Chocolate Caramel Coffee Cupcakes

Chocolate  caramel coffee cupcakes(makes 18 standard size cupcakes)

1 1/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup light brown sugar(packed)
3 tablespoons instant espresso powder, 
1/2 cup butter (113grams,1stick) unsalted butter, melted and cooled ( my microwave melts 1stick of butter in about 1minute)
2 eggs
1 cup low fat greek yogurt
2tsp vanilla extract

Cinnamon Sugar : 2tbl sugar +1/4tsp cinnamon 

(make at least  one day a head, can be made several days before and stored in the fridge,
Dulce de leche made using sweetened condensed milk)

1can of sweetened condensed milk
Large pot

Caramel Frosting 
(part of the filling has to be prepared day ahead)
2 1/2 cup heavy cream
3/4 cup granulated sugar

1 cup mascarpone cheese

  Preheat oven to 350°
Line  your muffin pan with cupcake liners.

  In a large bowl, sift flour, baking soda,baking powder,salt,cocoa powder, add brown sugar and stir with whist to break any lumps.Set aside
 In another medium size bowl,using a whisk  mix melted and cooled butter, eggs, vanilla extract and yogurt together.  Pour wet ingredients  into dry ingredients, rapidly mixing with a wooden spoon  or whisk, until batter is smooth.Batter is pretty thick
.  Spoon batter into cupcake papers, filling cups about 2/3 full. Sprinkle top with cinnamon sugar. Bake  for 15-20 minutes or until a tester inserted into the center comes out clean.  Remove from oven and cool. 

Put one can of sweetened condensed milk into a pot with water, can has to be completely covered with water. Bring to boil, let boil for 2 hours. Remove from heat, let cool completely.Open the can and spoon the filling out into a airtight container, store in the fridge until ready to use.

This part has to be prepared day ahead.
In a medium sauce pan, make caramel from 3/4 sugar, stir until caramel reaches amber color, remove from heat and pour all the heavy cream into the pot, be careful not to splatter hot caramel on yourself, it is extremely hot. Mixture will sizzle, and it may foam. Return on the heat and cook until you have a smooth mixture. Remove from heat, let cool, store in the fridge. Let rest over night.
(If you are a big coffee lover, you can  add 1 tbl espresso powder to the hot heavy cream caramel mixture, for extra coffee flavor)

On the day when you make cupcakes
Scrape the caramel heavy cream mixture into a bowl and using a hand held mixture whip the cream until thick and stiff, add mascrapone cheese and whip until well combined. Taste, if you like it sweeter add a bit of powdered sugar. I like my sweets to have contrasting levels of sweetness.


-cut the cone into a cupcake using a sharp knife( you can also use Cuisipro Cupcake Corer and Decorating Set
-if necessary make a deeper cavity 
-remove excess from the top part. Taste.;-)
-fill in the cavity with 1 heaping tsp of dulce de leche filling,
-fit each top
-frost with caramel frosting
Using a pastry bag and a star tip pipe the frosting onto the cupcakes.
Decorate with simple sprinkles, pearls. I used Wilton Pearlized Sprinkles, Pink