Toffee Nut Latte Cupcakes
These toffee nut latte cupcakes are inspired by the Starbucks drink. A coffee flavored cupcake topped with caramel frosting & toffee pieces.
Ingredients
For the cupcake
- 1 cup flour
- 1 cup sugar
- 1/3 tsp baking powder
- 1/3 tsp baking soda
- 1/8 tsp salt
- 1 stick butter
- 2 tbsp instant coffee
- 1/2 cup boiling water
- 1/4 cup buttermilk or milk with vinegar
- 1 egg
- 1/3 tbsp vanilla
For the Frosting
- 1 stick butter, softened
- 1/4 cup caramel sauce*
- 1/2 cup powdered sugar (or to taste)
- 1 large Heath bar
For the caramel sauce
- 1 can sweetened condensed milk
Instructions
For the cupcakes
- Preheat the oven to 350 and line a cupcake tin with liners.
- Mix the dry ingredients together in a large bowl (flour, sugar, baking soda, baking powder, salt).
- Combine the boiling water and instant coffee in a small bowl. In a sauce pan, melt the butter. Add the coffee mixture to the butter and let boil for about 10 seconds.
- In a medium bowl, combine the buttermilk (or milk + vinegar), eggs, and vanilla. Slowly add the butter and coffee mixture to the medium bowl while continually whisking.
- Add the wet ingredients to the dry ingredients and mix until combined. Pour into cupcake tins and bake for 20-25 minutes,
For the caramel sauce
- Pour the can of sweetened condensed milk into a casserole or oven safe dish. Place into another dish and fill with water about 2/3 of the way full. Bake at 425 for 60-90 minutes until it turns into a golden brown, caramel color and tastes of caramel (vs. condensed milk)
For the frosting
- Whip the softened butter until light and fluffy. Add the caramel sauce (about 1/4 cup or to taste) and powdered sugar. Continue to whip until light and fluffy (about 5-8 minutes total)