I used to be that girl who drank her coffee black. I was a coffee purist. I still am that coffee purist at heart, but recently I discovered Caramel Macchiato drinks. (Please don’t tell the coffee beans, I don’t want them to know that I am cheating on them). What a mistake! Now I am hooked on high sugar, caffeinated beverages! You probably think I’m exaggerating but I swear I get the shakes if I don’t have one every 48 hours. I admit it – I have a problem.
So, what better way to celebrate these deliciously sweet and caffeinated beverages than with a cupcake? My challenge with these cupcakes was to ensure that the coffee was the star of the show and there was just enough caramel to make these perfectly sweet. I used a Starbucks double shot and caramel macchiato coffee creamer in the cake mix. I think it turned out PERFECTLY! I brought these to work and the girls couldn’t get enough of them. You’ve been warned, you may need an intervention after eating these cupcakes!
This is one of those recipes that already has so much going on that I “cheated” with a few of the ingredients. I used cake mix and frosting from the store. I used the mix and frosting as a base and spruced them up with other yummy ingredients. Saved me a headache, that’s for sure. I’ll leave it up to you if you want to do the same!
1 box Betty Crocker Triple Chocolate cake mix (if you use a different brand, make sure the number of ounces on the box are the same)
1/2 cup vegetable oil
3 large eggs
4 Tablespoons Starbucks double shot drink
1 cup Caramel Macchiato Coffee Creamer
3/4 cup strongly brewed coffee, cooled to room temp
1 teaspoon vanilla
1/4 cup milk
2 cans vanilla frosting
1 packet of caramel flavor frosting flavor-add in
Caramel syrup (store bought or homemade)
Preheat oven to 350 degrees F. Mix cake ingredients as directed, replacing the water with Starbucks double shot and coffee creamer. Divide evenly in cupcake liners, filling each liner 2/3 full. Bake immediately for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow cupcakes to cool. Note: If your mix sits for too long your cake will not be as light and fluffy. Make sure to mix well before pouring if needbe.
In a small bowl, combine the strong coffee and milk. Place all cooled cupcakes onto a sheet pan and poke numerous times with a chopstick or skewer. Carefully pour a bit of the coffee/milk mixture into each cupcake so it soaks up the mixture.
Combine the frosting with 1/2-3/4 of the caramel flavor packet, to taste (I don't like my frosting too, too sweet). Frost the cupcakes and drizzle with caramel sauce.