Caramel Macchiato Cupcakes Recipe

This Caramel Macchiato Cupcakes recipe is a moist and decadent recipe, which is made with a rich chocolate-coffee cake and a fluffy espresso buttercream. It’s the perfect party dessert, a semi-homemade treat that’s ready in about an hour.

Jump to Recipe

Caramel Macchiato Cupcakes Ingredients

A decadent combination for the ultimate coffee-lover’s treat.

For the Chocolate-Coffee Cupcakes:

• 1 box (15.25 oz.) Devil’s Food Cake Mix
• 1 package (3.9 oz.) Instant Chocolate Pudding Mix
• 1/2 cup brewed coffee, cooled
• 1/2 cup milk
• 1/4 cup vegetable oil
• 2 tsp. pure vanilla extract
• 4 large eggs

For the Espresso Buttercream:

• 1/2 cup unsalted butter, softened
• 1/2 cup salted butter, softened (1 cup total butter)
• 2 tsp. pure coffee extract
• 2 lb. (about 8 cups) powdered sugar
• 2 Tbsp. milk, or more as needed
• Optional: Brown gel food coloring
• Caramel sauce, for drizzling on top

How To Make Caramel Macchiato Cupcakes

A step-by-step guide to these wonderfully rich and impressive cupcakes.

1. Prep Oven and Make Batter: Preheat the oven to 350ºF. Line two 12-cup muffin pans with paper liners. In a large mixing bowl, add the cake mix, pudding mix, cooled coffee, milk, oil, vanilla, and eggs.
2. Bake the Cupcakes: Beat with a hand mixer on low speed until just combined, then on medium speed for a few more seconds. Be careful not to over-mix. Using a large cookie scoop (about 3 tablespoons), divide the batter evenly among the cupcake liners.
3. Bake and Cool: Bake for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
4. Make the Espresso Buttercream: In the bowl of a stand mixer, beat the softened butters until creamy. Add the coffee extract and mix until well blended.
5. Finish the Frosting: With the mixer on low speed, gradually add the powdered sugar in a few batches. Once it’s incorporated, add the milk one tablespoon at a time. Increase the speed to high and beat for a full 5 to 6 minutes, until the frosting is very light and fluffy. If desired, mix in a few drops of brown food coloring.
6. Decorate and Serve: Pipe the fluffy espresso buttercream onto the completely cooled cupcakes. Drizzle generously with caramel sauce and serve.

Recipe Tips

For the most flavorful, perfectly frosted cupcakes.

• How to get the most moist cupcakes? This is a classic “doctored cake mix” recipe. The addition of instant pudding mix and the combination of oil and milk are the secrets to an incredibly moist, tender cupcake that stays fresh for days.
• How to get a fluffy frosting? The key is using properly softened butter and beating it for a long time. Whipping the frosting on high speed for a full 5-6 minutes after the ingredients are combined incorporates a lot of air, transforming it into a light, fluffy, and easily pipeable consistency.
• Can I make these ahead of time? Yes. You can bake the cupcakes (unfrosted) a day in advance and store them in an airtight container. The frosting can also be made ahead and stored in the fridge; just let it come to room temperature and re-whip it with your mixer before using.
• Can I adjust the frosting sweetness? This recipe makes a large batch of very sweet, stable American-style buttercream. You can start with about half the powdered sugar (1 lb. or 4 cups) and add more to reach your desired sweetness and consistency.

What To Serve With Caramel Macchiato Cupcakes

The perfect accompaniment for this rich, sweet treat.

These decadent cupcakes are a dessert in themselves, perfect for a party or celebration. They are wonderful served with:

• A hot cup of black coffee or an espresso to complement the flavors
• A tall, cold glass of milk

How To Store Caramel Macchiato Cupcakes

Keeping your cupcakes fresh and delicious.

• Room Temperature / Refrigerator: Store the frosted cupcakes in an airtight container. They can be kept at room temperature for a day, but for longer storage, it’s best to refrigerate them due to the butter in the frosting. For the best flavor and texture, let them sit at room temperature for about 30 minutes before serving.

Caramel Macchiato Cupcakes Nutrition Facts

An estimated guide per cupcake.

• Calories: 450 kcal
• Carbohydrates: 75 g
• Protein: 3 g
• Fat: 18 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Salted Peanut Butter Caramel Corn with Bacon Recipe
• Salted Caramel Cupcakes Recipe
• Slow Cooker Caramelized Onions Recipe