Cuban Coffee Cupcakes Recipes

CUBAN COFFEE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin pan with 12 cupcake liners.
• Combine the flour, sugar, baking powder, salt and eggs into the bowl of an electric stand mixer. Whip the ingredients for 8 minutes on high speed. Scrape down the bowl, and add the liquid shortening and milk. Mix 8 more minutes at medium speed. Gently fold in the instant espresso granules. Fill the cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely.
• For the caramel filling: Stir the dulce de leche, toffee bits and instant espresso granules together until fully combined. Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged.
• For the buttercream: Bring the sugar and 2 ounces water to a boil in a medium saucepot. Place the egg whites into the bowl of an electric stand mixer. When sugar syrup reaches 238 degrees F on a candy thermometer, begin whipping the egg whites. Cook the sugar syrup to 250 degrees F, and slowly pour the syrup into the whipped meringue. Whip on high speed until the meringue cools and stiff peaks are formed. Mix in the softened butter and coffee extract. Place into a piping bag fitted with a large star tip.
• For the pipettes: Bring the sugar and 2 ounces water to a gentle simmer. Remove from the heat and stir in the instant espresso granules. Fill 12 chemistry pipettes with the syrup.
• To assemble: Using an apple corer, remove the center core of the baked cupcakes and fill with coffee-toffee Cuban caramel filling. Pipe espresso swirl buttercream generously on top of the cupcakes. Sprinkle coffee and milk crispies on top of the cupcakes. Insert 1 Cuban coffee syrup pipette into each cupcake and place a chocolate plaque on top.

COFFEE CAKE CUPCAKES

Steps:

• Preheat the oven to 375 degrees F. Line a standard 12-cup muffin tin with 10 liners.
• For the streusel: Stir together the oats, flour, brown sugar, baking powder, salt and cinnamon in a medium bowl to combine. Add the cold cubed butter and use your hands or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles a clumpy streusel. Set aside.
• For the cupcakes: In a medium bowl, whisk together the oil, melted butter and brown sugar until well combined, 1 minute. Add the eggs one at a time, and whisk until well combined. Whisk in the vanilla.
• Add the flour, baking powder and cinnamon. Stir to combine with a spatula or spoon. Add the buttermilk and mix until the batter is smooth (do not overmix).
• Use an ice cream scoop to divide the batter evenly between the cavities of the prepared pan. Top each generously with streusel.
• Bake until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Transfer to a wire rack to cool completely.
• For the glaze: Whisk together the confectioners' sugar, cream and vanilla in a small bowl until smooth -- add more cream if necessary to reach a drizzle-able consistency. Use a spoon to drizzle the glaze over the cooled cupcakes.