffee extract into the butter, creating a rich, aromatic base for the frosting.
- Gradually introduce powdered sugar in multiple stages, blending thoroughly after each addition to prevent lumps.
- Adjust buttercream consistency by adding milk incrementally, mixing for 5-6 minutes until achieving a silky, spreadable texture.
- Enhance the frosting’s color with gel paste food coloring, aiming for a deep espresso-like hue.
- Once cupcakes are completely cooled, pipe the buttercream using a decorative tip for an elegant finish.
- Embellish with a delicate caramel sauce drizzle, creating a luxurious and enticing presentation.
Notes
- Swap coffee extract with strong brewed espresso for a more authentic caramel macchiato flavor profile.
- Achieve lighter texture by sifting dry ingredients before mixing to eliminate potential flour clumps.
- Prevent buttercream from becoming too runny by chilling butter slightly before whipping and adding powdered sugar gradually.
- Create gluten-free version by substituting all-purpose flour with almond or gluten-free blend, ensuring equal measurement ratios.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 400
- Sugar: 45 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg