Cuban Coffee Cupcakes Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

4 oz cake flour
5 1/4 oz sugar
2 tsp baking powder
1/2 oz salt
6 oz whole eggs
2 1/2 oz liquid emulsified cake shortening, such as fluid flex
2 oz milk
1/2 oz instant espresso granules , such as bustelo
7 oz prepared dulce de leche (available at latin-american grocery stores)
3 1/2 oz chocolate toffee candy bar bits
2 tsp instant espresso granules , such as bustelo
12 1/2 oz sugar
6 1/2 oz egg whites
20 oz unsalted butter, softened
1/2 oz coffee extract , such as trablit
coffee and milk crispies , such as sosa crispies, for sprinkling
4 oz sugar
1 tbsp instant espresso granules , such as bustelo
chocolate plaque, for decorating

Directions:

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.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	699.45 Kcal (2928 kJ)
Calories from fat	393.29 Kcal
		% Daily Value*
Total Fat	43.7g	67%
Cholesterol	162.16mg	54%
Sodium	547.2mg	23%
Potassium	220.15mg	5%
Total Carbs	73.82g	25%
Sugars	63.59g	254%
Dietary Fiber	0.4g	2%
Protein	6.65g	13%
Vitamin C	0.7mg	1%
Vitamin A	0.5mg	16%
Iron	1mg	6%
Calcium	117.7mg	12%

Amount Per 100 g
Calories	402.89 Kcal (1687 kJ)
Calories from fat	226.54 Kcal
		% Daily Value*
Total Fat	25.17g	67%
Cholesterol	93.41mg	54%
Sodium	315.2mg	23%
Potassium	126.81mg	5%
Total Carbs	42.52g	25%
Sugars	36.63g	254%
Dietary Fiber	0.23g	2%
Protein	3.83g	13%
Vitamin C	0.4mg	1%
Vitamin A	0.3mg	16%
Iron	0.6mg	6%
Calcium	67.8mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Chocolate-Espresso Roulade

Cake flour (not self-rising), Unsweetened cocoa powder and 17 more..
Whole wheat raisin muffins

Whole wheat flour, White flour, Baking powder, Salt and 5 more..
Blackberry Muffins

Wheat flour, White flour, Baking powder, Salt, Eggs and 5 more..
Frozen Chocolate-Peppermint Bùche de Noël

Bittersweet chocolate (do not exceed 61% cacao), chopped and 22 more..
Carrot-Poppy Seed Muffins

All-purpose flour, Whole wheat flour, Brown sugar and 7 more..
Miniature Pineapple Upside Down Cakes

Unsalted butter, softened, Sugar, All purpose flour and 12 more..
Turkey with Sausage-Corn Bread Stuffing

Yellow cornmeal, King arthur unbleached all-purpose flour and 19 more..
Buche de Noel

Cake flour , sifted, Cocoa, Baking powder, Salt, Eggs and 11 more..
Buche De Noel (Yule Log)

Cake flour, Cocoa, Baking powder, Salt and 20 more..
Microwave Chocolate Cake for Two

Cake flour, Sugar, Dutch process cocoa and 10 more..
Macadamia Nut Waffles

Cake flour, Baking powder, Salt, Egg yolks, Milk and 4 more..
Moist Blueberry Muffins

Whole wheat flour, Whole wheat flour, All-purpose flour and 10 more..
Almond and Blueberry Pancakes

White whole wheat flour, Whole wheat flour and 10 more..

Recipe Tags

Weightwatchers Points

17.5

Points
20

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Sugar

Also Try

Cuban Coffee Ice Cream with Dulce de Leche

Egg yolks, Whole milk, Whipping cream, Sugar and 4 more..
Coffee Cupcakes
Coffee and Walnut Cupcakes

Self-raising flour, Walnuts, Butter, softened and 9 more..
Cupcakes
Cupcake Princess' Vanilla Cupcakes

All-purpose flour, Baking soda, Salt and 6 more..
Cuban Mango Mousse

Mangoes, peeled and cubed, Honey, Fresh lime juice and 2 more..
Coffee Coffee Cake
Cuban Lunch Candies

Peanut butter chips, Butterscotch chips, Chocolate chips and 2 more..
Cuban Baked Bananas

Butter, Ripe bananas, peeled, Brown sugar , packed and 2 more..
Cuban Banana Casserole

Bananas , sliced lengthwise, Light brown sugar and 4 more..