This recipe is brought to you by Krysta and her cupcake craftiness! She has contributed many other yummy recipes to MCC over the last couple of years and this one sure won't disappoint! If you're a fan of chocolate, coffee, salted caramel, and cupcakes (who isn't?), you better whip up a batch of these!
Salted Caramel Mocha Cupcakes
The Best Chocolate Cake Ever: (Adapted from kevinandamanda.com)
1 Devils Food Cake Mix (I used chocolate fudge)
1 Small Box Instant Chocolate Pudding
1 Cup Greek Yogurt (can substitute with sour cream)
3/4 Cup Vegetable Oil
4 Eggs, beaten
1/2 Cup Almond Milk
1 Tsp Vanilla
2 Cups Mini Chocolate Chips
1 Packet Starbucks VIA Instant Coffee (I used caramel)
Preheat oven to 350 degrees F. In a very large bowl, mix everything
together except the chips. Whip until somewhat fluffy. Batter will be
THICK. Stir in chips and pour batter into cake pan of choice (I use
cupcakes - it will make 24 cupcakes at LEAST). Bake as directed on the
back of the cake box (I use as a guide and usually add a few minutes - typically
takes 22 min for cupcakes).
When cooled completely, use a sharp knife and cut in a circle around
the middle of the cupcake to “core” the cupcake for the filling.
Salted Caramel Creme Filling:
1 Jar Archer Farms Salted Caramel Fudge Dessert Topping (bought at Target)
1/2 Pint Heavy Whipping Cream
Whip dessert topping in mixer 2-3 minutes until fluffy - slowly add
whipping cream and whip until stiff peaks form. Put into gallon ziploc
bag and refrigerate for 10 minutes. Cut the corner off the bag and pipe into cored cupcakes.
Espresso Buttercream Frosting: Makes enough to frost 12 cupcakes (double this recipe)
1 cup (2 sticks) Unsalted Butter, at room temperature
2½ Cups Powdered Sugar
1½ Tsp Vanilla Extract
1½ Tsp Espresso Powder (I used 1/2 packet starbucks VIA caramel)
Mix the espresso powder into the vanilla until dissolved; set aside. Using the whisk attachment of a stand mixer, whip the butter on
medium-high speed for 5 minutes, stopping once to scrape the sides of
the bowl. Reduce the mixer speed to low and add the powdered sugar a
little at a time, waiting until it is mostly incorporated before adding
more. Once all of the powdered sugar has been added, scrape the sides of
the bowl and increase the speed to medium-high and whip until fluffy,
about a minute or two. Add the espresso and vanilla mixture and continue
to mix at medium-high until it is completely incorporated, scraping the
sides as necessary.