Cuban Coffee Cupcakes

Getting reviews...
  • Level: Advanced
  • Total: 1 hr 55 min
  • Active: 1 hr 30 min
  • Yield: 12 cupcakes
Share This Recipe

Ingredients

Cupcakes:

Coffee-Toffee Cuban Caramel Filling:

Espresso Swirl Buttercream:

Cuban Coffee Syrup Pipettes:

Directions

Special equipment:
12 chemistry pipettes
  1. For the cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin pan with 12 cupcake liners. 
  2. Combine the flour, sugar, baking powder, salt and eggs into the bowl of an electric stand mixer. Whip the ingredients for 8 minutes on high speed. Scrape down the bowl, and add the liquid shortening and milk. Mix 8 more minutes at medium speed. Gently fold in the instant espresso granules. Fill the cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely.
  3. For the caramel filling: Stir the dulce de leche, toffee bits and instant espresso granules together until fully combined. Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged. 
  4. For the buttercream: Bring the sugar and 2 ounces water to a boil in a medium saucepot. Place the egg whites into the bowl of an electric stand mixer. When sugar syrup reaches 238 degrees F on a candy thermometer, begin whipping the egg whites. Cook the sugar syrup to 250 degrees F, and slowly pour the syrup into the whipped meringue. Whip on high speed until the meringue cools and stiff peaks are formed. Mix in the softened butter and coffee extract. Place into a piping bag fitted with a large star tip.
  5. For the pipettes: Bring the sugar and 2 ounces water to a gentle simmer. Remove from the heat and stir in the instant espresso granules. Fill 12 chemistry pipettes with the syrup.
  6. To assemble: Using an apple corer, remove the center core of the baked cupcakes and fill with coffee-toffee Cuban caramel filling. Pipe espresso swirl buttercream generously on top of the cupcakes. Sprinkle coffee and milk crispies on top of the cupcakes. Insert 1 Cuban coffee syrup pipette into each cupcake and place a chocolate plaque on top.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.