Author Notes
During the holidays, it always feels like Christmas is around the corner when Starbucks launches their annual holiday beverages, especially my favourite Toffee Nut Latte. I love the combo and would continue drinking it until the stores would run out of it. Now that I live in a country where unfortunately there are no Starbucks in the vicinity, I was able to get a bottle of the Toffee Nut syrup, which I used anytime I drank coffee here, to bring me some holiday spirit. And when it was a close friend's birthday, I wanted to surprise her with some homemade cupcakes. She loves coffee, so I knew they would definitely include some coffee. But considering I am not a good baker :( I accidentally added too much baking soda in the mixture and no matter how good they were, the aftertaste of the baking soda was just unbearable ( for the first time ever, even my mom didn't compliment them). There was not time to make another batch so I thought that if I made a really nice frosting cream on top maybe the cupcakes itself would't taste that bad. And by using some mascarpone and cream I had in hand, I also noticed the Toffee Nut syrup. Remembering how one of my colleagues recently said that the syrup could even turn mud into something delicious, I miraculously saved those cupcakes. And that's how the recipe was created :) —Jona @AssortedBites
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Ingredients
- Coffee cupcakes
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250 grams
softened butter
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2/3 cup
brown sugar
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1
whole egg
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3
egg yolks
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2 cups
all purpose flour
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1/2 cup
cocoa powder
-
1/2 teaspoon
baking soda
-
1/2 cup
milk
-
1/2 cup
strong brewed coffee
-
orange zest
- Toffe Nut Cream
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300 grams
mascarpone
-
200 grams
cream
-
1/4 cup
Toffee Nut Latte syrup
-
3-4 tablespoons
brown sugar
Directions
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First preheat the oven to 175/350°.
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Cream together the butter and sugar with a mixer until light and fluffy. Add in the eggs and then the yolks, one at a time, beating in between each addition until well combined.
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Combine the flour, cocoa powder, baking soda and baking powder in a bowl.
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Add the dry ingredients to the wet ingredients by stirring constantly, preferably with an electric mixer. Start adding the milk and then the coffee and mix well until no lumps form in the dough. Lastly grate some orange zest in the mixture.
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Pour into a muffin tray lined with paper liners and bake 15-20 minutes or until a toothpick inserted into the centre comes out clean.
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For the frosting: Start whipping the cream with sugar for a few, and then add the mascarpone. Lastly add the Toffee Nut syrup.
*The cream might not be too stiff, so would be a good idea to keep it in the refrigerator before piping it into the cupcakes.
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After the cupcakes are cooled down, start piping the frosting cream. I like to decorate with coffee beans or sprinkles.
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