Categories: Cupcakes, My Baking & Cooking

Caramel Toffee Latte Cupcakes

I’ve made these cupcakes twice now…and there are truly no words to say how incredibly delicious these are.  None. Nada.

But what I can do is….tell you what’s IN this heavenly creation…

Starting from the bottom: chocolate cupcake with loads of mini chocolate chips, caramel frosting with a strong coffee kick (yum!), then chocolate sauce drizzled on.  And if that wasn’t enough, they’re topped with Heath toffee bits, and grated chocolate (see next pic).

Ghirardelli’s Toffee Interlude chocolate

Something tells me I should let these photos speak for themselves…

‘Nuff said. :p

Caramel Toffee Latte Cupcakes

  • 1 box devil’s food cake mix
  • 1 small pkg Jello instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 1/2 cup milk
  • 1 tsp vanilla
  • 2 cups mini chocolate chips
  • Cooking spray — (I use Baker’s Joy)

Preheat oven to 350 degrees. In a very large bowl, mix together everything except chocolate chips until well combined (batter will be thick). Stir in the chocolate chips.  Spray muffin tin with cooking spray, then line with standard cupcake liners. Fill each liner 3/4 full with cupcake batter. Bake for 20-24 minutes. It’s done baking when toothpick (or cake tester) inserted in middle comes out clean.  Let cool completely.

Makes: 26-30 cupcakes

Coffee Caramel Buttercream:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup Kraft Caramel Bits
  • 1 tbsp instant coffee — (I used 2 Starbucks VIA Italian Roast packets)
  • 1/4 cup heavy cream
  • 3 cups powdered sugar
  • 2 tbsp milk
  • 2 teaspoons vanilla extract

Stir instant coffee into heavy cream to dissolve. Over medium-low heat, cook caramel bits and heavy cream in a heavy-bottomed saucepan for 3-5 minutes until the caramel bits are completely melted, stirring constantly. Set aside to cool. Place the butter, sugar, milk, coffee caramel and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes.

Stick mixing bowl in freezer for 15 minutes. Using spatula, flip over buttercream, then place mixing bowl in fridge for 15 minutes. Buttercream will be firm enough to pipe onto cupcakes (I use Bake It Pretty’s Best Ever Cupcake Icing Kit).

Chocolate Drizzle:

  • 1/3 cup milk (or semi-sweet) chocolate chips
  • 1 tablespoon heavy cream
  • 1/8 cup powdered sugar, sifted
  • 2 – 2 1/2 tablespoons warm water

Place chocolate and heavy cream in a glass or heat-proof bowl over set over simmering water (I use double boiler). Let stand for 2-3 minutes without stirring to allow chocolate to melt. Whisk to combine, then add powdered sugar and whisk until smooth. Add water 1 tablespoon at a time, whisking thoroughly after each addition until drizzling consistency is reached.

Drizzle Chocolate sauce onto frosted cupcakes.

Toppings (in order):

  • Shaved chocolate (I like using Ghirardelli’s Toffee Interlude chocolate or Lindt 70% Cocoa)
  • Heath English Toffee Bits

(Recipe adapted from Kevin and Amanda)

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