Caramel Ice Cream Mocha Cupcakes

Caramel Ice Cream Mocha Cupcakes -

Have you some quick -Power menu items to the channel you were / are obsessed with? As something that for many years you always had to have when passing through said chain? I have a couple..as a child was a Burger King chicken sandwich. I have not had for years, but my memory of them is that they were the most delicious thing on the planet. In 19 years, however, my obsession has changed. I was in college, too sophisticated to fast food, and very frozen coffee drinks. Namely, a Caramel Frappuccino from Starbucks. It was my first real taste of coffee and I loved mixed, soft and creamy- (almost no coffee taste at all right?)

Anyway, this obsession lasted only a few years and fifty -some blended coffees later, but I will always remember that first mouthful of jelly, caramel-y, shopped goodness cream. Now I'm not just sugar cream in my coffee kind of girl, but I still have a thing for that oh so good COMBO enter these cupcakes!

This is what we have going on here: a thin chocolate layer cake, coffee ice cream, a layer of gooey caramel, and whipped cream on top fluffy. Everything is finished with a caramel net and a little cocoa powder. So these are so good and really taste my favorite drink coffee mixed! (The addition of chocolate cake that makes them even better!) These cute cupcakes are so rich, creamy and refreshing. I reflect on a small ice cream cake for weeks and I'm so glad I was able to churn a. (Literally).

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Caramel Mocha Ice Cream Cupcakes

Ingredients

for the cake:

• ½ cup unsweetened cocoa powder
• ¾ cup all-purpose flour
• ¾ cup sugar
• ¾ teaspoons of baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 1 large egg
• ⅜ cup hot water
• ⅜ cup buttermilk
• 1½ tablespoons vegetable oil
• ½ teaspoon of extract pure vanilla

for the ice cream:

• 1½ cup of strong brewed coffee
• 1½ cup sweetened condensed milk
• ½ half a cup and a half
• large pinch of finely ground coffee

for the filling:

• 1 sauce lot caramel (or 1½ cups store bought)
• 1 cup whipping cream
• 1 tablespoon sugar powder
• cocoa powder for sprinkling

Instructions

for ice cream :. (You'll need to prep this part in advance)

1. Combine coffee, sweetened condensed milk, a pinch of coffee, and half and half. Cool completely or overnight.
2. Churn in ice cream maker according to the instructions of your machine. Freeze until ready to use

For part of the cake :.

1. Preheat oven to 350F. 12 Fill cupcake liners with well (so you remove it is a great excuse to use those mismatched!) Set aside.
2. In a large noise bowl the flour, sugar, cocoa powder. salt, baking soda and baking powder. Make a well in the ingredients and add oil, water, egg, vanilla and buttermilk. Whisk together until just combined.
3. Divide the batter evenly among liners. (He will not see much,) and bake for about 15 minutes or until a toothpick inserted in the center comes out clean.
4. After the cupcakes have cooled. press it into the wells with clean fingers or the bottom of a glass

For the whipped cream.

1. Whip the heavy cream until soft peaks. Add powdered sugar and beat until stiff peaks

To assemble :.

1. Spoon a large spoon of ice cream on each cooled cupcake and smooth the top with the back of a spoon (ice cream should just reach the top of the shirt.) Freeze until firm.
2. When the ice cream is strengthened, spread a spoonful of caramel sauce over each and gently spread on top. Place in the refrigerator until serving.
3. Before serving, pipe whipped cream over each cupcake and drizzle of caramel. Sprinkle some cocoa powder on top if desired!

Notes

Ice Cream recipe adapted from David Lebovitz

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Chocolate Cupcake adapted recipe from Martha Stewart

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