Caramel-filled cappuccino cupcakes with Kahlua frosting

cappuccino cupcakes with Kahlua frosting

cappuccino cupcakes with Kahlua frosting

Another cupcake experiment. I basically used a brown sugar cupcake recipe, which I normally use for brown sugar cupcakes with maple frosting and candied bacon, and dumped in some Starbucks Italian roast VIA instant espresso powder (some stuff I had on hand and needed to use up). I might have added too much but no one bothered to tell me after taste-testing.

Once baked and cooled, I used a handy-dandy “cupcake holer” tool to make uniform holes, which I filled with dulce de leche/caramel (made by mixing a can of prepared dulce de leche with about a half tablespoon of milk, just to make the filling slightly less thick).

Then I made some Swiss meringue buttercream and flavored it with vanilla bean powder and two tablespoons of Kahlua.

Decorated with sprinkles I had had for too long (don’t like to keep stuff like that just sitting around).

filled cupcakes

Filling process for filled cupcakes

Cappuccino cupcakes
1 cup brown sugar
1 large egg
1 tablespoon vanilla
3/4 cup milk
1/2 cup vegetable oil
1 1/2 cup flour
1 1/2 teaspoon baking soda
2 tablespoons instant espresso powder (two or three packets of Starbucks VIA instant espresso powder)

Preheat oven to 175C. Mix all ingredients together. Put into cupcake papers in a cupcake pan. Bake 16 to 19 minutes until toothpick inserted in the middle comes out clean. Turn the pan around once in the middle of baking for a more even bake.

When done, remove from oven, place on a rack and cool for a few minutes before removing the cupcakes from the pan onto their own cooling rack to cool completely.

Caramel/dulce de leche filling
Use a prepared can of dulce de leche and put it in a bowl, mix together with a half tablespoon of milk to achieve a slightly less thick consistency.

When cupcakes are fully cooled, use a knife or a cupcake holer tool to remove the middle of the cupcake and fill each hole with caramel. Reserve the very top of the cupcake when you cut the middle out. Place the tops back onto the filled cupcakes.

Kahlua Swiss meringue frosting
4 egg whites
1 cup sugar
3/4 cup unsalted butter
3 to 4 tablespoons Kahlua
(vanilla bean powder, if desired)

Over a double boiler, whisk egg whites and sugar. When sugar is dissolved, transfer the mixture to the bowl of a stand mixer – beat with the whip attachment until soft to medium peaks form. Switch to paddle attachment, start beating and adding in the butter a few tablespoons at a time. Once you have a frosting-like texture (which can take a long while – the mixture will possibly look curdled, like it cannot possibly come together, at some point, but it will come together – just keep beating), add the vanilla powder. When nearly ready, add the Kahlua and mix until well-combined.

Frost the cupcakes with the prepared frosting.

Mocha mousse bars idea and … Kahlua floods


Sitting here wasting hour upon hour, not wanting to do a damn thing. Watching season 8 of How I Met Your Mother after overdosing on two seasons of Scandal. I am a total television junkie. I don’t own a TV but I have five or six computers. That’s good enough for my individual viewing habits. But then I do this every time I have a Christmas break – if I have no plans or guests. Now I am considering making a new recipe. I will report back if I really do it.

Mocha mousse bar recipe

1/2 cup butter
1 cup flour
2 tablespoons powdered sugar

Preheat your oven to 350°F. Prepare a 9 x 9 baking dish with a foil sling. Cut the butter into the flour and powdered sugar and press into the baking dish. Bake 18-20 minutes or until light brown. Set on a wire rack to cool.

6 tablespoons heavy cream
6 ounces bittersweet chocolate chips (50 or 60% cacao)

Place the chocolate in a medium bowl. Simmer the cream in a medium saucepan. When the cream reaches a simmer, pour the cream over the chocolate and let it stand 1-2 minutes. Whisk in until a smooth ganache has formed.You should do this while the shortbread is baking.

Set ganache aside until crust is finished and has cooled for a few minutes, and then pour it over the crust. Place the chocolate covered crust in the fridge to chill until the ganache is set into a firm layer.

