Better-Than-A-Frappuccino Cupcakes

Idk where my 13yo found the recipe but after adjusting here it is. I have to say each component is amazing in itself. We've used each one in various ways the past few days...most having been added to a cappuccino or hot coffee.

It seems labor intensive, and compared to Betty Crocker it is, but a tad of patience makes it worth the effort.

Better-Than-A-Frappuccino Cupcakes

For the Cupcakes (makes 24 cupcakes):

1/4 cup milk
1/2 cup sweetened espresso
1/4 cup sour cream
1 tbsp vanilla
3 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons very finely ground espresso
2 teaspoons unsweetened natural cocoa powder
3/4 cup butter at room temperature
1 1/2 cup white sugar
4 eggs, yolks and whites separated

Add the espresso to the milk. Add the vanilla and set aside.

Ever read an old recipe?  My grandmother had a huge book of handwritten recipes from the old days.  Problem is, there are no instructions.  When I questioned her about it she said, "Why? Don't you know how to cook?"  She just meant that there are certain basic things you just know.  Mix all the dry ingredients, and separately mix all the wet ones. If you are baking you cream the butter and sugar first.  Easy.  So in that spirit, mix all the dry ingredients:

Sift together the cake flour, baking powder, soda, salt, ground coffee and cocoa.

In the bowl of a stand mixer, beat the butter and sugar with the paddle attachment on medium until creamed. It should be slightly fluffy. Beat in the egg yolks one at a time.



Add 2/3 of the flour mixture and the sour cream. Add the remaining flour mixture and milk. Beat until smooth.

Scrape all the batter out into a separate bowl and wash the mixer bowl thoroughly.

Switch to the whisk attachment and beat the egg whites until stiff but not dry. They will hold a stiff peak but they will still slip around a little in the bowl.
Fold the egg whites into the cake batter gently, folding the batter around until well combined.

Fill cupcake liners with batter and bake at 350 degrees for about 20 minutes (they baked up surprisingly fast).
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For the Coffee Mousse (Recipe from Epicurious)
Halved recipe
7 tablespoons sugar
3 large egg yolks
2 1/2 tbsp water
1 1/2 tablespoons instant espresso powder optional
1/4 teaspoon ground nutmeg

1 1/4 cups chilled whipping cream
1 tablespoons coffee liqueur (opt)
1/2 teaspoon vanilla extract

Whisk sugar, yolks, water and espresso powder in stand mixer bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Add nutmeg. Using electric mixer, beat egg mixture until cool and thick, about 5 minutes. Transfer out to another bowl.
Beat cream, liqueur and vanilla in mixer bowl until stiff peaks form. Fold cream mixture into egg mixture. Refrigerate if making ahead. 

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Homemade Caramel Sauce (caramel recipe courtesy of Giver's Log)

Ingredients:
1 cup unsalted butter (2 sticks)
2 1/4 cups brown sugar
1 cup light corn syrup (buy Karo. The other has hfcs)
1 14-oz can sweetened condensed milk
1 tsp vanilla extract

Cut butter into evenly sized cubes and melt over low heat in large 3-4 quart saucepan.
Once butter is fully melted, add brown sugar, being careful to avoid the sides of the pan. If any stray sugar crystals fall onto side of pan, carefully brush off with a wet pastry brush.
Once butter and sugar are fully combined, add corn syrup and condensed milk. Clip on candy thermometer to side of pan.
Cook mixture on low heat (still continually stirring) for about a minute or two. Increase heat to medium and continue to cook/ stir until mixture reaches 225 degrees. Once the mixture is removed from heat, stir in vanilla extract.

NOTE: If caramel is too thick, simply reheat and add in some heavy cream until combined. This too can be made ahead but don't refrigerate. 
  

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Swiss Meringue Buttercream(aka heaven)
1 cup sugar
4 egg whites
3 sticks unsalted butter (at room temperature) cut in pats
1 tbsp vanilla extract

Heat sugar, egg whites, and salt in a heatproof stand mixer bowl set over a pan of simmering water, whisking until sugar dissolves and mixture registers 160 degrees on a candy thermometer.

Return bowl to mixer, and whisk, gradually increasing speed from low to medium-high, until stiff, glossy peaks form, about 5 minutes. Reduce speed to medium. Add butter, a few pieces at a time, whisking well after each addition. Whisk in vanilla. Opt: Switch to a paddle attachment and beat until air bubbles are gone, 2 to 3 minutes more.  This must be done when you're ready to assemble.  Don't try storing this overnight.

Cappuccino Cupcake hollowed out, filled with
caramel sauce and Cappuccino Mousse,
 topped with Buttercream
and drizzled with Caramel

To assemble the cupcakes:

Once cupcakes are cool, core out the center of each one. Using a qt ziploc with corner cut out, pipe a small amount of caramel sauce, then spoon coffee mousse until the center is almost full, and then top with another piping of caramel. Once all cupcakes are filled, pipe swiss meringue buttercream onto each one using a bag fitted with a large star tip. Lastly, use a sturdy ziploc bag with a small hole cut out of it and drizzle caramel on top of each cupcake.

Just amazing. They might seem like small portions but they're extremely rich so small is perfect. Enjoy!!