Instructables

Caramel Macchiato Cupcakes

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Picture of Caramel Macchiato Cupcakes
Ingredients.jpg
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My absolute favorite drink from Starbucks is the caramel macchiato. I'm pretty obsessed, actually. So, naturally, I had to try making a caramel macchiato cupcake! The cupcake is a chocolate espresso cake, filled with an espresso cream, and topped with caramel buttercream frosting and caramel drizzle. Here is my recipe - Enjoy!


Ingredients:

For the cupcake:
  • 1 1/2 sticks unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar, packed
  • 2 eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup milk, at room temperature
  • 1/2 cup brewed strong coffee
  • 1/2 cup sour cream, at room temperature
  • 1 3/4 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1/3 cup espresso powder
  • 1/3 cup instant espresso
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt

For the espresso cream filling:
  • 2 cups heavy whipping cream
  • 3 tablespoons (or to taste) strong espresso, at room temperature

For the caramel buttercream frosting:
  • 2 sticks unsalted butter, at room temperature
  • 3 1/2 cups powdered sugar
  • 1 teaspoon milk
  • 1 teaspoon caramel extract (or 3-5 drops of caramel flavoring)
  • 1/8 teaspoon salt

     
  • caramel sauce for drizzle

Directions:
  1. Preheat the oven to 350 degrees F.
  2. Using an electric mixer, cream the butter and two sugars on high speed until light and fluffy.
  3. Lower the speed to medium, and add the eggs one at a time.
  4. Lower the speed to low, and add vanilla. Mix until combined.
  5. Scrape down the sides of the bowl with a spatula to make sure all of the ingredients are incorporated.
  6. In a separate bowl, whisk together the milk, sour cream, and brewed coffee.
  7. In another bowl, sift together the flour, cocoa powder, espresso powder, instant espresso, baking soda, and salt.
  8. On low speed, add the milk mixture and flour mixture alternately in thirds to the butter mixture. Start with the milk mixture and end with the flour mixture. Mix until just combined.
  9. Again, scrape down the sides of the bowl with a spatula to make sure all of the ingredients are incorporated.
  10. Line cupcake pans with paper wrappers and fill each cup about 2/3 full.
  11. Bake on the middle rack of the oven for 17-20 minutes.
  12. Test the cupcakes with a toothpick – insert a toothpick through the center of a cupcake. If it comes out clean, the cupcakes are done. If not, leave the cupcakes in the oven for another minute and then test the cupcakes again.
  13. Cool cupcakes in the pan for 10 minutes.
  14. Remove cupcakes from the pan and cool completely.
  15. Using a cupcake corer (I used the Cuisipro Cupcake Corer), hollow out a hole in the center of each cupcake. To do this, twist the corer into the cupcake and then slowly remove it. Push the plunger down to remove the cake from the corer.
  16. For the filling: using an electric mixer, whisk the heavy whipping cream on high speed until soft peaks form. Add the espresso and continue to whisk on high speed until stiff peaks form.
  17. Put the whipped cream into a piping bag and place in the refrigerator until ready to fill cupcakes.
  18. For the frosting: using an electric mixer, mix the butter, powdered sugar, milk, caramel extract (or flavoring), and salt together until completely smooth.
  19. Put the frosting in a piping bag.
  20. Fill each cupcake with the espresso cream.
  21. Frost each cupcake.
  22. Drizzle caramel over the frosting.
so good
So good!! disappeared immediately haha
cakeyou (author)  delusional-faerie6 months ago

Yeah, that'll happen with these :) Glad you liked them!

jhartbev1 year ago
I made these for a family BBQ and everybody loved them:) the batter is sweet and moist,it really balances out the espresso cream.oh I forgot the frosting, it was great also but I had to tweak it slightly...fickle frosting. 5 golden stars for you!
cakeyou (author)  jhartbev6 months ago

Awesome! Glad everyone enjoyed them :)

I made these for my wife today as she is pregnant and craving everything, and loves the caramel macchiato drink from starbucks. She gives her approval of the outcome. Although I could not find caramel extract so I substituted coffee extract, and I couldn't find the instant expresso so I used instant coffee. But it still came out great and she loved them.
cakeyou (author)  Haunted Spider1 year ago
Yay! I'm glad she liked them! Great ideas for the substitutions!
krysteanuh1 year ago
I am such a Starbucks junkie... this looks amazing!
cakeyou (author)  krysteanuh1 year ago
Thank you!
superluper1 year ago
My waistline says "noooooooooo" while my mouth says "sweet zombie jesus, yusssssss!"
cakeyou (author)  superluper1 year ago
Hahaha :)
bwrussell1 year ago
These look fantastic.
I've found that the Starbucks Via instant coffee works really well for coffee flavoring things. Especially helpful if you don't have a coffee/espresso maker or don't have time to cool it.
cakeyou (author)  bwrussell1 year ago
Thank you! Using Starbucks Via is a great idea - I'll try it next time!
ashbegash1 year ago
Wow! Looks FAB! You got my vote. Awesome job!
cakeyou (author)  ashbegash1 year ago
Thank you!
That cupcake looks beautiful! I love that it has a filling; I love fillings in cupcakes!
cakeyou (author)  Penolopy Bulnick1 year ago
Thank you! This filling is amaaazing.
katycheng1 year ago
This cupcake looks AMAZING! I'm going to make this tonight.
When you do so, may I have one?