Caramel Macchiato Cupcakes with Salted Caramel Filling

Caramel Macchiato Cupcakes with Salted Caramel Filling
My coffee order is always the same: caramel macchiato. So of course when the idea hit to make a coffee flavored cupcake, I knew it had to be a caramel macchiato cupcake. These can be made with regular flour or your favorite gluten free flour blend for a gluten free option.
My coffee order is always the same: caramel macchiato. So of course when the idea hit to make a coffee flavored cupcake, I knew it had to be a caramel macchiato cupcake. The espresso flavored chocolate cupcake perfectly envelopes the salted caramel sauce filling and the whipped cream frosting is a lovely counterbalance. The almonds and caramel sauce that are drizzled on top are honestly just for fun because I don't think it's possible to have too much caramel sauce. I love these when the weather's too cool for iced coffee.
The espresso flavored chocolate cupcake perfectly envelopes the salted caramel sauce filling and the cream cheese frosting is a lovely counterbalance.
My coffee order is always the same: caramel macchiato. So of course when the idea hit to make a coffee flavored cupcake, I knew it had to be a caramel macchiato cupcake. The espresso flavored chocolate cupcake perfectly envelopes the salted caramel sauce filling and the whipped cream frosting is a lovely counterbalance. The almonds and caramel sauce that are drizzled on top are honestly just for fun because I don't think it's possible to have too much caramel sauce. I love these when the weather's too cool for iced coffee.
The almonds and caramel sauce that are drizzled on top are honestly just for fun because I don’t think it’s possible to have too much caramel sauce. I love these when the weather’s too cool for iced coffee.

Yields 12 Cupcakes

Caramel Macchiato Cupcakes with Salted Caramel Filling

30 minPrep Time

18 minCook Time

48 minTotal Time

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Ingredients

Cupcakes

2/3 cup of your favorite gluten free flour mix (regular flour works if you're not gluten free)

2/3 cup cocoa powder (not dutch-process!!!)

1 1/2 teaspoons espresso powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

6 tablespoons oil

1 egg

1/2 cup room temperature unsweetened coffee or espresso

1 1/2 teaspoons vanilla extract

Salted Caramel Filling

1 cup granulated sugar

6 Tablespoons salted butter

1/2 cup heavy cream

1 teaspoon salt

Cream Cheese Frosting

4 ounces unsalted butter, softened

4 ounces cream cheese, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1/2 Cup Slivered Almonds

Instructions

    Cupcakes
  1. Preheat oven to 350ºF and put cupcake liners in a cupcake pan.
  2. In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
  3. In a large bowl, whisk together the sugar, oil, egg, espresso/coffee and vanilla until smooth.
  4. Fold the dry ingredients into the wet ingredients until evenly combined.
  5. Fill each cupcake liner 2/3 full.
  6. Bake in preheated oven for 15-18 minutes, until a toothpick inserted into the center comes out clean.
  7. Cool for 10 minutes in the cupcake pan, then transfer to a wire rack and cool completely before frosting.
  8. Salted Caramel Filling
  9. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly.
  10. Once sugar is melted, add the butter.
  11. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
  12. Slowly add 1/2 cup of heavy cream while stirring.
  13. Allow the mixture to boil for 1 minute.
  14. Remove from heat and stir in 1 teaspoon of salt. The sauce will thicken as it cools.
  15. Allow the sauce to cool to room temperature before filling the cupcakes.
  16. Cream Cheese Frosting
  17. Allow the butter and cream cheese to sit out and come to room temperature, or soften (but do NOT melt!) in the microwave.
  18. In a large bowl or stand mixer with the whisk attachment, combine the butter, vanilla, and cream cheese.
  19. Turn the mixer to low speed and slowly add the powdered sugar one cup at a time until smooth and creamy.
  20. Cupcake Assembly
  21. Scoop out the centers of the cooled cupcakes.
  22. Fill the cupcakes with room temperature Salted Caramel Sauce.
  23. Frosting can be piped on in a decorative fashion or spread on with a butter knife.
  24. Top with slivered almonds if desired and drizzle salted caramel sauce on top.
http://www.addictedtoyum.net/caramel-macchiato-cupcakes-salted-caramel-filling/

Gluten Free Caramel Macchiato Cupcakes

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Hello! Welcome to Addicted to Yum!



I'm Jen, and yes, I look guilty. See that lovely jar of salted caramel sauce to my right? Yeah, that one. I've hidden a secret stash in my pantry. Wow it feels sooooo good to say that outloud!