Caramel Cappucino Royale Cupcakes

Caramel Cappucino Royale Cupcakes ~ Non-news flash: Cupcakes aren’t going to be a passing fad anytime soon. Advice: Submit, enjoy and check the caloric guilt at the door.

Caramel Cappucino Royale Cupcakes

Caramel Cappucino Royale Cupcakes

These Caramel Cappucino Royale Cupcakes stand tall with a burnt caramel buttercream (keeping reading so what I mean by burnt), balancing that is a chocolate flavored cappuccino cupcake and stuffed inside is a cupcake surprise filled with salted caramel pudding.  Definitely not subtle, this cupcake is filled with some serious goodness.

Yes, I have a problem. I’ve been told that my over-the-top desserts are my alter ego, but the less said about that, the better – so let’s just stick to the cupcake.

The burnt caramel is just that-burnt. I took the homemade caramel sauce one step further than a medium amber shade to a deep dark amber shade, one that very closely resembles a light brew coffee shade.  If you are  familiar with crème brulee and the burnt sugar crisp shell on top, then you’ll understand what I mean by “burnt”. The frosting taste very similar to that in flavor.

As if that wasn’t enough, I thought why stop there? I decided to stuff the cupcake with some salted caramel pudding for an added depth of gluttony-er, I mean, goodness.

You’ve been warned: this is a rich little baby cake.

A few notes:

  • Advance preparation: The salted caramel pudding can be made three days in advance. The burnt caramel buttercream can be made seven days in advance and then brought to room temperature for piping consistency. The cupcake can be made a day in advance.
  • For a step-by-step picture tutorial to making homemade pudding click here.
  • For the coffee portion, I use Starbucks Via instant coffee. It’s strong and bakes up with more flavor than any other espresso powder I have used.
  • I highly recommend Scharffen Berger’s Unsweetened Natural Cocoa Powder. It’s the best on the market and will make a huge difference in your baking results in terms of flavor.
  • The chocolate cupcake portion is from Alice Medrich for Scharffen Berger.  The only adaptation I made to the recipe was to add 2 tablespoons of Via coffee.

Caramel Cappucino Royale Cupcakes

Scharffenberger’s Chocolate Cupcake

(By Alice Medrich for Scharffen Berger Chocolate Maker)

Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

Makes 12 cupcakes

Ingredients:

Cupcakes:

  • 1 cup (4.5 ounces) all purpose flour
  • 1 cup plus 2 tablespoons (7.3 ounces) sugar
  • 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and warm
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon instant coffee (recommended: Starbucks Via)
  • 1/2 cup hot water

Burnt Caramel Buttercream:

  • 5 large egg whites
  • 11/2 cup sugar
  • 4 sticks unsalted butter, diced and softened
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
  • 1/3 cup caramel sauce (recipe follows)

Homemade Caramel Sauce:

  • ½ cup granulated sugar
  • 2 tablespoons water
  • 2 tablespoons unsalted butter
  • 6 tablespoons of heavy cream

Salted Caramel Pudding: – Click here for the recipe.

Instructions:

Cupcakes:

Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. Add in the butter, eggs, and vanilla and beat on medium speed for one minute. Add half of the  coffee into the mixture and beat for 20 seconds. Scrape the sides of the bowl and add remaining coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

Burnt Caramel Buttercream:

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add caramel sauce and mix to combine.

Homemade Caramel Sauce:

  1. Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. Let mixture come to a dark amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Stir to combine.
  2. Set aside 3 tablespoons for drizzling on top of finish cupcake.
  3. *Note: Since the caramel sauce is cooked longer than traditionally done so, the consistency will thicken quickly as it cools. Reheat in the microwave as needed to work with it.

Assembly:

1. Create a small well in the cupcake and fill it with Salted Caramel Pudding. Pipe frosting on top and using a small sieve lightly dust frosting. Finish with a caramel drizzle on top.

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20 Responses to “Caramel Cappucino Royale Cupcakes”

  1. #
    1
    chris — April 16, 2011 @ 6:10 pm

    Wow…these are kind of unbelievable! :) I love these and you’re so right. Cupcakes are not going anywhere. So, I submit! :)

    Thanks for the Via tip, too!

    Reply

  2. #
    2
    Kristen — April 16, 2011 @ 7:27 pm

    Over the top rich and delicious! Yum!

    Reply

  3. #
    3
    Nisrine — April 16, 2011 @ 7:42 pm

    Oh my, I would devour cupcakes like these in a splint second. I love caramel sooo much ever since I was a kid.

    Reply

  4. #
    4
    Maris (In Good Taste) — April 16, 2011 @ 9:55 pm

    Totally agree that cupcakes are here to stay. they have been around a long time These are spectacular.

    Reply

  5. #
    5
    maureen — April 16, 2011 @ 10:17 pm

    You write: “using a sieve, lightly dust frosting”. Dust frosting with what???????

    Reply

    • Naomi replied: — April 16th, 2011 @ 11:08 pm

      Hi Maureen,

      Yikes- thanks for letting me know. It’s lighlty dust with unsweetened cocoa powder.

      Reply

  6. #
    6
    Tricia — April 16, 2011 @ 10:24 pm

    I want to reach into my computer and grab one of those right now! Sort of like a Caramel Macchiato transformed into a cupcake. Brilliant.

    Reply

  7. #
    7
    Cathy — April 17, 2011 @ 12:15 am

    Wow! Those are beautiful cupcakes!

    Reply

  8. #
    8
    paddle attachment — April 17, 2011 @ 6:18 am

    These look so indulgent and perfectly over the top. I keep tagging all your posts, with hopes of making all these keeper recipes soon!

    Reply

  9. #
    9
    Shirley@kokken69 — April 17, 2011 @ 3:55 pm

    Naomi, your desserts have never been meant for the faint hearted..:) these are absolutely indulgent and perfect reward after a good work out :) !

    Reply

  10. #
    10
    Brooke (Baking with Basil) — April 18, 2011 @ 1:30 am

    I can’t keep up with all these amazing sweet treats you have been sharing! Keep them coming!! :)

    Reply

  11. #
    11
    Ellie @ Kitchen Wench — April 18, 2011 @ 11:56 am

    I personally much prefer the far more intense flavour of burnt caramel to the flatter, sweeter flavour of the regular stuff – so to me, the flavour of these cupcakes would be just perfect!

    Reply

  12. #
    12
    Brenda @ a farmgirl's dabbles — April 20, 2011 @ 3:20 am

    I absolutely adore your over-the-top desserts. What a treat! These sound so beautifully tasty – wish I had one!!

    Reply

  13. #
    13
    marisol — May 18, 2013 @ 6:47 pm

    Who takes your pictures?? They are great!

    Reply

  14. #
    14
    makememycake — May 19, 2013 @ 4:31 pm

    wow sooo yummy!!! cupcakes are little bits of art. I will try this recipe so soon. Thank you for sharing!! :)

    Reply

  15. #
    15
    www.dailymotion.com — August 24, 2013 @ 11:59 am

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    Reply

  16. #
    16
    Ellie — October 12, 2013 @ 10:14 am

    They look delicious! Planning to make these tomorrow! What is it that you have on top in the photo?

    Reply

  17. #
    17
    Coco — October 23, 2013 @ 6:44 am

    How much is 4 sticks of butter???? ! cup, 2 cups???

    Reply

    • coco replied: — October 23rd, 2013 @ 11:22 am

      Never mind I got my answer…tkx

      Reply

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