These Caramel Macchiato Chocolate Nutella Cupcakes may be a mouthful to say, but that mouthful is delicious, let me assure you.
These may be the most amazing cupcakes I’ve made to date. They are incredibly moist and so full of flavor. How could they not be? Did you read the name of them? Flavor-packed!
You start by making a chocolate cupcake with espresso. And it’s not just any chocolate cupcake – it’s my favorite chocolate cupcake. And I don’t say that lightly.
Then drizzle some coffee glaze over the top of the baked cupcake. It’s not super coffee-y – more like a hint. Chocolate kind of covers up coffee flavors a bit. Which is why there’s a coffee glaze on top of the cupcake as well…bring it baby.
But before that comes the Nutella filling. Such a sweet, succulent surprise inside. The kind of surprise that makes you moan with delight. I heard it first-hand.
Top that with some of the best caramel icing EVER and then top that with the coffee glaze and you not only have a mouthful, but you have a party in your mouth, my friends.
The inspiration for these cupcakes from one of my favorite easy desserts to make – Caramel Macchiato Tiramisu Trifle with Nutella. It doesn’t look like much, but my goodness it’s moan-inducing. The flavor combination quite simply rocks. So I decided to cupcake-ify it.
The occasion was my co-worker’s birthday. There are only four of us in our office, so I like to make something for our birthdays. It gives me a reason to bake and someone to pawn it off on, so that I don’t have to eat it all – though I’d gladly have eaten all of these. This is the second year of the new tradition. Last year I made him this Peanut Butter and Chocolate Cake with Reese’s.
When I set out to make the cupcakes, I knew the caramel icing would be important to get right. I’ve made a couple caramel icings before, but I’ve never been totally satisfied with them.
This time I wanted to quite literally make caramel and add powdered sugar to it. How could you possibly mistake the caramel flavor when the icing’s made that way? I was a little short on time for experimenting though, so I went to one of my most trusted sources – Sally. I saw her Triple Salted Caramel Cupcakes earlier this year and have been dying to make the icing on them ever since.
I checked out the recipe to see how she made it and she read my mind (or maybe the other way around? )! Make caramel and add powdered sugar – just like I wanted! She’s brilliant, I tell you! And she makes the caramel with brown sugar, instead of white, which is my preferred way! I added a little more powdered sugar than I think she did, but only because I wanted it more pipable.
I know caramel can seem scary to make, but this recipe is pretty straight forward. If you follow the directions, it’s hard to screw it up. Really. Just don’t walk away from it. It only takes about 10 minutes to make, so stay with it and don’t let it burn.
So what do you think of the finished product? Pretty amazing if I do say so myself. I actually wish I still had one to eat right now…dangit.
This post linked to Lil Luna, Six Sisters Stuff, Inside BruCrew Life, I Heart Naptime, Chef In Training, Tidy Mom, What’s Cooking Love?, This Gal Cooks, Wine and Glue, Buns in my Oven, Shaken Together, Pint Sized Baker, Simply Sweet Home, Mandy’s Recipe Box, Simple Living and Eating, I Should Be Mopping The Floor, Table For Seven, Living Well Spending Less, Say Not Sweet Anne, Lambert’s Lately, Simply Gloria, Walking on Sunshine, Ashley’s Dandelion Wishes, Gingersnap Crafts, The Mandatory Mooch, Clarks Condensed, Flour Me With Love, Recipes For My Boys, We Do Fun Here and A Peek Into My Paradise.
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