This morning I had the pleasure of making some delicious CCC (caramel, coffee, chocolate) cupcakes with my daughter!
1 cup sugar
1/2 cup butter, softened
1 3/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cup unsweetened cocoa powder
1 cup brewed coffee, room temp
1/2 tsp vanilla extract
1/4 cup Hersheys Special Dark chocolate chips
- Preheat oven to 350 degrees
- Combine flour, baking powder, salt and cocoa in a large bowl, set aside
- Combine coffee and vanilla, set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter (approx 2 – 3 minutes).
- Add eggs to butter mixture, one at a time, mixing well after each addition.
- Gradually add dry ingredient mixture alternating with the coffee mixture to the batter.
- Fold in chocolate chips.
- Line 2 muffin pans with cupcake liners (18 liners total).
- Fill each liner with 3/4 cup of mixture.
- Bake for 20 minutes or until a toothpick comes out clean.
Whip up 1C of whipping cream and add about 4 TBSP powdered sugar and 1 tsp vanilla. Add 1 TBSP coffee and whip into cream. The filling doesn’t need to be very sweet at all, it is a nice contrast to the frosting.
I took a strawberry huller to carve out a cavity to put the filling in. Make it deep enough so you can fill in that nummy goodness! Put your filling in a baggie, snip the end and fill ’em up!
What to do with the extra cake you pulled out and filling? Mix them up and eat them!
Now you can make the frosting. We choose a cinnamon cream cheese frosting to give a complimentary flavor. I think this contrast gave the overall cupcake it’s wow factor.
2 (8 oz) packages cream cheese, softened
1/2 cup butter, softened
7 1/2 to 8 cups powdered sugar
2 tsp vanilla
2 tsp ground cinnamon
Blend softened cream cheese and butter together until smooth. Add in vanilla and cinnamon, blending everything well. Gradually add powdered sugar a cup at a time, blending mixture after each addition. Put in a large baggie with a big star tip for a pretty design. Frost the cupcakes in a circular pattern to give height to the cupcake.
We used caramel ice cream topping, which was pretty runny so we put it in a baggie and snipped a ridiculously small hole in the corner to dispense. This worked fine, but you could also use a thicker caramel to top for more control. Cover the tops with a zig zag and place a little straw on the side for the full frappuccino effect.
Dig in, you won’t be sorry!!