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.
Hello friends! It’s been too long. Now that spring has arrived in full swing here, I have been a busy bee. It’s like everyone has woken up from winter’s slumber. Loads of visitors, grill outs, parties… it’s almost as if summer has already arrived. I love this time of year!
Okay, back to these absolutely delectable bars. I don’t even know where to begin with these! They are ooey, gooey, chocolatey and chewy. They are sweet with caramel and hearty with bits of oats. These are completely addicting and dangerous. You’ve been warned.
The process is relatively simple. You create a layer of cookie/bar, par bake it, add a layer of gooey caramel then finish it with the second layer. Bake, cut, and devour. The second step is optional… you could just bake and devour but I try to have a bit of civility when it comes to these things. Only when people are looking of course.
Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking pan lined with foil or parchment paper. In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press half of the mixture into the bottom of pan. Reserve the rest.
Bake the crust for 15 minutes in the preheated oven. Remove and sprinkle with chocolate chips. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything. Use your hands to gently pat everything down.
Return to the oven and bake for an additional 15 minutes, or until the top is lightly toasted. Cool then cut into squares.
If you haven’t heard of a Texas Millionaire before, they are essentially chocolate-covered caramel pecan balls (say that five times fast!) They’re very similar to turtles and thus, equally as addicting.
Homemade candy is so easy to make and it makes a great gift. Everyone loves something that was handmade and custom. Here’s a great opportunity to make something for someone you love.
Spray a [heavy] saucepan with non-stick spray. Cook first three ingredients in the sauce pan over low heat, stirring constantly until smooth.
Once melted, stir in pecan halves. Remove from heat and cool in pan at least 5 minutes (should be a fairly pliable consistency).
Drop by tablespoonfuls onto lightly greased wax paper. Chill 1 hour, or freeze 20 minutes (until firm).
While the pecan caramel goodies cool, wash out the saucepan you were using. Melt the chocolate morsels and candy coating in the same saucepan on low heat, stirring until smooth (this will save you loads of cleanup later).
Dip caramel candies into the chocolate sauce, allowing excess to drip, place on lightly greased wax paper. Chill 15 minutes. While these chill, clean out your saucepan.
This recipe makes 2-3 dozen candies. These keep the best in the fridge. However, if you know you're having company over ahead of time, take them out a half hour before your guests arrive and these little guys will be ooey gooey on the inside by the time their grubby fingers find them.