Week 20: Caramel Frappuccino

Hello!  Ever since I started this cupcake club, I have wanted to make Caramel Frappuccino cupcakes.  However things kept coming up or I would find something better.  Since I wasn’t really sure what to make and there were no holidays I figured Caramel Frappuccino cupcakes it is.  Also, it was really nice this weekend and Frappuccinos are such a nice refreshing summer beverage.

I should also let all my followers know, that my co-workers took me out for a graduation celebration lunch and got me an awesome present.  This awesome present was a box filled with tons of cupcakes supplies.  So be prepared to see some new tools or special things in future weeks! J  Here is the best photo I could take of everything, as it was a lot:

I got the original recipe from: http://www.ericasweettooth.com/2010/09/caramel-frappucino-cupcakes.html

Caramel Frappuccino Cupcakes:

Yields 18 cupcakes:

Cupcakes

1 & ¾ cups all-purpose flour

2 cups sugar

¾ cups cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 cup buttermilk

½ cup vegetable oil

3 large eggs, room temperature

1 tsp vanilla extract

1 cup freshly brewed dark blend coffee

Preheat the oven to 350 degrees.  Line a 2 cupcake tins with 18 cupcake liners.  In a medium sized bowl, mixed together flour, sugar, cocoa, baking soda, baking powder, and salt; and set aside.

Brew the coffee and set aside.

Using an electric mixture, beat the buttermilk, oil, eggs, and vanilla together on medium speed until well combined.  With the mixer on slow speed, add the dry ingredients in 3 batches, mixing until only just incorporated.  Add the coffee and stir until combined, scraping the bottom of the bowl with a rubber spatula. *Please note this is a very liquidly batter but they come out very moist!

Fill the cupcake lines ¾ full and bake for 14-16 minutes, or until a cake tester comes out clean.  Cool for 5 to 10 minutes in pan and then transfer cupcakes to a cooling rack until completely cooled.

Caramel Filling:

1 Bottle of Carmel Ice Cream Topping

*I was lazy and used Carmel sauce in the fridge from a previous recipe.  I would recommend making a homemade caramel sauce and not using caramel sauce.  Unless short on time or going to eat right away, as it will all eventually seep through the cupcake and cupcake liner.

Using a cupcake corer, core your cupcakes.  Fill with caramel and replace with the slice of cake you cored out.  If there is extra, set aside to save and drizzle on top of the frosting.

Whipped Cream Frosting

2 cups heavy cream

¼ cup granulated sugar

1 tsp vanilla

Chill your whisk attachment and bowl before whipping the cream.  For faster results, stick it in the freezer.  Having a cold whisk and bowl will help whip the cream faster.

Beat the heavy cream on high speed until stiff peaks form.  Add the sugar and vanilla and beat further until incorporated.

Place frosting in a piping bag with a large round tip and decorate cupcakes as desired.

These cupcakes were very moist and delicious.  I heave learned that the more liquid the batter, the more moist the cupcakes will be.  The heavier the batter the more dense and heavy the cupcakes will be.

Love always, Aloterella :)