Recipes Mangia Mondays Home

Sunday, May 6, 2012

mangia mondays 61: caramel toffee latte cupcakes

hi friends!
welcome to
a blog hop i co-host each week with the amazing
lisa from shine your light.
you should stop by to check out the wonderful
"celebrating motherhood" series she has going on right now!

i've been testing out cupcake recipes to make
for my baby shower in a couple of weeks.
these cupcakes from kevin & amanda are truly incredible.
they're decadent & sweet & delicious...
& maybe some of my favorite cupcakes ever.

caramel toffee latte cupcakes
recipe via kevin & amanda

for cupcakes:
1 box devil’s food cake mix
1 small pkg jello instant chocolate pudding mix
1 C sour cream
1 C vegetable oil
4 eggs, beaten
1/2 C milk
1 tsp vanilla
2 C mini chocolate chips

1. in a very large bowl, mix together everything except chocolate chips until well combined {batter will be thick}. stir in the chocolate chips.

for buttercream:
5.5 oz (1/2 bag) kraft caramel bits
1 TBS instant espresso
1/4 C heavy cream
1/2 C butter, softened
3 C powdered sugar
2 TBS milk
2 tsp vanilla extract

1. stir instant espresso into heavy cream to dissolve.

2. over medium-low heat, cook caramel bits & heavy cream in a heavy-bottomed saucepan for 3-5 minutes until the caramel bits are completely melted, stirring constantly. set aside to cool.
**cool well before mixing with other ingredients. i think if you refrigerate the mixture for 5 minutes, that would work {you just don't want it to harden up}, otherwise, your buttercream will be too runny & won't hold up to piping.**

3. place the butter, sugar, milk, espresso-caramel mixture, & vanilla in a large mixing bowl. beat on medium speed until smooth & creamy, about 3-5 minutes.

chocolate drizzle:
2/3 C milk chocolate chips
2 TBS heavy cream
1/4 C powdered sugar, sifted
4-5 TBS water, warm

1. place chocolate & heavy cream in a glass or heat-proof bowl set over simmering water. let stand for 2-3 minutes without stirring to allow chocolate to melt. whisk to combine.

2. add powdered sugar & whisk until smooth. 

3. add water 1 TBS at a time, whisking thoroughly after each addition until pouring consistency is reached.


1. preheat oven to 350 f.

2. line muffin tins with cupcake liners. fill each liner 2/3 full with cupcake batter & bake for 18-22 minutes.

3. pipe frosting onto cupcakes & freeze for 10 minutes. drizzle pouring sauce onto cupcakes & top with crushed heath bars.

the buttercream is sweet & espresso-y,
the cupcake is moist & packed full of chocolate, but still light...
i could eat 50 of them
{& then keel over because they truly are super-sweet}.

now it's your turn -
link up those recipes & food posts!

how mangia mondays work:
. add a link to your recipe or food post & visit some others who have linked up before you .
. link back to mangia mondays anywhere on your blog .
. thanks for not linking up to giveaways or items you're selling .
. help spread the word about mangia mondays by sharing this post with others .

until next time,
dowlings out!


  1. That looks incredibly decadent! Thanks so much for the linky. Stop by and check out my cheap recipes and link up your money-saving recipes to Frugal Food Thursday. And I've linked your recipe to StumbleUpon!

  2. Just give me a bowl of the buttercream and chocolate drizzle!!! Oh MY! You've got another great hop started again this week. Thanks for hosting!

  3. This cupcakes looks so gorgeous! But I don't think you will add this recipe for your upcoming baby shower?

  4. That buttercream looks and sounds amazing! And making my diet even harder ;)