Caramel Frappucino Cupcakes

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Are you a fan of the specialty coffee drinks from certain expensive coffee chains?  Imagine having that same rich coffee flavor topped with a light whipped cream and stuffed with caramel.  Cheaper than a Starbucks frappucino and yet so very delicious.  Erica’s Sweet Tooth know what she’s talking about.

Caramel Frappucino Cupcakes


1-3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk
1/2 cup vegetable oil
3 large eggs, at room temperature
1 tsp vanilla extract
1 cup freshly brewed, hot coffee
1 tsp espresso powder


– Preheat the oven to 350 degrees and line 18 muffin tins with cupcake liners
– In a medium sized bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt
– Brew the coffee and dissolve the espresso powder in the coffee
– In the bowl of an electric mixture, beat buttermilk, oil, eggs, and vanilla together on medium speed until well combined
– With the mixer on slow speed, add the dry ingredients in 3 batches, mixing until only just incorporated
– Add the coffee and stir until combined, scraping the bottom of the bowl with a rubber spatula
– Fill cupcakes liners a little more than halfway (don’t put too much in!), and bake for 14-16 minutes, or until cake tester comes out clean

For the Whipped Cream Frosting

2 cups heavy cream
1/4 cup granulated sugar
1 tsp vanilla

– It’s best to chill your bowl and whisk attachment before whipping the cream for the fastest results, so remember to stick your clean bowl in the freezer for a few minutes after you’re done making the cupcakes
– Once cooled, beat the heavy cream on high speed until stiff peaks form
– Add the sugar and vanilla and beat further until incorporated
– Place frosting in a piping bag with a large round tip and decorate cupcakes as desired

For the Easy Caramel Sauce:

1/2 cup heavy cream
3 tbsp butter
3 tbsp light corn syrup
1-1/2 cup packed light brown sugar

– Combine all ingredients in a saucepan, bring to a boil, and boil briskly for 3 minutes, stirring occasionally
– Cool before placing in a piping bag or plastic squeeze bottle (If you plan to refrigerate before use, make sure to use plastic wrap touching the top layer to help prevent crystallization)


– Once the cupcakes are cooled, use a serrated knife to cut out a small cone-shaped chunk from each cupcake
– Fill with caramel, cover hole with slice of cake, top with frosting, and drizzle more caramel on top



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