Kahlúa Coffee Cupcakes with Salted Caramel Frosting
Looking for the perfect Father's Day Treat? These Kahlúa Coffee Cupcakes with Salted Caramel Frosting are a definite winner. They're actually perfect for any occasion, but are obviously geared towards the adult palette. For an extra little treat, I added a hidden salted caramel truffle to the centre of these. This is totally optional, but does give a delicious gooey surprise once you bite into them.
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Ingredients
Cupcakes
- 165 grams Unsalted Butter Softened to room temperature
- 165 grams Castor or granulated sugar
- 2 Large Eggs Room temperature
- 135 ml Kahlúa Coffee Liqueur Or any other liqueur of your choice
- 1 tsp Espresso style instant ground coffee Omit if not using coffee liqueur
- 165 grams All-Purpose/Cake Flour
- 1¼ tsp Baking Powder
- Pinch of Salt
- 12 Chocolate Truffles (I used salted caramel truffles) Optional
Salted Caramel Frosting
- 60 grams Unsalted Butter
- 100 grams Soft brown sugar Can substitute with white but brown gives more flavour
- 45 ml Cream, divided
- ¼ tsp Sea Salt Flakes
- 120 - 150 grams Icing/Powdered Sugar Sifted
Instructions
Cupcakes
- Place your chocolate truffles in the freezer if using, then preheat the oven to 180°C
- Line a standard size 12 hole muffin/cupcake tin with paper liners and set aside
- Place the softened butter and sugar in a large bowl or the bowl of your stand mixer and cream until the sugar and butter are combined and smooth
- Add the egg and mix until combined
- Next, add the Kahlúa and coffee and mix until well combined
- Sieve in the flour, baking powder and salt and mix through
- Spoon the mixture into the prepared cupcake liners, dividing evenly
- If using truffles for a hidden centre, you can either add them now, by placing in the centre of each cupcake and pushing then in just slightly, or wait until you remove the cupcakes from the oven. Either way, ensure you keep them in the freezer until needed to ensure they don't melt too quickly
- Bake for 15 - 17 minutes, until a skewer or cake tester inserted (on the edge to avoid the truffle) comes out clean
- Remove from the oven and set aside to cool completely before frosting/icing
- If you want the truffles to keep their shape and not melt, you can gently push them into the centre of the cupcake as soon as you remove the cupcakes from the oven. If there is resistance, scoop a small amount of cake from the centre with a small spoon or melon baller to create a cavity for the truffle.
Salted Caramel Frosting
- Melt the butter, sugar and half the cream in a small saucepan over medium heat, whisking continuously until the sugar has dissolved. Add the salt and allow to bubble for about two minutes, whisking every 30 seconds or so
- Remove from the heat and pour into a heat proof mixing bowl. Allow to cool for around 30 minutes
- In the meantime sift your icing/powdered sugar and set aside
- With an electric hand mixer or your stand mixer, mix most of the sugar and remaining cream into the cooled caramel a bit at a time. Continue adding the remaining sugar until you reach the desired consistency and you have a smooth fluffy frosting. If it's too thick add a tablespoon more cream
- The cupcakes should be completely cooled by this stage so feel free to start frosting and decorating them as you wish
- I sprinkled over some gold dust and decorated mine with Father's Day toppers and dark chocolate moustaches, but feel free to make these your own
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!