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Coffee Cupcakes

Desserts Cakes

Ingredients

  • 3 tsp instant coffee granules
  • 3 tsp warm water
  • 150g softened butter
  • 150g caster sugar
  • 3 medium eggs
  • 150g self-raising flour
  • ¾ tsp baking powder
  • (1 tbsp coffee or chocolate liquor, optional)
For the vanilla cream
  • 180ml whipping cream
  • ¾ tsp vanilla extract
For the caramel sauce
  • 150g granulated sugar
  • 45g butter
  • 90ml single cream - or 45ml double cream and 45ml whole milk

Method

  1. Pre-heat the oven to 180ºC. Place the cupcakes cases into the muffin tin.
  2. Put the coffee into a large bowl and add the warm water. Stir until the coffee has dissolved.
  3. Add the other cake ingredients to the bowl and beat for a couple of minutes until the ingredients are fully combined.
  4. Evenly distribute the cake mix into muffin tray.
  5. Cook at 180°C for 18 minutes.
  6. After 18 minutes use a skewer to check if they're cooked (insert the skewer into the cupcake, if it comes out clean they're done, if not then pop them back in for a couple more minutes).
  7. Remove the cupcakes from the tin and place on a wire rack to cool. While the cupcakes are cooking, make the caramel sauce (this can be made up to two weeks in advance and stored in a sterilised container in the fridge).
  8. Measure out all of your ingredients into separate bowls. Cut the butter into small cubes.
  9. Put the sugar into a large saucepan spread evenly across the bottom and place onto a medium heat.
  10. Gently move the sugar about the pan with the spatula until it has all melted.
  11. Once the sugar has melted continue to stir gently with the spatula until it has turned a light brown colour.
  12. As soon as the caramel is light brown, carefully add the butter and whisk rapid until the butter has melted and is combined.
  13. Turn off the heat and add the cream, again whisking rapidly until combined.
  14. If there are any small sugar crystals, pass the sauce through a metal sieve to remove them.
  15. Put into a bowl or jug and refrigerate to cool.

Once the cakes and sauce have cooled, make the vanilla cream.

  1. Put the cream and vanilla extract into a bowl and beat until the cream is stiff - you should see the whisk leaving a clear trail in the cream.

Assemble the cupcakes

  1. Use a sharp knife to cut a circle in the top of each cupcake and carefully scoop out the centre with a teaspoon.
  2. Add 1 tsp of caramel sauce into the centre of each cupcake.
  3. Top each cupcake with whipping cream.
  4. Drizzle the remaining caramel sauce over the top of each cupcake.