Christmas Chocolate Caramel Latte Cupcakes

Christmas Chocolate Caramel Latte Cupcakes

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Ingredients

  • 3 tsp. vanilla 
  • 1 C boiling water                         
  • 2/3 C Crisco shortening
  • 5 T dark cocoa powder
  • 2 C Pioneer® Sugar
  • 2 C flour
  • 1 ½ tsp. espresso coffee powder
  • 1 ½ tsp. baking soda
  • 1/8 tsp. kosher salt
  • 2 jumbo eggs, beaten
  • ½ C buttermilk
  • 1 pkg. Dove Chocolate Caramel candy

Caramel Latte Frosting:

  • 1 C salted butter, softened
  • 1 C vegetable shortening
  • 3 C Pioneer® Confectioners Powdered Sugar
  • mini marshmallows
  • 1 T caramel ice cream topping
  • 2 – 3 T 1 tsp. real vanilla heavy cream
  • small candy cane’s

Directions

  1. In a medium saucepan, combine water, vanilla, Crisco and cocoa powder; bring to a boil until everything is dissolved and a paste is formed. Remove from heat and add the espresso powder. Set aside to cool.
  2. Preheat oven to 3500 F. Line cupcake tin with paper liners (about 20); set aside.
  3. In a mixing bowl add the flour, baking soda and salt. Add eggs and milk; beat well. Add the chocolate mixture and beat for 2 minutes.  Scoop the mixture into prepared pan. Bake for 22 minutes. Do not over bake. Remove from the oven. Cool on a wire rack.
  4. When cool, remove a teaspoon of the center of the cupcake. Fill each with half a teaspoon of caramel ice cream topping. Place 1 Dove chocolate caramel candy on top of the caramel.

Caramel Latte Frosting:

  1. Beat the butter and shortening until creamy. Add the sugar half at a time beating well between. Add the caramel and vanilla; beat. Add heavy cream as needed to make a nice fluffy frosting. Beat well.
  2. Transfer frosting to a piping bag. Pipe the frosting on top of the prepared cupcakes. Top each with 3 mini marshmallows that have been dipped in caramel. Place one small candy cane in the side of the cupcake to make a handle for the cake. These will look like a coffee cup with whipped topping & marshmallows. Sprinkle with sanding (granulated) sugar.
 
 
 
 

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