Almonds, Espresso and Caramel, Oh My!

I don’t usually get that adventurous when it comes to cooking or baking. I’m anal-retentive enough that I’m pretty lost if I don’t have a recipe…Unless it’s something like pot roast in the crock pot or my dad’s fried chicken breasts…So simple, even my son could do it, if I’d let him near the stove! But I’ve had the idea for these cupcakes in the back of my head for months now, and since I have the whole week to be on vacation, I figured now is the time to make them.

Next door to the bambino’s daycare is a plaza, and in that plaza is not only Buttercrust Bakery, but also Choco Latte, my favorite coffee shop. They offer homemade candies as well as coffees, and the owner and workers are SO nice. Jay’s consistent with his drink–A chai latte, but I like to change mine up every so often. Usually I just get coffee with cream, but there was one day I opted for a caramel latte with almond flavoring. It was good. REALLY good. And because I was exhausted beyond all get-out the day I got it, I decided it’d translate well into cupcake form. I’ve been meaning to make these ever since.


If you like sweet coffee drinks, you’ll LOVE these. Seriously. There’s a hint of coffee mixed in with the almond flavor, and the sweet buttercream balances it out. I almost wish I’d done the cooked milk frosting instead, because the buttercream is almost too sweet, but it’s still okay. The caramel drizzle is also almost too much…I ended up sharing my sample cupcake with my mom (who was pleased as punch she finally got to try one of my pseudo-infamous cupcakes!).


I don’t think I need any more sugar for the rest of the week now!

Almond-Espresso Cupcakes

Yields 23-24

20 minPrep Time

23 minCook Time

43 minTotal Time

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Ingredients

  • 2 1/2 C all-purpose flour
  • 2/3 C almond meal
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 C sugar
  • 1 C extra-light olive oil
  • 4 eggs
  • 1 tsp. almond extract
  • 2/3 C milk
  • 4 Tbsp. espresso powder, dissolved in 1/2 C boiling water

Instructions

  1. Preheat the oven to 350 degrees F. Dissolve the espresso powder in the boiling water and set aside to cool. Line 2 muffin tins with paper liners and set aside.
  2. In a small mixing bowl, whisk together the flour, almond meal, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer, mix together the oil, sugar, eggs and almond extract until smooth. With the mixer on low, add the flour in 3 additions, and the milk in 2, beginning and ending with the flour. Stir in the espresso mixture.
  4. Pour the batter into the muffin tins, filling 2/3 full.Bake for 20-25 minutes, or until tops of cakes spring back when lightly touched.
  5. Cool in the pan for 10 minutes, then remove cupcakes and cool completely on wire racks.
Recipe Type: Dessert
7.6.4
9
http://tramplingrose.com/2012/10/15/almonds-espresso-and-caramel-oh-my/

So there you have it…If you’d like a little cake to go with your afternoon-kick-in-pants caffeine jolt, these are perfect! If you’ll excuse me, I have a kitchen to clean up. Again. Happy Monday!

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