16oztub cool whip( freezer whipped cream topping) see notes
For caramel sauce
Store-bought caramel sauce squeeze bottleor see homemade recipe above.
Topping
Sea-salt
Pinchof coffee powderoptional
Instructions
Preparing coffee
Stir in coffee and milk.
Heat it in the microwave for a minute or a stove-top until simmer.
Let it cool to lukewarm or room temperature before use.
Preheat oven to 350-degree F or 180 degrees C.
Line the cupcake tray with cupcake liners.
To mix in one bowl.
Sieve and mix all dry ingredients (All purpose flour, cocoa powder, baking soda, baking powder, and salt) except sugar in a bowl.
To mix in another bowl -
Mix coffee milk and vinegar in a medium-size bowl and let it stand for a minute.
Add granulated sugar and brown sugar to it and whisk for 1 minute until the sugar is almost melted.
Now add in oil. Whip the liquid ingredients until oil is completely emulsified.
Making the batter.
Add dry ingredients to the prepared liquid one adding and whisking in batches.
Whisk only until lump-free batter.
Mine is always ready within 30 seconds.
Bake in preheated oven for about 18-20 minutes or till a toothpick inserted in the center of the cupcake will come out with a few dry crumbs. Don't over-bake.
Remove it from the oven and after 5 minutes remove cupcakes on a wire rack and let them cool completely before frosting.
For the frosting
Frost cupcakes after it has cooled down completely.
I have used Wilton 1M open star nozzle.
Pipe swirls as desired.
Drizzle it with the caramel sauce and top it with a pinch of sea salt and coffee powder
Refrigerate it covered in a cupcake box until served.
Notes
Important tips!
All ingredients including milk should be at room temperature. If milk is cold just microwave it until lukewarm and then use.
Always taste the batter. This recipe isn't overly sweet and tastes like a strong coffee that you get at Starbucks! You may add more sugar if desired.
Always use active fresh and not expired baking powder and soda.
Use liquid measuring cup- they come with a spout to measure the liquids and dry cups for dry ingredients for best results.
If sugar granules are big then pulse them in the blender after measuring.
Use whipping balloon attachment, not a beater.
A flour quality varies and the batter is too thick add 1 tablespoon at a time to reach to thick flowy consistency.
Storing the cupcakes.
Unfrosted cupcakes stay good at room temperature for a day.
Store it in the fridge at all times until serving. Stays moist if covered for up to 5 days.
Possible substitutes
I have used Nescafe dark roast instant coffee mix, you may use your choice of instant coffee powder.
This recipe isn’t overly sweet. Taste the batter and add 1-2 tablespoons of sugar if needed.
Swap brown sugar with white sugar, if unavailable.
If using whole wheat flour, you may need more liquid to adjust the consistency.