Caramel Toffee Latte Cupcakes





Caramel Toffee Latte Cupcakes

Original Recipe: http://www.kevinandamanda.com/recipes/dessert/caramel-toffee-latte-cupcakes.html

Ingredients:
Chocolate Cake:


  • 1 box devil’s food cake mix

  • 1 small pkg Jello instant chocolate pudding mix

  • 1 cup sour cream

  • 1 cup vegetable oil

  • 4 eggs, beaten

  • 1/2 cup milk

  • 1 tsp vanilla

  • 2 cups mini chocolate chips



Coffee Caramel Butter-cream:


  • 5.5 oz (1/2 bag) Kraft Caramel Bits – I weighed mine, but I just measured it out and it’s exactly halfway between 3/4 cup and 1 cup over here.

  • 1 tbsp instant coffee

  • 1/4 cup heavy cream

  • 1/2 cup (1 stick) butter, softened

  • 3 cups powdered sugar

  • 2 tbsp milk

  • 2 teaspoons vanilla extract



Chocolate Pouring Sauce:


  • 2/3 cups milk chocolate chips

  • 2 tablespoons heavy cream

  • 1/4 cup powdered sugar, sifted

  • 4-5 tablespoons water, warm




Directions:
Chocolate Cake:
In a very large bowl, mix together everything except chocolate chips until well combined. Batter will be thick. Stir in the chocolate chips.

Coffee Caramel Butter-cream:
Stir instant coffee into heavy cream to dissolve. Over medium-low heat, cook caramel bits and heavy cream in a heavy-bottomed saucepan for 3-5 minutes until the caramel bits are completely melted, stirring constantly. Set aside to cool. Place the butter, sugar, milk, coffee caramel and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes.

Chocolate Pouring Sauce:
Place chocolate and heavy cream in a glass or heat-proof bowl over set over simmering water. Let stand for 2-3 minutes without stirring to allow chocolate to melt. Whisk to combine, then add powdered sugar and whisk until smooth. Add water 1 tablespoon at a time, whisking thoroughly after each addition until pouring consistency is reached.

Cupcake Assembly:
Preheat oven to 350. Grease and line muffin tins with cupcake liners. Fill each liner 2/3 full with cupcake batter. For STANDARD cupcakes, bake at 350 for 18-22 minutes. For MINI cupcakes, bake at 350 for 8-10 minutes. Pipe frosting onto cupcakes, and freeze for 10 minutes. Drizzle pouring sauce onto cupcakes and top with Heath Toffee Bits.