Starbuck's Chocolate Espresso Caramel Latte Cupcakes
Ingredients:
1 2/3 cups (8 1/2 ounces; 240 g) plus 2 T sifted all-purpose flour
1/3 cup unsweetened cocoa
1/4 t. baking soda
1 t baking powder
1/4 t salt
1 cup (2 sticks, 230 g) lightly salted butter (not margarine), at room temperature
1 1/2 cups (10 1/2 oz; 300 g) granulated sugar
2 large eggs, at room temperature
1 small can Starbuck's Double Shot Espresso and Cream (6.9 oz can)
1 t. vanilla extract
Caramel
Chocolate covered coffee beans
Preheat oven to 350 degrees F.
Measure flour, cocoa, baking powder and soda, and salt into a bowl and whisk to mix. Set aside.
Cream together the butter and sugar until smooth. Add the eggs, one at a time, beating after each addition.
Alternately, add the dry ingredients and the Starbuck's Double Shot, beating after each addition, beginning and ending with flour. Scrape down the sides of the bowl and the beaters. Stir in the vanilla extract.
Spoon batter into the cupcake papers, 3/4 full. Bake in the preheated oven for 20 to 25 minutes. Cool completely.
Pipe buttercream on top, drizzle with your favorite gourmet caramel ice cream topping, and sprinkle with chocolate covered coffee beans.