Coffee Mousse:
1 3/4 teaspoons unflavored gelatin
2 tablespoons water
4 1/2 teaspoons instant espresso powder
1/4 cup sweetened condensed milk
3 tablespoons Kahlúa
2 cups well-chilled heavy cream

Prepare a bowl of ice water as an ice bath. Place 2 tablespoons of water in a small saucepan and sprinkle the envelope of gelatin evenly over the top. Let it soften for 2 minutes. Add the sweetened condensed milk and instant espresso powder. Heat the mixture over medium heat, whisking constantly, until the gelatin is dissolved and the mixture is smooth, about 2-3 minutes. Remove the saucepan from the heat, whisk in the Kahlúa, and then transfer the saucepan to the ice bath. Cool, whisking frequently, until the mixture is cold and thick.

While cooling, whip the chilled heavy cream to stiff peaks. Stir about 1/3 of the whipped cream into the cold espresso mixture, and then pour this mixture into your remaining whipped cream, folding it in gently. Pour this mixture over your chilled ganache. Chill the entire dessert until it’s set up nicely (it will take a few hours). Lift the bars out of the pan, slice into 9 servings.

Frosted days: Baked results for Thursday


No, frost (as in ice crystal type frost) has not set in yet. I am thinking about how tomorrow will be filled with making frosting. All those cupcakes I made need frosting. I have to make the frosting and then transport it with me to Oslo and frost all the cupcakes when I get there. I don’t have sufficient transportation options for taking fully frosted cupcakes with me. I am not a big decorator anyway, but it is not as though I can make lovely frosting designs on the cupcakes thanks to this transport challenge. Sigh.

So… the list of everything that is coming with me to work on Thursday (I think this is everything, but can’t be sure)…

*Kahlua coffee cupcakes
*Lemon cream oat bars
*Mini chocolate pudding pies baked into vanilla cupcakes
*Crème brûlée cupcakes
*Dark chocolate hazelnut mini tarts
*Oreo truffles
*Highly experimental red velvet cupcakes
*Dulce de leche bundt cake
*Carrot-pineapple cake with a brownie layer in between carrot layers
*Brown sugar cupcakes filled with Toblerone candy
*Brown sugar shortbread
*Licorice cupcakes
*Banoffee cupcakes
*Vanilla orange biscotti
*Guinness cupcakes with Baileys frosting

Kahlua coffee cupcakes


Kahlua coffee cupcakes
6 tablespoons cocoa powder
3/4 cup sugar
3/4 cup + 2 tablespoon flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
4 tablespoon butter (1/2 stick), melted and cooled
1/2 cup milk, room temperature
1 large egg, room temperature and lightly beaten
1 1/2 teaspoon vanilla extract
1/2 cup boiling water

Preheat to 350˚F.

Combine cocoa powder, sugar, flour, baking powder, baking soda and salt. Whisk to combine. Add butter, milk, egg and vanilla. Mix at medium speed for 2 minutes. Add boiling water and beat to combine. (The batter will be quite thin.)

Divide the batter into each cupcake liners and bake for 18-20 minutes. Let cool completely.

For the Kahlua glaze:
1/4 cup water
3/4 cup sugar
1 tablespoon unsalted butter
2 tablespoon Kahlua

Mix all ingredients except Kahlua on stovetop in a small saucepan. Heat on low until sugar is dissolved. Remove from heat and then stir in Kahlua and set glaze aside.

When cupcakes are cool, poke holes in each and pour a teaspoon of the glaze on top of each cupcake. Then frost as desired.

Ambition above reality


In much the same way as people’s eyes are often bigger than their stomachs, my baking ambitions often far outstrip my capacity to deliver.

That said, my current ambitions for the big intro bake of autumn include (potentially):

Carrot-sandwich cookies
Anzac biscuits
Dark chocolate hazelnut mini tarts
Cranberry-pistachio biscotti
Tart cherry, blueberry and toasted pine nut biscotti
Oreo-stuffed chocolate chip cookies
Smil-filled chocolate cookies
Samoa cookies
Nanaimo bars
Mini cheesecakes with Oreo crust
Oatmeal lemon cream bars*
Caramel apple crumble bars*
Kahlua coffee cupcakes*
Malt chocolate cupcakes*
Brown sugar cupcakes with maple frosting and candied bacon*
Carrot pineapple spice cupcakes*

* means this will be a new/experimental recipe for me
I might also make the tired “normal” cookies, such as M&M cookies and white chocolate macadamia cookies. Perhaps something with peanut butter because I seem to have a lot of peanut butter on hand right now … but want to do something different than just standard peanut butter cookies. I will think about it.